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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 10 |
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This recipe comes from the 1973 cookbook, Scandinavian Cooking. Preparation time does not include time needed for the dough to rise twice. Ingredients:
2 (1/4 ounce) packages dry yeast |
1 cup light cream |
1 cup margarine (or butter) |
1/4 cup granulated sugar |
1/4 cup ground almonds |
1 teaspoon ground cardamom |
3 1/4 cups all-purpose flour |
2 large eggs |
Directions:
1. In a large mixing bowl, blend yeast & 1/2 cup of the cream.
2. In a small over low heat, melt the margarine, then add remaining 1/2 cup of cream & heat mixture just until LUKEWARM.
3. Add the warm mixture to the yeast mixture, then stir in sugar, ground almonds, cardamom, half of the flour & just 1 egg.
4. Add remaining flour gradually, stirring constantly.
5. After flour is incorporated, knead dough until smooth.
6. Sprinkle a little flour on top, then cover with a cloth & allow dough to rise until double in size.
7. Grease one or two large baking sheets.
8. Turn dough onto a lightly-fooured surface, then knead until smooth again.
9. Divide dough into 10 equal pieces and shape into round, smooth buns without cracks.
10. Place buns on the prepared baking sheet, & let rise until doubled.
11. Preheat oven to 400 degrees F.
12. Beat the 2nd egg then carefully brush each bun with beaten egg & bake for 10 minutes, until golden brown.
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