Hyvää huomenta! Good morning to all of you. This week, with the winter bite, I began exploring ways of enjoying breakfast tastier than my normal routine gulp of coffee and raspberry jam on brown toast. wall wine rack
I enjoyed a bowl of porridge with cream and honey, so I got a Sarabeth's York Newdd. Then I experimented with favorite Nigella; rye toast with egg've boiled mashed and sprinkle with olive oil and salt and pepper, which is extremely beautiful!
Cardamom and cinnamon buns there, wall wine rack or Korvapuusti, wall wine rack are found in every cafe in Helsinki, with the best to be found at Cafe Strindberg on Pohjoisesplanadi, and perfect with Latte or two.
But, thanks to heaven for the Internet, I have found a great formula that fynsen homeland, by the author Tessa Kiros- lovely Falling Cloudberries ryseitlyfr: A World of Family wall wine rack Recipes I've ordered online.
The following wall wine rack recipe produces about 34 bun, but remember assigned dwywawr and a half for preparing these wonderful buns. Do not groan; they're worth it, believe wall wine rack me!
1 tablespoon of sugar for spreading
Pour the milk and sugar in a bowl and add the yeast; let the mixture for ten minutes. Thereafter, add the beaten egg, butter soft, small cardamom seeds and salt to the bowl and mix it all. Gently, wall wine rack add the flour to the mixture, stirring with a wooden spoon until so thick that they will have to use your hands, before placing it on a table. Will start its dylino- very sticky at first, but after five minutes, it will have meddalu'n nice. Place the dough back in the bowl, and cover with a clean cloth, and towel as well. Leave in a warm place for a period of ddwywawr, wall wine rack or when you see that the dough doubled in size.
Place the dough on a surface and divide into four pieces blawdog equal. Cover with a cloth three pieces in case they dry. Using a rolling pin, roll the toesyn wall wine rack first rectangle, about 30 x 25cm in length and 2-3mm thick. wall wine rack Spread butter over the quarter, and sprinkle of sugar worth 3 teaspoons cinnamon, covering the whole surface. Roll all your hands carefully in the form "sausage" long. Place the sausage aside, and do the same with the other three pieces until you have a four long sausage.
Line a baking paper with two tin cooking, and start breaking the dough into a sausage-shape "v" real thick, will be upside down every other. Make sure that the point "v" about 2cm in length while the base is 5cm long. This should produce 8 or 9 per donut "sausage".
Place the pastries on baking tins seated on ensuring that the thick part (5 cm long) at the bottom, and plenty of space between each one. Press the "point" 2cm long into the donut with your fingers until it comes hard layers of butter cinnamon wall wine rack is very obvious.
Let them rise for half an hour, and in the meantime turn the oven at a temperature of 180c front degree. Bake the pastries for twenty minutes until they develop a golden color, and make sure their bases are also golden before removing from the oven.
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