Recipes with Yeast

Airy buns 02

Stir the egg into a cup of electricity. equal. Stir yeast, salt and sugar into the lukewarm water. Sift and stir flour until it is oatmeal-like. Add the stuffed egg and stir until the egg is "taken" in the dough. Add oil and stir until oil is "absorbed" by

Grovflutes 02

Swell the milk and dissolve the yeast. Add margarine, salt, sugar and oil and mix this. Mix crushed carrots in and add almost all flour. Add any more during kneading. Raises a covered ½ hour. Formed to 4 flutes. Replies 15 min. Brush with egg and sprinkl

Good everyday buns

Water and cream lunes and margarine are melted in it. Pour over the yeast sugar and salt are added together with the two eggs and fried carrot. Oatmeal comes in and the flour comes in after a while. Feels good and raises 3 blocks. Peeled through and shaped to

Easy carrot buns

The evening before: Stir 500 ml of water (maybe 400 ml and judge if the dough needs more), yeast and salt together in a bowl. Then add coarse oatmeal flour, flour, kernels / seeds and carrots. Stir it all together with a spoon. Leave it cool overnight. In t

20 good buns

Dissolve the 25 g of yeast in the 5.5 lukewarm water. Pour all the other ingredients in, in order of succession and stir it together. Put it well together on the table, the dough feels very wet in the beginning, but if you eat it long enough, it will be delici

Basic recipe for buns without egg

200 g melted butter Mixed with 7 dl Danish water 2 dl buttermilk 1 dl water - Add cold or hot to hit the handle temperature to the yeast Then add 2 pk of yeast (100g) and dissolve in the mixture. Approximately 500 g of the flour are stirred in and Add

Pizza Pie IIII

Crumble the yeast in a bowl and stir it with sugar and salt. Then pour water and olive oil into and possibly spices. Stir well together and add rye flour, then durum flour and finally wheat flour. Eat it all together well and cover it for about 30 minutes

Cold-fried buns 02

Stir the yeast into cold water and add the rest of the ingredients. Stir the dough with a (wood) spoon, it must be quite moist, as the flour sucks liquid over the time in the refrigerator. If it is not moist enough, add as much as possible. More water. It must