2 round Brown stinging or 12 Aalborg butter cakes

Ingredients for 2 round Brown stinging or 12 Aalborg butter cakes

Instructions for 2 round Brown stinging or 12 Aalborg butter cakes

To prepare the 2 round Brown stinging or 12 Aalborg butter cakes recipe, please follow these instructions:

The milk and dissolve the yeast, herein, lunes which, however, must not be warmed with. Flour and the other ingredients kneaded in a uniform dough, which raises to double in size in a warm place, covered.

Brown stinging: the dough is divided into 2 equal parts and shaped into 2 balls, which rests in the 3-4 minutes and then printed out by hand to fit in the size of the round aluforme ca. 22 cm. in diameter. The dough is placed in the buttered moulds and dragged about 1 cm up along the sides. Remoncen ironed on and powdered sugar sprinkled on top.

Butter cakes: Dough rolled into a sausage, which cut into 12 pieces, which put on a greased plate in 2 rows. Resting a few minutes, and press then elongated to produce a recess in which the filling is sprinkled with powder sugar on top, lubricated.

Stinging or brown butter cakes raises to double in size in a warm place.

Bake on the oven bottom stings Brown Groove at 240 degrees C for about 10 minutes.

Smærkager bake on the middle oven Groove at 240 degrees C for about 8 minutes.

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