Fasterlavnsboller with marzipan

Ingredients for Fasterlavnsboller with marzipan

Instructions for Fasterlavnsboller with marzipan

To prepare the Fasterlavnsboller with marzipan recipe, please follow these instructions:

dough: warm milk in a saucepan and melt the butter in it, dissolve the yeast in the warm milk mixture and add the finger any other ingredient, team possibly. a bit of flour left. the dough may be a little klisteret. knead the dough well and let the draw half an hour before the buns are shaped.

fill: stir butter and sugar well together into a soft remonce. share nougat and marzipan in 12 pieces. form dough into 12 buns press a cavity in each bun and put a teaspoon of remonce together but nougat and marzipan in each dumpling. close the dough carefully around the filling and lægbollerne on a baking sheet with the closure downwards, so the stuffing does not spill out during baking.
buns brushed with milk, and after raising an hour.
Bake at 225 degrees for 15 minutes.

Tips:
nougaten can be replaced with mamerlade or kagecrem decorate buns with icing. There may well be fulfilled more nougat and marzipan aftertaste.