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Finnish Sunday Rolls

Finnish Sunday Rolls Recipe

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Finnish Sunday Rolls

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  1. FINNISH SUNDAY ROLLS These are baked on Saturday so they will be fresh for Sunday morning's coffee. Rolls left from the previous week's baking are split and baked into rusks, which are then served during the week as "dunkers." * Makes 3 dozen rolls 1 package active dry yeast 4 cup warm water, 105°F to 115°F 1 cup milk, scalded and cooled to lukewarm 1 cup sugar 1 teaspoon salt 2 eggs 1/4 cup softened butter 5 to 6 cups unbleached all-purpose flour

  2. GLAZE AND DECORATION 1 egg, beaten 1\2 cup sliced almonds pearl sugar or crushed sugar cubes In a large bowl, dissolve the yeast in the warm water. Let stand 5 minutes. Add the milk, sugar, salt, and eggs. Add the butter and 2. cups flour at one time, and beat until batter is satiny and smooth. Slowly stir in additional flour until dough is stiff and does not absorb more flour. Cover and let rest 15 minutes. Turn dough out onto a lightly floured board. Knead, adding flour to prevent stickiness, for 10 minutes or until smooth and satiny. Wash bowl, grease it, and add dough to the bowl. Turn over to grease the top of the dough. Cover and let rise in a warm place until doubled, about i hour. Lightly oil a work surface or breadboard. Turn dough out onto the prepared surface and cut into 36 equal portions. Shape each into a ball. Cover baking sheet with parchment paper or lightly oil it. Place shaped rolls onto the baking sheet with the smooth side up. With palm of hand flatten slightly. Let rise until puffy. Preheat oven to 400°?. Brush risen rolls with beaten egg and sprinkle with sliced almonds and sugar. Bake for 10 to 12 minutes until golden. Do not overbake. Remove from baking sheet and cool on racks.

  3. NORWEGIAN FIGURE-8 CAKES Kringla may be anything from a yeast-raised bun to a cake that is shaped with a cookie press. This version is made with an aniseflavored yeast dough and is a favorite at Christmastime. The dough requires no kneading and is easy to shape because it is refrigerated. * Makes 60 cakes 2 packages active dry yeast 1 cup warm water, 105°F to 115°F 1\2 cup sugar 1 cup melted butter 1 cup light cream 1 tablespoon anise seed) crushed 2 eggs, room temperature 4 to 4 1/2 cups unbleached all-purpose flour melted butter to brush baked kringla In large mixing bowl, dissolve yeast in the warm water. Add 1 tablespoon of the sugar and let stand until yeast foams, about 5 minutes. Add the remaining sugar, butter, cream, anise seed, and eggs. Beat well. Stir in the flour, i cup at a time, beating well to keepmixture smooth and satiny. All of the flour should be moistened.

  4. Cover and refrigerate for 2. to 2,4 hours. Cover a baking sheet with parchment paper or grease lightly. Turn dough out onto a lightly floured work surface. Cut it into pieces the size of a large walnut. Roll out to strands about 8 inches long. Twist into figure-8s. Place on baking sheets. Let rise i hour until puffy. Preheat oven to 4oo°F. Bake for 15 minutes until golden. Brush baked kringla with melted butter. These are best served just out of the oven. homemade chex mix recipe

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