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These can be made for any occasion, and can also be frozen and kept for later.



50g fresh yeast
150g butter
1 bag of saffron (0,5g) (Optional)
5dl milk
250 g quark/yoghurt/sourmilk
1 ½ dl granulated sugar
1 egg
½ tsp. Salt
15-17 dl plain flour (vetemjöl special)
1/2 dl raisins

2 dl apple mousse
1 tbsp cinnamon

1tbsp sugar

Crumble: (optional)
3dl flour
150 g butter
1 ½ dl granulated sugar
1 tsp. vanilla sugar

Preparation Method:
1. Sprinkle the yeast into a large bowl. Melt the butter, dissolve the saffron in it if you want to have saffron that is, and add milk, let it warm up to 37°C.
2. Add the milk mixture with the butter over the yeast and mix. Add quark or sour cream, sugar, egg, salt and raisins. Work in almost all the flour and make into a smooth dough (10 min). I have a kneading machine for this …saves you some muscles!
3. Sprinkle little flour at the bottom of the bowl and on top of the dough, cover with cloth and let it rise for about 45min -1h.

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4. For the crumble topping, mix all ingredients into a dough.
5. After rising, take the dough out on a floured work space and roll out to about 1cm thick rectangle. Spread the apple mousse and cinnamon all over the surface. Roll into a long roll, and cut about 2-3cm thick slices and place them on buttered and floured baking form, leave some space in between them as they will raise a lot.
6. Let them rise under a cloth for another 15 -20min.
7. They can also be shaped into knots or individual buns. (shape is up to your really)

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8. These can also be placed in individual paper muffin trays.
9. Brush each bun with a whisked egg and then tare small pcs of the crumble and place on each bun.
10. Or if you decide to skip the crumble you can just sprinkle with pearl sugar.
11. Bake in the oven at 250°C for about 20- 25min until golden.