Loaded Pretzel Rolls


(Norsk oppskrift, klikk her: Fylte Saltkringle Rundstykker)

Now that the evenings get darker and colder, Handegg-season has started, Octoberfest in Munich has started and foliage is about to change color, what can be better that Soft Pretzel Rolls Loaded with all kinds of yumminess? Your imagination is what limits what to stuff the rolls with, and today I share a simple – but mouthwatering tasty – combo; Ham and Cheddar Cheese. What type of cheddar cheese you use is all up to you, I like to do half and half of the mild and the sharper one.

Loaded Pretzel Rolls (3)

Loaded Pretzel Rolls

  • Servings: 24
  • Difficulty: easy
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Superyummy Loaded Pretzel Rolls, perfect for game night snack or lunch.


Ingredients

  • 700 ml lukewarm water
  • 50 g yeast or equivalent in dry yeast
  • 50 g butter, divided
  • 2 teaspoons salt
  • 2 tablespoons brown sugar
  • 900-1000 g flour
  • 200 grams ham, chopped or shredded
  • 200 grams cheddar cheese, chopped or grated
  • Flake salt for sprinkling

Baking Soda Bath

  • 100 gram baking soda
  • 2 liters water

Directions

Dissolve the yeast in water, whisk in brown sugar and 2 tablespoons melted butter. Add the salt and most of the flour. Mix well and knead for 5 minutes, adjust as needed with flour. Proof until doubled in size, approx. 40 minutes.

Turn the risen dough out on a floured surface, half it, and put one half back into the bowl and cover. Make sure you preheat the oven to 200 degrees Celsius. Cut the half on the table in 12 pieces (they should weigh 70-80 grams each). Roll into balls. Flatten the balls with your hands, and lay a small amount of ham and cheese on the dough discs. Pull the edges up over the top of the filling, and pinch well to ensure there is no leakage when you put them in the baking soda bath.  Give them a little roll to shape them and to make sure they are pinched shut.

Bring baking soda and water to a boil, drop 1.2 pretzel rolls in the boiling water for 20-30 seconds. Make sure to turn them half time. Fish them up with a slotted spatula, dunk off excess water, and place on a baking pan lined with parchment paper. Try to place them with the pinched side down for the best appearances. You can score a couple slits with a sharp knife at the top, if you like.

Lightly brush the rolls with melted butter and sprinkle with flake salt. Bake for approx. 25 minutes, until deep brown. Repeat with the other half of the dough.

The rolls can be served both warm or cold. They freeze well, or you can store them in an airtight container in the fridge for a couple days. Reheat in oven or microwave.


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Chrysanthemum Breadcake


(For norsk oppskrift, klikk her: Krysantemum Brødkake)

Are you having friends over for game night? Are the kids having friends over to play videogames? Or perhaps you are hosting the book club? Whatever the reason, visitors or not, this stuffed breadcake is bound to receive lots of praise. Not just for it’s cool appearance, but it also tastes great!

Mind you – it’s not as hard as it seems. But it is a bit fiddly. You can fill it with whatever you like, I used minced meat, onions, tomato paste and herbs and spices. Be aware that the filling must not be too wet – then you’ll just make a mess.

KrysantemumBrødkake (1)

Chrysanthemum Breadcake

  • Servings: 4-6
  • Difficulty: intermediate
  • Print

A real headturner of a partydish.


Suggestions for filling: Ricotta and spinach, Pesto and Parmesan, Tapenade, Ham and Cheese, Pulled Pork, leftover chicken or turkey. Sky’s the limit! How about making a sweeter dough and sweet filling? Again, just mind the moisture. If you go for a sweet filling, omit brushing with butter as it comes out of the oven. Use icing or similar when the breadcake has cooled down instead.

Ingredients

  • 125 ml milk
  • 125 ml kefir / cultured buttermilk
  • 1 satchel dry yeast
  • 1 teaspoon of sugar
  • 1 teaspoon salt
  • 1 egg
  • 500 g flour
  • 6 tablespoons oil
  • 1 tablespoon dried oregano (or other herbs) – optional
  • 1 egg yolk for brushing
  • 1 tablespoon of milk for brushing
  • 30 g of butter for brushing

Directions

Warm the milk to lukewarm and add it and all the other ingredients (except those that are marked with “for brushing”) in a baking bowl and combine to a dough. Knead good and well, 5-10 minutes.  Cover and set to proofing until doubled in size, approx. 40 minutes.

