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Shrove Buns II

Cakes
Cook time: 0 min.
Servings: 12 pcs

Ingredients for Shrove Buns II

0.5Eggs
0.5tspSalt
0.5tspVanilla sugar
1dlWhole milk
100gMargarine
2tbspCorn flour cornstarch
25gSugar
250gWheat flour
50gYeast

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.