Recipes with Yeast

Jules nail

Butter and break into pieces in the flour, the yeast stirred into the water and the dough is kneaded well with sugar and eggs. Resolved to uplift 10-20 minutes. Meanwhile, stir the ingredients for filling together. The dough rolled out to an oblong, squa

Honey hearts

Melt the honey in a large saucepan. Mix flour with spices and antler salt. Stir in the honey. Stir the yeast into the egg yolk, and potash in a little water. Add both and let the dough rest for 1-2 hours at room temperature. Deploy the dough into 1 cm th

Skagen's bread

Day 1: Fordej: Fluid and wheat flour is stirred together. Add the yeast and dissolve this. Lodging covered and warm for the next day Day 2: Fordej, water, honey, salt, durummel and half of wheat flour kneaded together. The last flour is added so that the do

Christmas-Limpa

Mix the mashed potatoes and milk in a bowl. Crumble the yeast in and add salt, syrup and pomeranskal. (If you would like to have the bread also added spicy anise and fennel to taste). Add the rugmelet and knead wheat flour in little by little until the dough i

Envelope flutes with hazelnuts

Sour milk warmed slowly up along with the butter, the mixture is hand warm. Came in and pour this syrup over the yeast, which has crumbled into a bowl. Pipes for the yeast is dissolved. Mix salt and hazelnut flakes along with melsorterne and pipes in gærmassen

Envelope flute

The yeast and break into pieces in the lunede milk and buttermilk, salt and syrup is added. The butter cut into small pieces and add along with whole grain hvedemelet. The dough worked well through, after which the rest for 15 minutes. Mix the flour w

Pretzels

Water and butter for the butter is melted heats up, mix with cold cream fraice, cool to lukewarm, dissolve the yeast in it. Salt, sugar and eggs are added. Com so much flour in which dough can take as it is a supple dough who unleashes her fingers. Ageing well

Berliner Pfankuchen (Danish Pastry)

Dough has run for about 6 min, and then it flips out on the table, but just a little flour on. So "banks" you magarinen out so it will be approximately 3 mm thick, and rolls the dough into about 1 cm thickness, and put magarinen on the Center and folds four