Recipes with Milk
Tørdelene sieve, fat and break into pieces. Milk and eggs together whipped. Raisins scalded and dried. All mix to a smooth dough, shaped into a pretzel. Brushed, bestrøs with coarse sugar and bake immediately for about ½ hour.
Instead of being shaped into a
Tørdelene sieve. Fat friable herein, milk is added, and then all kneaded together. The dough is divided, and each half are deployed in a circular plate, cut into triangles, and these are rolled from the wide side toward the tip, krummes slightly, brushed with
Note that for this recipe must use only wienerbrødsdej of 175 g, flormel.
Tørdelene sieve. The yeast is mixed in a bit of the cold milk. The egg whisked together. Everything except the fat is mixed well together. Dough rolling now instantly in a square of a
Tørdelene sieve. The yeast is mixed in a bit of the cold milk. The egg whisked together. Everything except the fat is mixed well together. Dough rolling now instantly in a square of approximately 1 cm. 's thickness. The fat is distributed in small pieces on th
Tørdelene sieve. The yeast is mixed in a bit of the cold milk. The egg whisked together. Everything except the fat is mixed well together. Dough rolling now instantly in a square of approximately 1 cm. 's thickness. The fat is distributed in small pieces on th
Tørdelene sieve. The yeast is mixed in a bit of the cold milk. The egg whisked together. Everything except the fat is mixed well together. Dough rolling now instantly in a square of approximately 1 cm. 's thickness. The fat is distributed in small pieces on th
Tørdelene sieve. The yeast is mixed in a bit of the cold milk. The egg whisked together. Everything except the fat is mixed well together. Dough rolling now instantly in a square of approximately 1 cm. 's thickness. The fat is distributed in small pieces on th
Tørdelene sieve. The yeast is mixed in a bit of the cold milk. The egg whisked together. Everything except the fat is mixed well together. Dough rolling now instantly in a square of approximately 1 cm. 's thickness. The fat is distributed in small pieces on th
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