Recipes with Yeast

Snap red

Dissolve yeast into water and add other ingredients. Let the dough raise my. half an hour. And then it's down to the fire - remember patience pays off !! tips: Possible if Spice up your spice with herbs, cooked ham in tern, carrots, squash or the lik

Pinchbuns Buns

Start whipping the first liquid ingredients together then dissolve the yeast in the dough. (Add 3 spk sugar, it tastes super) Afterwards you get the graham flour and stir it well together. After that, you eat the flour in a little while until the dough is s

Mary's delicious buns

Yeast dissolves in lukewarm milk Sugar and salt are added Melted butter (or oil) is added Flour is added little by little until the dough is appropriate The dough raises a covered spot about 20 minutes. The balls form and rest on the plate approx. 20

Fruit Snail

Melt the butter in a saucepan and add the water. Pour the mixture into a bowl and dissolve the yeast. Add the other ingredients, but hold some of the flour. Beat the dough well together. Cover the bowl with, for example, a lid and style the dough to rais

Smoked salmon blinis

Yeast is poured into water and milk. Bogweed grains and buckwheat flour are added and are covered for approx. 4 hours. Butter melt and add the buckwheat mixture with sugar and salt. Whip flour, wheat flour and egg yolks are added and the dough is whipped we

Piza with smoked salmon and stone beetroot

Dissolve the yeast in lukewarm water and add salt, oil and flour (hold a little flour). Beat the dough well together. Cover the bowl with a lid or aluminum foil and let the dough lift a loose place approx. 40 min. Heat the oven to 225 degrees. Put a large baki

Tina's sausage horn

Stir yeast into the lukewarm water. Melt the margarine and add the yarn / A38. Warm it up until it is hand warm. Mix it with yeast and water. Add egg and salt. Add the flour slightly at a time until the dough achieves the desired consistency. Divide the dou

Sausages / gifler

In the lukewarm milk dissolve yeast, sugar and salt. The butter is added as well as the flour gradually and doughy and smooth. Divide immediately and each portion rolled out to a pancake overlaid with a thin layer of mustard. The dough is cut into 8 triangl