Recipes with Sugar

2 round Brown stinging or 12 Aalborg butter cakes

The milk and dissolve the yeast, herein, lunes which, however, must not be warmed with. Flour and the other ingredients kneaded in a uniform dough, which raises to double in size in a warm place, covered. Brown stinging: the dough is divided into 2 equal pa

Anna's Tosca Cake

Linsedej: All ingredients kneaded together into a uniform dough. The butter should not be softened but have its normal texture. Sandkagedej: Butter softened and stirred together with sugar, and then add the eggs one at a time, and finally mix the flour, whi

Nut cake (100 PCs.)

Knead all the ingredients together into a uniform dough. The fat must not be softened but have its normal texture. The dough is divided into two equal pieces that rolled out the sausages for about 4 cm's thickness, after which they are put to cool, preferab

Almond-medals

Ingredients for the dough, with the exception of the tonsils, kneaded well together. Be a cool place for about 3 hours, if desired. 1 hour in the refrigerator. Then roll the dough out to approximately ½ cm. thickness. Set with a liqueur glass or small colum

Elham gluten-baked French bread

Warm the milk and pour it into a serving dish. Dissolve the yeast in it and then salt, sugar and margarine. Pour the flour in, remember the flour must have room temperature. Knead well through to the dough release. Cover the dough and allow to raise in a warm

Groom-guf

The flour and the other ingredients kneaded together into a uniform dough, fat must have its normal texture. Portion dough into 2 equal pieces, which rolled out for sausages, there are ca. 50 cm. long. Share each dejstykke in 20 equal pieces, placed on a gr

Love doughnut 03

All the ingredients thoroughly kneaded together into a uniform dough. The fat must not, however, softened up first, but have its normal consistency, otherwise the dough too soft and to further processing. The dough rolled out to approximately ½ cm's thickne

Easter apricot pie

Fat and sugar is stirred together. The fat should be softened to a consistency like mayonnaise, and then add the eggs one at a time, and finally mix the flour in which bagepulveret is charged in, and it all touched to a uniform mass. The dough is divided in