WHEAT SWIRLS
Vetesnurror
1 ¾ oz fresh yeast
good ¾ cup sugar
½ teaspoon salt
5 ¼ to 6 cups flour
5 oz soft butter or margarine
2/3 cup sugar
1 tablespoon vanilla sugar
2 to 3 tablespoons strong coffee
Melt the fat in a saucepan. Add the milk and heat to 37°C, body heat. Crumble the yeast in a mixing bowl and stir it with some of the liquid. Add remaining liquid, salt and then the flour, little by little. Work the dough until pliable and no longer sticking to the bowl. Cover and leave to prove for about 30 minutes.
Vetesnurror
Golden yellow wheat swirls with a delicious nut
filling. You can pimp the glazing by flavouring it with coffee.
48 swirls
5 oz butter or margarine
2 cups milk1 ¾ oz fresh yeast
good ¾ cup sugar
½ teaspoon salt
5 ¼ to 6 cups flour
Filling:
3½ oz hazelnuts5 oz soft butter or margarine
2/3 cup sugar
1 tablespoon vanilla sugar
Glaze:
1 cup powdered sugar2 to 3 tablespoons strong coffee
Melt the fat in a saucepan. Add the milk and heat to 37°C, body heat. Crumble the yeast in a mixing bowl and stir it with some of the liquid. Add remaining liquid, salt and then the flour, little by little. Work the dough until pliable and no longer sticking to the bowl. Cover and leave to prove for about 30 minutes.
Turn the dough up onto a floured work surface and
knead until smooth. Divide it in 4 parts and roll each part out to an oblong cake.
Grind the nuts for the filling and mix them with
fat, sugar and vanilla sugar. Spread the filling over the 4 cakes and roll them
up. Cut each roll in 12 pieces and put them, cut side up, in paper tins. Cover
and leave to prove for about 30 minutes.
Bake in the middle of the oven at 390F for
about 10 minutes.
Stir powdered sugar and coffee until smooth. Drizzle
the glaze over the buns and let set. Serve and enjoy!
Bella
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