Norwegian Skolebrod
1 (.25 Ounce) Package Active Dry Yeast
1 1/2 Cups Warm Milk
4 Cups Whole Wheat Flour
1/2 Cup Sugar
2 Teaspoons Ground Cardamom
1 Egg, Beaten
3 Egg Yolks
1/4 Cup Sugar
2 1/2 Tablespoons Cornstarch
1 Cup Milk
1 Drop Vanilla Extract
3 Tablespoons Unsalted Butter
Directions
1. In A Large Bowl, Dissolve Yeast In Warm Milk. Add Melted
Butter, 2 Cups Whole Wheat Flour, 1/2 Cup Sugar And Cardamom. Stir In The
Remaining Flour, 1/2 Cup At A Time, Beating Well After Each Addition. When The
Dough Has Pulled Together, Turn It Out Onto A Lightly Floured Surface And Knead
Until Shiny And Pliable. Lightly Oil A Large Bowl, Place The Dough In The Bowl
And Turn To Coat With Oil. Cover With A Damp Cloth And Let Rise In A Warm Place
Until Doubled In Volume, About 1 Hour.
2. Divide The Dough Into Twenty Four Equal Pieces And Form
Into Rounds. Place The Rounds On To Lightly Greased Baking Sheets. Cover The
Rolls With A Damp Cloth And Let Rise Until Doubled In Volume, About 20 Minutes.
Meanwhile, Preheat Oven To 475 Degrees F (245 Degrees C).
3. Brush Risen Rolls With Beaten Egg. Bake In Preheated Oven
For 8 To 10 Minutes Until Nicely Browned With Pale Sides. Cool Completely On
Wire Racks.
4. To Make Pastry Cream: In A Mixing Bowl, Whisk Together
The Egg Yolks, Sugar, And Cornstarch Until Well Combined. Whisk In 2
Tablespoons Of Milk. Place The Remaining Milk And The Vanilla In A Medium
Saucepan. Bring The Milk To A Boil And Whisk It Into The Yolk Mixture.
5. Pour The Mixture Into The Saucepan And Bring It To A Boil
Over Medium Heat, Whisking Constantly. Remove From The Heat And Whisk In The
Butter. Line A Baking Sheet With Plastic Wrap And Spread The Pastry Cream Over
The Plastic To Cool It As Quickly As Possible. Cover With Plastic Wrap And
Refrigerate It Until Cold. Place The Cooled Pastry Cream Into A Pastry Bag And
Fill The Buns With Cream. Enjoy It:)
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