Recipes with Eggs

Amo Boller

The milk is lunes until it is "little finger-hot". Then pour it into a bowl. The yeast dissolves in the milk. Put the rest of the ingredients in. Save a little of the flour to the kneading. The dough is allowed to rise for 1/2 hour. The dough is kneaded and

Nøddetrekanter

Bottom: All the ingredients are combined into a solid dough. The dough is squeezed out into a pan of bread. 23x33 cm. Mazarinmasse: Marcipan pulp and sugar are kneaded together with half of the margarine until there are no lumps. The rest of the margarine

Easy pancakes with amazingly good taste

The margarine is melted and cooled off. All ingredients are mixed together and stirred well together Pour grease on the forehead and put a pancake at a time tips: It is straightforward and tastes incredibly good - cardamom and cinnamon give an incredib

Good airy buns you just can not resist

The milk lunes until it is a small finger, then the yeast is melted into the milk, the egg is poured into the salt and the sugar, and the cream and flour are added as required. Then pour the dough until it is not stuck in the table anymore and add to 30 mine.

Fastelavnboller X

Dissolve yeast in water. Add the other ingredients and knead the dough smoothly for about 3-4 minutes. Form the dough into a large thick square. Bank the 500 grams butter square and flat with your hands and put it in the middle of the dough. The 4 sides of

Healthy abomad

Vanilla Raspberry Dressing You put the 8 dl milk into a bowl with the cream and the eggs. Stir and whip it for 5-10 minutes (do not dazzle) then take the vanilla powder down a bit. Afterwards, blend the 300 grams of raspberries and whisk them around the bow

Daffodil lamb Lyon d'or

Preparing the back: The fillets are carefully cut out of the ribs, from the outside and up against the spine. One side at a time, at last the loose side loosens from the spinal column, the grease over the back must be intact. The lower leg of the hip and tail

Mazarinmasse

Marcipan pulp and sugar are kneaded together with half of the margarine until there are no lumps. The rest of the margarine is stirred in the eggs. tips: Can be stored approx. A week on the fridge Can be frozen approx. 6 months