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Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Helenadej

Approximately 1 extra handful of wheat flour
100gCold butter
12.5gYeast (half a package)
2.5dlCold milk
500gWheat flour

Instructions for Helenadej

To prepare the Helenadej recipe, please follow these instructions:

Dissolve the yeast in the milk and stir eggs, sugar, salt, cardamom and most of flour in thoroughly to a smooth and knead. smooth batter by gradually adding the remaining flour. (weight indication on the flour is only approximate, and perhaps add a bit more or less).
Bank butter smoothly on the table – use a bit of flour. Then knead the butter in the batter along with the last handful of flour. Knead the dough again, is supple and smooth. Style dough to uplift by 5-10 g – for example in the fridge – overnight or would like up to 24 hours. If the dough is to be used on the same day, it must instead raise at room temperature in 5-6 hours.
It must be mixed with a different dough, you must do so before the new dough made withdrawals.

This dough, developed by a German bakery, using doughnut House to blend in different bread, Walnut bread, among other things.