Recipes with Syrup

Gotland Nodules

Crumble the yeast in the dumplings. Warm the milk until it is hand warm. Pour some of the milk over the yeast and stir. Add the rest of the milk as well as oil, syrup, salt, pomeranian shell and anise. Pour the cream sieve into and stir and knead the dough wel

Pepper Biscuit Shapes

Melt the grease into a saucepan. Add the syrup and the lukewarm mixture. Pour the mixture into a bowl and add dough, cream, spices, baking soda and flour. Bring the dough together - it must be right "loose". Put on a cloth and put it cold for the next day. Rol

Lebkuchen Figurines

Melt the grease into a saucepan. Add the syrup ug lun mixture. Pour the mixture into a bowl and add dough, cream, spices, baking soda and flour. Peel the dough together - it should be quite "loose". Put on a cloth and put it cold until the next day. Roll out t

Korea Belvedere

All engravings were combined into a uniform dough. The fat should not be softened, but its normal consistency. The finely chopped portion is divided into four equal pieces, rolled out to sausages approximately 3 cm thick, after which they are cooled - preferab

Swedish pastries

Lean the water and melt the fat in it. Dissolve yeast in the lukewarm fluid. Add flour, salt, syrup and spices and knead the dough to make it smooth. Divide the dough into 4 pieces and form them in large flat bowls. Make a hole in the middle of each. Let the c

Sirup cake with buttermilk and spices

The syrup, sugar and butter are melted in a saucepan and cooled. Flour, soda and spices are sifted and stirred in the syrup mixture alternately with the buttermilk. The dough is filled in a greased baking pan of approx. 3 l. Cooking time: 1 1/4 hour at 150 °.

Walnut bread with beer

Stir yeast, water and beer together in a baking pan. Sprinkle the walnuts well and add it with oil, salt, syrup, sift flour and almost all wheat flour. Bring the dough well and flour in, until the texture is appropriate, but finally not too firm. Alright dough

Round family bread

The milk is lushed, dissolved syrup, yeast, oil, salt and finally the flour. Well, the dough must be soft, without hanging in the table. Shaped into a large bowl, thick and flat, it must be labeled with a sharp knife. The dough raises itself up. About 30-35 mi