Roll out the dough on a surface dusted with flour until 3-4 mm thick, and cut circles with a glass or round cutter (my glass is 9.5 cm in diameter). Place the dough discs under plastic to keep them from drying out while you cut out the rest. Line the base of a pie dish or spring form pan with parchment paper, and grease both the parchment paper and the sides of the pan.

Spread approx. a teaspoon of your chosen filling on the dough discs, fold them over into halves, and then again into quarts. Stand them up along the sides of the pan, continue all the way round. Don’t put them very tight together, but allow some space for the dough to rise during the second proving.

For the middle of the pan, I make a rose: Place tree dough discs side by side with a little overlap. Spread your filling across all three. Then fold in half lengthwise and roll from one end. Stand your rose up and place in the middle of your pan.

Proceed to fill the pan with more dough discs folded over to quarts. Depending on the size of your pan, you should get two or three rounds in addition to the rose in the middle. Cover and set to prove for approx. 30 mins.

I had dough discs and filling to spare, so I made a bigger rose and placed in a small spring form pan.

Quickly whisk an egg yolk and a tablespoon milk with a fork and brush the breadcake. Bake in a preheated oven at 180 degrees Celsius, middle rack approx. 25 minutes. Then lower the temperature to 175 and bake for additional 15 minutes.

Brush the freshly baked cake with melted butter, lay over a towel and allow it to rest for 15 minutes in the pan. Make sure to check that the breadcake isn’t sticking to the top if the sides before you take it out of the pan. And now it’s time to serve. Enjoy!


 

Krysantemum Brødkake


(For English recipe, click here: Chrysanthemum Breadcake)

Dersom du skal ha forening, gjengen over for å se fotballkampen, selskap eller rett og slett bare har lyst å sette mat på bordet som ser veldig stilig ut, da er dette oppskriften for deg. Denne «matkaken» ser mye mer komplisert ut enn den er. Den er enkel, men litt dillete er det nå da. Du kan fylle den med akkurat hva du vil, her har jeg brukt kjøttdeigbasert pizzafyll og ost. OBS, fyllet må ikke være for vått, ellers blir det bare klin.

KrysantemumBrødkake

Krysantemum Brødkake

  • Servings: 4-6
  • Difficulty: middels
  • Print

Dette matbrødet er en sikker vinner.


Forslag til fyll: Pizzafyll og ost, Ricotta og spinat, Pesto og parmesan, Tapenade, Skinke og ost, Pulled pork, Kalkunrester. Her er det kun fantasien som setter grenser.

Du kan selvsagt også lage en søtere deig med f.eks. kardemomme og ha søte fyll i. Pass bare på at ikke fyllet er for vått. Bruker du syltetøy, bør det være av den bakestabile varianten. I stedet for å pensle med smør når kaken kommer ut av ovnen, vil jeg da heller la kaken avkjøles og bruke f.eks. melisglasur.

Ingredients

  • 125 ml melk
  • 125 ml kefir/kulturmelk
  • 1 pakke tørrgjær
  • 1 ts sukker
  • 1 ts salt
  • 1 egg
  • 500 g hvetemel
  • 6 ss olje
  • 1 ss tørket oregano (eller andre krydderurter) – kan utelates.
  • 1 eggeplomme til pensling før steking
  • 1 ss melk til pensling før steking
  • 30 g smør til pensling eter steking

Directions

Varm melken, og ha den og alle de andre ingrediensene, bortsett fra det som er merket «til pensling» i en bakebolle. Samle alt til en deig og elt godt og lenge. Dekk til og la heve under et kjøkkenhåndkle til dobbel størrelse, ca. 40 minutter.

Ha deigen på melet bakebord, del den i to, og kjevle ut en stor leiv 3-4 mm tykk. Stikk ut rundinger med et glass eller lignende, mitt glass har en diameter på 9,5 cm. For at ikke deigrundingene skal tørke ut anbefales det å legge dem under litt plastfolie mens du kjevler og stikker ut resten av deigen.

Klipp til og legg bakepapir i bunnen av en paiform, springform, ildfast fat, eller hva du nå velger å bruke. Smør både bakepapiret i bunnen og sidene godt med smeltet smør eller olje.

