tirsdag 28. desember 2010

Sugar an' spice and everythin' nice.

- 6 1/2 dl plain flour (not selfraising)
- 3 dl milk, warm to about 40*C
- 1/2 tsp salt
- 2 tbsp butter, meltet
- 4 tbsp sugar
- 1 tsp cardemomme
- 50 gr. yeast (one satchet of dry yeast)

- butter, cinnamon and sugar for spread.

Warm milk in Microwave oven, add butter so it melts.
Mix all the dry ingredients together, and add milk and butter.
Knead good and long, at least 5 minutes. The more elastic the dough is, the more fluffy the buns will be.
You should be able to hold the dough in your hands and pull apart without tearing the dough (like chewinggum). Belive me, it's worth the hard work.
IMPORTANT: do not add to much flour early in the process even if the dough seems very sticky. It will change as you work on it (and too much flour will make the buns dry and heavy).

 Let the dough rest for at least 45 minutes. It should double its' size. If your in a hurry, cheat with warm water as picture shows.
Put the dough on a smoth surface. If it's a bit sticky, use some flour on the surface.
Using a rolling pin of some sort, make a rectangel not too thin.
Butter the whole rectangle, and sprinkle cinnamon and sugar on.
Roll the rectangle, from the short end (this will give fewer, but bigger buns with more swirls).
Using a smoth, sharp knife, cut fingerthick pieces and put on a cooking tray. I prefer using baking paper, but if you don't remember to butter the tray.
Sprinkle sugar on top if preferred.
Let rest under towels for 40-45 minutes.
Preheat oven to 250*C.
Bake the buns in the middle of the oven, for 8-12 minutes, until golden/light brown.
Let rest on a cooling rack.