|
25
g
yeast
50 g butter 2½ dl milk ¼ tsp salt ½ dl sugar About 5 dl flour 2 eggs Marzipan Whipping cream 1.) Make the marzipan and store it in the fridge. 2.) Melt the butter and add the milk. Warm to 37°C/300-350°F. 3.) Pour some of the butter-milk mix in a bowl and dissolve the yeast in it. Add the rest of the mix. 4.) Add half of the flour little by little and beat. 5.) Stir down one egg and almost all of the rest of the flour. Knead throughroughly. 6.) Cover the dough and let it rise to the double it's size (takes 30-40 minutes) in a warm place. 7.) Knead the dough and make about 15 buns out of it, using the rest of the flour if the dough is too sticky. 8.) Let the buns rise on the cookie sheet to the doubble their size (takes 30-40 minutes). 9.) Whip up the second egg and "paint" the buns. Cook in 250°C/300-350°F for 8-10 minutes. Let them cool covered on an oven rack. 10.) When the buns are completely cooled off, cut off about 2.5 cm/½ inch of the top of the buns. 11.) Hollow the bun out. Mix the hollowed out bread with as much marzipan or more and stuff the mixture back into the buns. 12.) Put whipping cream on top of this and then put the top back. Sprinkle with icing sugar. Can be served in a dish with warm milk or eaten as is. |
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This page was last updated on February 21, 1999.
