taste as good as they look.
when I was a child my grandma use to bake vallmogifflar when me and my family came and visited them in osby. I´ve always loved the taste but never tried baking them before so I thought it was time to give it a try and also a great way to remeber my grandma by.
50 gram smör 1/4 cup butter
5 dl mjölk 2 1/2 cup milk
50 gram jäst (14 gram torrjäst) 2 teaspoons yeast
1 tsk salt a pinch of salt
1 msk strösocker 1 tablespoon sugar
1 ägg 1 egg
9 dl vetemjöl 3 1/2 cups flour
brush the top with..
1 ägg 1 egg
vallmofrön poppy seed
250 grader celsius, 482 degrees farenheit
1. preheat the oven to 250 degrees celsius/ 482 degrees F and place rack in center of oven.
2. melt the butter. let cool slightly, then pour in the cold milk. warm or cool the butter-milk mixture until it is around 40-45 celsius /104-113 degrees F if you use yeast powder, and to around 37 celsius/ 99 degrees F if you use fresh yeast. pour the liquid onto the yeast.
3. stir in the salt, sugar and the egg.
4. pour in the flour and knead the dough until it´s smooth. I needed more flour then the recipie said, so if the dough is to sticky just add some more flour. cover the dough with a dry towel, and place to rise until nearly double in size. takes about 30 minutes.5. turn the doug out onto a lightly floured surface. split in into 4 pieces. use a rolling pin to roll the dough out into a larger rectangle. cut the rectangel into triangles (6-8) and rowl the triangle into a vallmogiffel (the same scape as a croissant). put vallmogifflarna on a cookie sheet with the crease down. bent the vallmogifflar into the shape of half moons. cover with a clean dry tea towel and let rise for 30 minutes.
6. brush the tops of the breads with the beaten egg and sprinkle with poppy seed.
7. bake vallmogifflarna in the center of the oven until the are golden brown, about 8-10minutes, depending on how big you make them. enjoy your vallmogifflar with sup or eat the for lunch with some turkey, tomatoes and creme cheese.
No comments:
Post a Comment