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| Festive Jule Kaga |
"My family makes this recipe at Christmas. Grandma likes to add peel and cherries and all manner of strange matters. My mother makes it the conventional manner, with currants. I in my view think it handiest tastes precise at Christmas time."
Ingredients :
- half cup butter
- 1 1/four cups milk
- half cup white sugar
- 1 teaspoon salt
- 2 cups all-reason flour
- half of teaspoon floor cardamom
- 1 tablespoon rapid-rising yeast
- 1 egg
- 2 half cups all-motive flour
- 1 cup currants
Instructions :
| Prep : 35M | Cook : 16M | Ready in : 1H5M |
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- Melt the butter in a small saucepan over medium heat. Stir within the milk, sugar and salt. Remove from the heat and set apart.
- In a large bowl, stir together 2 cups of flour, cardamom and yeast. Pour within the milk aggregate and the egg and stir quickly with a timber spoon till the dough is elastic, about three mins. Gradually mix inside the last flour until the dough is company enough to knead on a lightly floured surface. If you have a stand mixer with a bread hook attachment, you may use that instead. Knead or blend dough till small gasoline bubbles shape and dough is smooth, approximately 10 mins. Work within the currants on the very give up so they don't emerge as pulverized. Place dough in a greased bowl, turning to coat, and cowl the bowl with a towel. Set apart to upward thrust till doubled in length, approximately 1 hour.
- When the dough has risen, punch down and divide into about sixteen pieces. Fold into rounded buns and place them on a baking sheet or in a baking dish. Let upward thrust once more till almost doubled in length, or until your finger leaves a dent that doesn't spring back while you poke the bread.
- Preheat the oven to 350 ranges F (175 degrees C). When the oven is warm, bake the rolls for 30 minutes, or until golden brown on the tops.
Notes :
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