Spre ca. en teskje ønsket fyll på deigrundingene, brett over, og så over igjen. Sett de stående langs kanten av formen. Fortsett helt rundt. Deigen hever godt, så de bør ikke settes veldig trangt. Til midten legger jeg tre deigrundinger på rekke med litt overlapp. Fordel fyll jevnt over alle tre. Brett alle tre over, fremdeles med overlapp. Begynn så i den ene enden og rull sammen og sett i midten av formen. Fortsett så å fylle formen med fylte deigrundinger. Avhengig av størrelsen på formen, bør du få 2 eller tre runder. Etterheves i ca. 30 minutter.

Jeg hadde deigrundinger og fyll til overs, og valgte å legge de resterende deigrundingene på rekke med litt overlapp, spredte fyll på hele rekken, bretta over og rulla hele remsen til en stor rose og satt i en liten springform. Pensle brødkaken med sammenvispet eggeplomme og melk. Stek i forvarmet ovn på 180 grader Celsius, omtrent midt i ovnen i ca. 25 minutter. Sett temperaturen ned til 175 grader og stek videre i 15 minutter.

Pensle den nystekte kaken med smeltet smør, legg over et kjøkkenhåndkle og la den hvile i 15 minutter i formen.

Sjekk at kaken slipper kanten fint før du hvelver den ut. Og så er det bare å byde til bords. Vel bekomme.


Soft and yummy Swedish Polar Bread


For norsk oppskrift, klikk her: De beste Polarbrødene baker du selv)

The Swedes have this really yummy round, soft flatbread called Polar bread or Tunnbrød. These breads are super easy to make. In the recipe blow I use oatmeal that I turn into flour in a blender. Now, you buy the oatmeal flour in the store, but it is cheaper to do it yourself.

Baking Polar Bread is a fun activity for kids. They can poke with chop sticks and use cutters to cut out gingerbread shapes. These will be popular in their lunch boxes!

polar bread

Soft and Yummy Swedish Polar Bread

  • Servings: 20-35
  • Difficulty: easy
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These might well become your kids lunch box favorites

Ingredients


1 egg
250 ml lukewarm water
250 ml lukewarm milk
1 satchel dry yeast
1 teaspoon salt
2 tablespoons sugar
100 ml sunflower oil
150 gram oatmeal, ground to flour in blender
800 grams flour

Directions

Combine all ingredients and knead the dough for approx. 10 minutes. When the dough is no longer sticky and is smooth and shiny, set it to rise under some cling film until doubled in size (approx. 30-40 minutes)

Roll out the dough on a surface dusted with flour until 1 cm thick, and cut circles with a glass, or any shape you prefer. Poke the breads with a chopstick or a fork. Place the breads on a baking tin lined with parchment paper. Raise again for approx. 30 minutes.

Bake in preheated oven, middle rack, at 200 degrees Celsius, until golden (approx. 12-15 minutes). Cool on a rack, but cover with a tea towel so they remain soft. Store in an airtight container in the fridge. Or put in freezer for later use.


De beste Polarbrødene baker du selv


(For English recipe, click here: Soft and yummy Swedish Polar Bread)

Visste du at det er veldig enkelt å bake sine egne Polarbrød? Du kan lage grove og fine, alt etter hva du ønsker. Jeg foretrekker dem fine, med litt havremel i. Du kan kjøpe havremel på butikken, men har du havregryn og en blender er det billigere å male sitt eget mel. Bare prøv, det er fort gjort.

Å bake Polarbrød er en fin aktivitet å ta med ungene på. De kan kjevle og stikke med spisepinner/gaffel. Du kan sågar finne frem pepperkakeformene dine og la barna stikke ut sine favorittfigurer.

polarbrod

Polarbrød

  • Servings: 20-36
  • Difficulty: easy
  • Print

Nydelige hjemmebakte Polarbrød


Ingredients

  • 1 egg
    2,5 dl lunket vann
    2,5 dl melk
    1 pk tørrgjær
    1 ts fint salt
    2 ss sukker
    1 dl olje, nøytral
    150 g havregryn, malt til mel i blender
    800 g mel

Directions

Ha alle ingrediensene i bakebollen og elt lenge og vel. Deigen er perfekt når den ikke klistrer, og kjennes myk og er blank og fin.

Heves til dobbel størrelse (ca. 30-40 min)

Ha mel på benken, og kjevle ut halve deigen om gangen til 1 cm tykk leiv. Prikk leiven med en spisepinne eller en gaffel. Bruk et glass eller pepperkakestanser for å trykke ut ønskede figurer i leiven, og legg dem på bakepapirkledt stekebrett. Avhengig av størrelsen, vil denne deigen gi 20-35 polarbrød. Etterheves i ca. 30 minutter.

