French Resistance and Roman Fiction
UK
A World War 2 Trilogy
By FRED NATH (Novelist and Neurosurgeon)
Fred's Blog
Posted on 22 December, 2016 at 1:53 |
This is a typical Swedish recipe passed to me through my mum, who baked loads of stuff at Christmas. It makes really nice sweet bread that goes a treat with coffee especially on Christmas morning. The cardamom adds a hint of lemony fragrance. Vätebröd - Swedish Buns - makes
24 buns or 2 loaves. Ingredients: 25 g
Fresh yeast or 15 g of dried 70 g
butter 2 1/2
dl of milk 1/4 tsp
of salt 1 dl of
sugar 1 tsp
ground cardamom 425 g
flour (Strong white) (if
using dried yeast use tepid water as on packet) Break
up yeast in a bowl. Melt butter in a pan
and add the milk and warm gently. (Finger
temp) Mix
yeast with a little of the liquid. Then
add the rest of the liquid. Add salt,
sugar, cardamom and nearly all the flour through a sieve in stages. Save some flour for kneading dough. Work dough in bowl. Let rest to rise in bowl for 30 mins. Covered in warm place. Put the
dough onto a floured board and knead it until smooth. Either
divide dough into two if making loaves or plaits or make little buns. Leave
to rise for another 30 mins. Then brush
a little beaten egg over and top with granulated sugar and finely chopped
almonds or hazelnuts. Bake in
oven (temp 180 C) for 5-7 mins. (If loaf
15 -20 mins at 180C). This recipe works for me! You may wish to
alter the individual quantities to ensure that the dough rises. |
Categories: Food
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