Recipes with Pearl sugar

Apricot cake with hazelnuts

Grind 150 g chopped hazelnut kernels fine in a blender. Chop the butter into smaller pieces and stir it with sugar until it is light and foamy. Whip the eggs together in a bowl. Sprinkle it in the sugar stock a bit at a time until the mass is even. Should it b

Hasselnøddesnitter

Butter and sugar touches. Stir the egg in and add flour and nuts. Whip egg whites stiff and turn them in. Load baking paper on 2 plates and spread the dough on the plates with a palette knife. Sprinkle pear sugar and nuts over the dough. Bake the cakes on the

Swedish chocolate bread

Mix all dry parts in a bowl. Cut the cold butter into smaller pieces and crumble it in the flour. Gather the dough easily with the battered egg (the dough becomes a good linden) Roll the dough into 3 bars at 1 1/2 cm thick. Lay the rods on a greased baking she

Poppy seeds Nodules

Melt the butter and add the milk. Heats up to 37 degrees. Pour the liquid into a bowl and stir the yeast. Add sugar, egg and salt. Pour the flour and knead the dough smoothly and smoothly. Let it rise for 30-40 min. Divide the dough into 2. Roll them out

Finnish bread (Ole)

Pour flour and sugar onto the table. Cut the butter into small pieces and mix it in. Eat it together. Roll the dough into 2 bars and fold them square. Pull the bars tightly into the baking paper and place them in the refrigerator for 2-3 hours. Cut the rods

Ginger with delicious sauce

Boil sugar and water, ginger for a steady amount and cool. Whip the eggs into the sugar layer until it is foamed and add the milk and let it boil. Cool in water bath and stir occasionally. Whip the cream and turn it carefully into the cream. Get in the form an

Marianne's super circle

The yeast is piped into the water. Salt, sugar, egg and margarine are added. The mixture is allowed to rise for approx. 30 minutes. The flour is added and the dough is kneaded with your fingers. The margarine does not have to be distributed completely. It may

French waffles easy and fast

Mix the flour and flour together Chop the butter into small terns that come directly into the flour banding. (Deep twig in the flour mixture when you cut into the tern and turn the terns around the flour with the knife once in a while, do not stick the butte