Stekes i forvarmet ovn på 200 grader, midterste rille, til de er gyldne, ca. 12-15 minutter.

Avkjøles på rist med kjøkkenhåndkle over slik at de ikke blir sprø. Oppbevares i lufttett beholder i kjøleskapet. Kan fryses.


Hotdog Buns


(For norsk oppskrift, se her: Deilige pølsebrød  )

Homemade hotdog buns always beats the store bought buns. Here you have a good recipe for both your hotdog buns and your hamburger buns. It is supereasy, and after you have tried these, I am convinced you will no longer buy them in the store. Of course, you can double the recipe if you want to freeze some for later.

hotdog buns

 

The Best Hotdog or Hamburger Buns

  • Servings: 12-15
  • Difficulty: easy
  • Print

Once you go homemade, you can't go back.

Ingredients

  • 3 deciliter milk, luke warm
  • 1 teaspoon honey
  • 2-3 tablespoons olive oil
  • 2 teaspoons dry yeast
  • 450 gram plain flour
  • 1/2 teaspoon salt
  • 1 egg, for brushing
  • Sesame seeds (optional)


Tip: For extra flavor, add a teaspoon of dried herbs, like oregano, in the dough.

Directions

Put the luke warm milk, honey, olive oil, yeast, flour and salt in a baking bowl and combine thoroughly. Knead until smooth and elastic, about 3-5 minutes. Cover and let rise until doubled in size.

Divide dough into 12 pieces (15 if you are doing hotdog buns), shape into balls and push them flat. Cover and let rest and rise for 15-20 minutes.

Brush with a beaten egg and sprinkle with sesame seeds.

Bake on the middle rack of the oven at 225 degrees C for 10-15 minutes, until golden and beautiful.


Danish Dream Cake


(Norsk oppskrift: Dansk Drømmekake)

Finally Friday! Finally done with this weeks get-into-shape-program. Do you understand the full extent to being done with this week’s workouts? It means CAKE! Yup! Cake! Doesn’t cake undermine the workout, you ask? Honey, cake is the reason I work out. No cake, no workout.

Today I share with you a Danish recipe. Despite the total lack of licorice in this recipe (Danes have no filter as of what to put licorice in, see here), this seems to be a favorite cake in Denmark. And it is good, and it is easy. Therefore, a perfect cake to bake this weekend, the Dream Cake (Drømmekage).

Danish Dreamcake

Danish Dream Cake

  • Servings: 12
  • Difficulty: easy
  • Print

A cake deserving of it's name.


Ingredients

Sponge:

  • 250 grams (9 oz.) all-purpose flour
  • 250 grams (9 oz.) sugar
  • 50 grams (2 oz.) butter
  • 3 eggs
  • 200 ml (4/5 cup) milk
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla

Topping:

  • 125 grams (4.5 oz.) butter
  • 50 ml (1/5 cup) milk
  • 200 grams (7 oz.) muscovado sugar
  • 100 grams (3.5 oz.) coconut flakes (desiccated coconut)

Directions

Whisk eggs and sugar until light and fluffy

Melt the butter and combine the warm, melted butter with the milk. Then add the butter and milk mix to the eggs and sugar.

Add flour, baking powder and vanilla, and mix well into a smooth batter.

Butter and dust with flour your baking tin – or line it with greaseproof paper – and pour the batter in.

Bake at 200 C (400 F) for 25 minutes, place the tin low in the oven.

Make the topping the last ten minutes while the cake cooks in the oven: Melt the butter in a saucepan, add the milk and muscovado sugar and bring to a boil. Let it simmer for about a minute.

Add the coconut flakes and mix well. When the cake has been baking for 25 mins, take it out of the oven, pour on the topping, use a knife to spread the topping evenly on top of the cake.

Bake the cake for 10 minutes more.

Let the cake cool and then cut into pieces and enjoy. (I know I will!)


Pointy hats and Devil Cats


Today we celebrate surviving the year’s most dangerous night with a St. Lucy procession and homemade saffron-buns (Devil Cats). Have you ever tried one of these saffron-flavored Lucia buns? No? Here is your chance, the recipe will follow at the bottom of this post. First, we need to find out why do we put saffron in buns, and who was Saint Lucy?

