Birkeskrans with lemon glaze

Ingredients for Birkeskrans with lemon glaze

Instructions for Birkeskrans with lemon glaze

To prepare the Birkeskrans with lemon glaze recipe, please follow these instructions:

Crumble. Yeast down in a bowl. Melt the fat and put the milk. Let it get wet warm 37 degrees.

Pour the mixture over the yeast and stir until the yeast is dissolved, add salt, sugar, grahamsmel and 4 dl. Of wheat flour.

Work the dough together to make it smooth and smooth, approx. 5 minutes. Let it lift a covered place for approx. 20 minutes or to barely double size.

Stir grease, birch, raisins and sugar together.

Put the dough on a floured table and work well through it. Add more wheat flour so that the dough gets stuck and releases the table.

Roll the dough to a square, about 25x50 cm., On a floured table. Wide the fillet over and roll it to a roll. Place it on a greased plate and form it into a round wreath.

Cut some chop in the wreath and allow it to rise for 20 minutes. Brush with egg and behind the crown at 200 degrees for approx. 20 minutes. Let it cool under a cloth.

Mix the ingredients for the glaze. Add lemon juice to keep the glaze thick and can be lubricated. Grease the glaze over the wreath.