Vanillepakker

Ingredients for Vanillepakker

Instructions for Vanillepakker

To prepare the Vanillepakker recipe, please follow these instructions:

1. Crumble the yeast into a bowl.
2. Melt the fat. Add the milk and let it be writer's hot! Pour the liquid over the yeast and stir until it is dissolved.
3. Add the sikkeret and as much wheat flour to dough release the bowl.
4. Let dough raise under a cloth approximately 30 min.
5. Prepare the stuffing. Stir the fat soft with the two kinds of sugar.
6. remove the dough onto a floured board and knead it through with the rest of the flour.
7. Roll the dough out on to a plate 20x50 cm.
8. Butter the filling in. Fold the dough in 3 layers on the long part.
9. Cut it into 4 cm wide pieces. Brush the pieces with the beaten egg and dip them in the Pearl sugar. Put them with the join downwards onto a plate with wax paper. You can also put them in small papirsforme.
10. let the dough balls raise under a dress in my 20-30.
11. bake them in the middle of the oven 225 degrees in a hot oven in 8-10 my. In an hot air oven at 200 degrees for 10-12 my. Let them cool on a rack.
12. Buns taste best freshly baked, but they can stay a day or so in a can with tight-fitting lid. They can be frozen. Durability approx. 3 months.

Tips:
The 50 g butter or margerine can well be. to 60 or 70. The depends on what you think ... !! : o)