15380306_10154463986941622_5885234601998451094_nThe Feast of Saint Lucy is a Christian feast day commemorating Saint Lucy, and is observed by Lutherans and Catholics. Of course, us Northerners add our own twist to it. All that is really known for certain about Lucy is that she was a martyr in Syracuse (a historic city in Sicily, Italy) during the Diocletian Persecution of 304 AD. Her veneration spread to Rome, and by the 6th century to the whole Church.

Per the traditional story, Lucy was born of rich and noble parents around the year 283. Her father died when she was five years old, leaving Lucy and her mother without a protective guardian. As she grew older, Lucy consecrated her virginity to God, and hoped to distribute her dowry to the poor. Her mother was suffering from a bleeding disorder and feared for Lucy’s future, and not aware of Lucy’s promise, she arranged for her daughter’s marriage to a young man of a wealthy pagan family.

In hopes of a cure, the sick mother made a pilgrimage to Saint Agatha, whom had been martyred 52 years earlier during the Decian persecution. Her shrine at Catania, less than fifty miles from Syracuse, attracted several pilgrims and many miracles were reported to have happened through her intercession. While her mom was on this pilgrimage, St. Agatha came to Lucy in a dream and told her that because of her faith, her mother would be cured, and that Lucy would be the glory of Syracuse. Upon the return of the mother, all cured and healthy, Lucy took the opportunity to persuade her mother to allow her to distribute a great part of her riches among the poor.

15492079_10154463987321622_1535681339358521543_nLucy’s betrothed was all kinds off pissed off when he heard what was happening to the dowry and the riches of his future wife, so he denounced her to Paschasius, the Governor of Syracuse. Paschasius ordered her to burn a sacrifice to the emperor’s image, which she of course refused, and thus she was sentenced to be defiled in a brothel. The Christian tradition states that when the guards came to take her away, they could not move her even when they hitched her to a team of oxen. Bundles of wood were then heaped about her and set on fire, but the fire did not touch her. Finally, she met her death by the sword.

In the 15th century a new twist to the story first appears; before Lucy died she foretold the punishment of Paschasius and the speedy end of the persecution, adding that Diocletian would reign no more, and Maximilan would meet his end. This so angered Paschasius that he ordered the guards to remove her eyes. Another version has Lucy taking her own eyes out to discourage a persistent suitor who admired them. Miraculously, when her body was prepared for burial in the family mausoleum, it was discovered that her eyes had been restored. The eye gauging-story might have come into play because Lucy’s Latin name, Lucia, shares a root with the Latin word for light, lux. Therefore, she was named as the patron saint of the blind and those with eye-trouble. In paintings and artwork St. Lucy is frequently shown holding her eyes on a golden plate, and also the palm branch – a symbol of victory over evil.

15380485_10154463987041622_7527242138708472409_n

Now, why do we celebrate this day in the Nordic countries? When the Nordic countries were Christened, the “missionaries” carried with them the commemoration of St. Lucy, and this story of a young girl bringing light in the darkest period of the year just might have fit in nicely with the Scandinavian folklore which is centered on the annual struggle between light and darkness. Of course, in this region, the extreme change in daylight hours between the seasons might be what owes the tradition its popularity.

Our pre-Christian holiday of Yule (jól), was the most important holiday in Scandinavia, and was originally the observance of the winter solstice and the rebirth of the sun. Some of the practices of Yule remain in the Advent and Christmas celebrations today. We even kept the pagan name of the holiday!  The Yule season was a time for feasting, drinking, gift-giving and gatherings, and the season of awareness and fear of the forces of the dark.

Worth mentioning is that St Lucy’s feast on Dec 13th, used to coincide with the Winter Solstice, the shortest day of the year, this is because the Julian Calendar was used at that time. When the Gregorian Calendar was employed, they kept the old date for St. Lucy’s feast and it no longer fell on the longest day.

