LINGONBERRY SWIRL BUNS
Lingonsnurror
A slightly old-fashioned touch with the lingonberry filling. In earlier days one baked a lot with lingonberries in Sweden, in places where the berries grew in abundance. Bread and buns were juicy and could be stored longer, and the first lingonberry bread in the fall was a sensation. You can use cranberries instead.
Makes 40 to 48 buns
1 3/4 oz active compressed yeast (in Sweden
we have a special type of yeast for sweetbread)
5.3 oz butter or margarine
2 cups milk
½ teaspoon salt
0.4 cup sugar
1 teaspoon crushed cardamom
approx 5.6 cups flour
Filling:
0.8 cup lingonberries (or cranberries)
1 beaten egg
Glazing:
powdered sugar mixed with a few drops
of concentrated lingonberry or cranberry drink
Crumble the yeast in a mixing bowl. Melt the fat in a saucepan and pour on the milk. Heat to body heat. Dissolve the yeast in some of the warm milk and add remaining liquid plus salt, sugar and cardamom. Work the flour into the mixture, little by little, until you have a smooth dough. Dust with some flour and leave to rise, covered with a cloth, in a warm place for about 40 minutes.
Take up the dough onto the work surface and knead until pliable. Split in 4 parts and roll out each to a rectangle.
Stir berries and sugar together and spread a little of the "jam" on each rectangle. Roll it up and cut in 10 to 12 pieces that you place on greased or paper-lined baking plates. Do the same with remaining dough. Leave to rise for about 35 minutes. Brush with beaten egg.
Bake at 440 to 480F for about 8 minutes or until nicely colored and done.
Glaze the buns as suggested above, if you wish.
Enjoy!
Bella
Lingonsnurror
A slightly old-fashioned touch with the lingonberry filling. In earlier days one baked a lot with lingonberries in Sweden, in places where the berries grew in abundance. Bread and buns were juicy and could be stored longer, and the first lingonberry bread in the fall was a sensation. You can use cranberries instead.
Makes 40 to 48 buns
1 3/4 oz active compressed yeast (in Sweden
we have a special type of yeast for sweetbread)
5.3 oz butter or margarine
2 cups milk
½ teaspoon salt
0.4 cup sugar
1 teaspoon crushed cardamom
approx 5.6 cups flour
Filling:
0.8 cup lingonberries (or cranberries)
1 beaten egg
Glazing:
powdered sugar mixed with a few drops
of concentrated lingonberry or cranberry drink
Crumble the yeast in a mixing bowl. Melt the fat in a saucepan and pour on the milk. Heat to body heat. Dissolve the yeast in some of the warm milk and add remaining liquid plus salt, sugar and cardamom. Work the flour into the mixture, little by little, until you have a smooth dough. Dust with some flour and leave to rise, covered with a cloth, in a warm place for about 40 minutes.
Take up the dough onto the work surface and knead until pliable. Split in 4 parts and roll out each to a rectangle.
Stir berries and sugar together and spread a little of the "jam" on each rectangle. Roll it up and cut in 10 to 12 pieces that you place on greased or paper-lined baking plates. Do the same with remaining dough. Leave to rise for about 35 minutes. Brush with beaten egg.
Bake at 440 to 480F for about 8 minutes or until nicely colored and done.
Glaze the buns as suggested above, if you wish.
Enjoy!
Bella
No comments:
Post a Comment