So I did some baking. Rimbo buns and Chocolate Amaretto muffins (well, we didn't have any Amaretto at home so I substituted it with vanilla). It all smells great, but we haven't tried it - yet.The buns are really nice however, not too sweet, pretty fluffy and quite easy to make:
Rimbo buns, about 30 pieces
20-25 g yeast
2 deciliter cold milk
200 g room tempered butter
1 tbsp sugar
about 6 deciliter flour
Filling:
75 g butter
1½ tbsp sugar
1½ tsp vanilla sugar
1 beaten egg
Dissolve the yeast in some of the milk. Add the rest of the milk as well as the other ingredients. Mix well and work it for a bit to get a nice dough. Carefully roll it out to a square about 40x48 cm. Cut it in 8x8 cm squares. Blend the ingredients to the filling and put some on the middle of each square. Pinch the corners of the squares together and place the buns in paper forms on a baking sheet and let them rise under a tea towel for about 2 hours at room temperature. Brush the buns with a beaten egg and bake for 5-10 minutes at 250 C in the middle of the oven. Enjoy!
Annette: as you can see, the baking grids you gave me come to good use here in Sweden as well. They are just awesome! Thank you so much.
4 comments:
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Härligt att du bakar bullar från min hemort! (Martin har vid ett tillfälle, trots sitt ointresse för fikabröd, satt i sig 5-6 Rimbobullar på raken hemma hos min farmor.:-))
Ha det bra och lycka till!
/ Åsa
Än så länge inga tecken på att kiwin är på väg, men man vet ju aldrig. :-) Matts skulle nog kunna äta en hel sats med rimbobullar om han bara fick. De är ju som sagt inte så jättesöta, så jag kan förstå att till och med Martin gillar dem.
Hoppas allt är bra med er. Vi funderar på en liten Sverigeturné till sommaren och om allt går bra kommer vi förbi Knivsta en sväng. Vi vill ju spana in huset! :-)
Oh, they look to die for - send me some - I am gettinghungry just looking at them!!!
Antonia, when you guys come to Sweden I promise to have something like this waiting for you. :-)
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