In Nordic folklore, the night we just woke up from is called Lussi Langnatt (The long night of Lussi). On this night and onwards to Yule, all kinds of goblins, orks, trolls and evil beings were thought to be active outside. It was believed to be particularly dangerous to be out during Lussi Night. Per tradition, children who had done mischief had to take special care, since Lussi could come down through the chimney and take them away, and certain tasks of work in the preparation for Yule had to be finished, or else the Lussi would come to punish the household. You were also not supposed to do any work on this night, or else you would get punished. Lussi is a female demonlike goblin/ork/which who ride through the air with her followers, called “Lussiferda” (this itself might well be an echo of the myth of the Wild Hunt, or “Oskoreia”). There is also a theory that Lussi might have come from a mix up between the holy Lucy (“Light”) and the devil name Lucifer (“light-bearer”)

Lussi represents the unseen beings, the trolls, the goblins, the Huldufolk, the demons. There are several tales of her being Adam’s first wife and matriarch for the night creatures, just like Lilith in Jewish folklore. I will not get further into this, even though I do find it fascinating. (This might be food for a future blogpost, but if you are interested and simply can’t wait, then check it out for yourself by comparing the two different reports on the creation of the woman in the bible, you find them in Genesis 1:27 and Genesis 2:22)

Legend also has it that farm animals talked to each other on Lussinatten, and that they were given additional feed on this longest night of the year, and there are similes to the modern tradition on Christmas Eve, where farmers put bowls of porridge out in the barn for the goblins and make sure the animals have an extra treat.

lussi2

The Karate Kid in the Lucia-procession in daycare.

As you will see, the way we celebrate St Lucy today is a mix of folklore and religion from all over the place. In preschools and schools a child is dressed up as Santa Lucia in a white gown and with a crown of candles on her head. She walks at the head of a procession of white clad children, holding candles that symbolize the fire that refused to take St. Lucy’s life when she was sentenced to be burned. They also sing a traditional Neapolitan song, Santa Lucia, where the Scandinavian lyrics are fashioned for the occasion, describing the light with which Lucy overcomes the darkness.  Boys taking part of the procession are also dressed in white, but often have a cone shaped hat decorated with golden stars, also an old Nordic tradition that has been brought into the St Lucy veneration.

That we mix and match traditions is not just a Nordic phenomenon as this example from some regions of North-Eastern Italy where St. Lucy is also popular among children: Here St. Lucy is said to bring gifts to good children and coal to bad ones the night between December 12 and 13. Per tradition, she arrives in the company of a donkey and her escort, Castaldo. Children are asked to leave some coffee for Lucia, a carrot for the donkey and a glass of wine for Castaldo. They must not watch Santa Lucia delivering these gifts, or she will throw ashes in their eyes, temporarily blinding them. Does this sound like someone else we know?

lussi1

The Karate Kid is two and a half years old here.

Back to the Nordic way of doing it: The procession of singing, white clad children holding candles, often hand out a special baked bun, the Lussekatt, made with saffron. An older Swedish name for these baked goodies is Devil Cat. This tradition is said to come from Germany in the 1600s. The devil, in the form of a cat, would give the bad children a beating, while Christ, in the form of a child, would hand out buns to all the good children. To keep the shady Devil away, the buns are colored with saffron to make them yellow and representing the light the devil doesn’t like.

There you have it – this is the reason I greet you today with Lussekatter, these bespoke festive buns. You are welcome! (The way shorter and simpler reason is that I like Lussekatter and just wanted to make them.)

I promised you a recipe, mind you that this recipe also give the best buns and cinnamon rolls, but change the saffron for a teaspoon of cardamom if you are making something other than the Lussekatter.

Lussekatter - Devil Cats

  • Difficulty: intermediate
  • Print

Saffron buns to protect you on the most dangerous night of the year.


This recipe also gives the best buns and cinnamon rolls, just make sure to sub the saffron for a teaspoon of cardamom.

Ingredients

  • 1 liter milk
  • 300 grams butter
  • 250 grams icing sugar
  • 1 gram saffron
  • 100 grams yeast
  • 1500 grams flour
  • 1 egg
  • raisins

Directions

Add milk, butter and icing sugar in a pot and brink to a boil. Take the pot off the heat and stir in the saffron (if you are using the saffron strings, then place in a mortar and pestle with a teaspoon of sugar and grind to a powder). Let the mix cool to body temperature (37°C).

Stir the yeast in the mix, and add the flour. Knead the dough well. It is not necessary to proof the dough before making the buns in the shape of Lussekatter, but you can if you want. (see below for shaping-tips)

Place the shaped buns on greaseproof paper on a baking sheet and leave to proof for an hour. Decorate with raisins and dab lightly whisked egg on top of them to make them shiny.

Bake on 230°C for 7-10 mins on the middle rack. Keep an eye on them, you are using high temperature and you do not want the buns to burn on top.


Here you can see five different ways of rolling the buns. This vid is in Swedish, but you do not need to understand the narrative at all to see how to roll them.

