Honingsnitter-Honing pulp

Ingredients for Honingsnitter-Honing pulp

Instructions for Honingsnitter-Honing pulp

To prepare the Honingsnitter-Honing pulp recipe, please follow these instructions:

Honningdej: honey, to the Lun will be liquid-only håndlun. Flour and spices are mixed and kneaded together with the warm honey. The dough should be left in the refrigerator minimum night ten over.

Antler salt touched off with an egg yolk and kneaded in honey dough. Potasken is stirred into 1-2 tbsp. water and touched also in the dough. Knead the dough supple with the last two egg yolks.

Portion dough into five portions. Roll them for rods measuring about 35 cm and put them on baking sheet lined with wax paper.

Bake at 180 degrees for 15-20 minutes.

Finish slit: When the rods are baked, they must stand a few days and pull moisture for it to become soft. Drag a bag over the rods and style them possibly in a refrigerator. Consider using a floral spray to provide extra moisture. Crack the rods lengthwise, butter a thin layer of Orange jam on bottoms and butter cream on one of bottoms. Put the second bottom. Brush with melted chocolate. Cut the 6-7 pulp out of each rod.

Butter cream: stir in butter, icing sugar and vanilla to a soft cream