Rosinbrød / muffins
Bread, buns & biscuitsCook time: 0 min.
Servings: 1 bread
Servings: 1 bread
Ingredients for Rosinbrød / muffins
| 0.5 | tsp | Cardamom |
| 1 | Eggs | |
| 1 | tsp | Salt |
| 100 | g | Margarine |
| 100 | g | Raisins |
| 2 | dl | Milk |
| 50 | g | Yeast |
| 50 | g | Sugar |
| 500 | g | Wheat flour |
Instructions for Rosinbrød / muffins
To prepare the Rosinbrød / muffins recipe, please follow these instructions:
The milk lunes and the yeast dissolves in it. The other ingredients are added. The dough was kneaded to a uniform mass that raised to double size. The dough is divided into 2 equal parts, one for rosin bread and the other for muffins. Rosin bread is spread up as French bread and adds to double size. Stir with coiled egg. Bagetid approx. 20 min. At 220 degrees on the bottom groove in the oven. Bolledejen is divided into 15 equal parts to buns. The balls add to double size. Stir with coiled egg. Bagetid approx. 12 min. At 220 degrees on the middle groove in the oven.
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