Shrove Buns II

Ingredients for Shrove Buns II

Instructions for Shrove Buns II

To prepare the Shrove Buns II recipe, please follow these instructions:

Dough: Warm milk (writer's warm) Add udrør the yeast into a bowl and add salt, sugar and eggs, Cut the margarine into small pieces and put them in the dish Pour the flour in a little at a time knead the dough well Let it raise in 15 min.

Kagecrem: whisk eggs, vanilla sugar and sugar together in a saucepan whisk the corn flour and milk in, so that no lumps are Bring the cream to a boil while you constantly stir in the cream boils When it becomes thick Take the pot of warm and cool the cream on a plate.

How to make in fastalavnsboller: put wax paper on a pad on the oven at 220 degrees c. alm. oven Portion dough into 2 Deploy each clump to ca. 20 x 30 cm, so there can be cut 6 cubes remember to get flour on the Board so that the dough does not stick Advantage the cream on the 12 cubes Fold the 4 corners toward the Center and pinch them together, the 4 sides pressed together so that the cream does not spill out also Put fastalavnsbollerne on a plate with the closing down of raise the fastalavns dough balls in ca. 15 min. Behind them in the oven for approx. 12 min.

Tips:
Start making the cream as you want it to cool off.