Now, this is a rather large dough, and after rolling and shaping about half the dough, I got fed up by it all and decided to make something I call Christmas rolls with the rest. Simply roll out the rest of the dough with a rolling pin. Take a big chunk of marzipan out of the fridge and grate it over the rolled-out dough. Then roll it up like you would cinnamon rolls, cut discs with a knife and place them on a baking tin. Brush with egg wash and sprinkle chopped almonds and sugar. Supergood! The marzipan works great with the saffron.

lussekatter

Homemade Naan breads


(Norsk oppskrift: Oppskrift: Nan-brød (Indisk))

After the first time you make your own Naan, there simply is no going back to the excruciatingly boring store-bought stuff! This recipe gives you 10 breads, so you might want to freeze half of them for another day. It is super to serve with Indian food, curries and basically all spicy foods. YUM!

Homemade Naan breads

  • 500 grams Maida or plain flour
  • 250 ml milk
  • 2 teaspoons dry yeast or 15 g fresh yeast
  • 2 teaspoons kalonji (black caraway or nigella seeds) (optional)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 2 tablespoons oil
  • 200 ml thick yoghurt

Sift the flour with dry yeast, baking powder and salt in a bowl. Mix eggs, oil and yogurt and pour it into the flour together with your warm milk. Mix until a soft dough. Put the dough on a table with flour and knead for 5 minutes. Raise to double in size.

Preheat oven to 200 degrees C. Place a bowl of water on the bottom shelf.

Press dough down and knead it lightly and cut into 10 equal pieces. Use your hands and shape them into tear-shapes/Naan-shapes. (The shape is not all that important, they still taste fantastic!)

Put the Naans on a baking tin, either a well-oiled one – or lined with parchment paper. Bake on top-shelf for 7 minutes, turn them over and bake for an additional 5 minutes.

If you want to, you can brush the Naans with melted butter before serving, and they are best served hot/warm.

Danske Kajeboller


(To read his in English, click the link: Danish Oatmeal Buns – Kajeboller)

Vanligvis er det foreldrene som lager matpakke til ungene … Her i huset er det ikke bare omvendt, vi tar den faktisk så langt at ungen kjøper niste i skolekantina og tar den med hjem til mora!

OK, denne krever muligens litt mer forklaring … Det har seg slik at vi bor i Danmark, og Kid ’n går på Dansk skole. Her har de kantine, hvor ungene kan kjøpe mat hver dag, dersom de ikke tar med hjemmefra. De kan velge mellom flere varmretter, salatbar, frukt, juice – og Kajebolle! Kid ‘n har snakka så mye om disse knallgode Kajebollene at jeg ba ham kjøpe en i skolekantina og ta med hjem til meg, jeg har nemlig ikke sett dem i butikken, og når man bor i Danmark må man jo prøve alt det danske!

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Kjøpebolle fra skolekantina

Fy søren disse er gode! De er ikke spesielt usunne, havren og honningen gir dem en fin sødme, og kaldhevingen gir dem en god konsistens. Det er eltefritt, skal bare røres i hop – og settes i kjøleskapet over natta.

De er knallgode med bare smør, og det er slik de serveres i skolekantina. (Har selvsagt testet med ost og syltetøy også – knallgodt det også)

Jeg synes du skal prøve selv, disse Kajebollene med den sprø skorpen og deilig myke inni – det er mye mat i dem, så du kan regne en Kajebolle til hver.

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Kajeboller (ca. 11 stk )

  • 10 g gjær (ca. 2 g tørrgjær)
  • 1 ss honning
  • 1 ts salt
  • 150 g havregryn
  • 650 g hvetemel
  • 7 dl kaldt vann

Læs gjæren opp i honning og salt, hell så kaldt vann i. Tilsett havregryn og mel. Rør rundt (deigen er løs og kan røres med skje). Ta på lokk eller plastfilm og sett deigen kaldt over natten.

Bollene settes på plate med en skje. Ha en kopp med kaldt vann klart så du kan dyppe skjeen mellom hver bolle, slik at deigen slipper lettere. Det er en rimelig rar konsistens på deigen. Sprut bollene med vann like før du setter dem i ovnen for å få den deilige, sprø skorpen.

Bakes på 250 grader i 15-20 minutter avhengig av bollenes størrelse. Ikke bruk varmluft, og pass på at ovnen holder riktig temperatur før du setter bollene inn.

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