Fullcakes from Sejrø

Ingredients for Fullcakes from Sejrø

Instructions for Fullcakes from Sejrø

To prepare the Fullcakes from Sejrø recipe, please follow these instructions:

The balls are collected into a uniform father and shaped into buns. Approx. 5 cm. In diameter.

Lun oatmeal adds flour to a lime mass that is easy to work with, but still has to stick when wrapped around the balls.

The dough can now be rolled out on the table and you can roll out pieces that can reach the ball. There should not be much surplus of the ball, so the remaining dough can now be cut with scissors. Make sure the ball is packed very close.
A large pan is put over with unsalted water until it boils.
The balls are flushed gently and stirred with the upper part of a wooden box. When the meat reaches the surface, the piping is released and they cook for 5-7 minutes.
Served in a dish with a saucer reverse turned on.
Eat with your fingers with fine salt and milk. Vodka is also good now.
There are used toothpicks (matches) to count how much you have eaten.
Bon appetite.


tips:
You have to take care of where to bite the ball as there is quite a lot of fat (as you suck) that can fly around the room.