Wednesday, August 05, 2015

Quick raisin buns - Hastbullar med russin

Hastbullar med russin

If you want to bake something good in almost no time at all, this is the recipe for you. The buns are best fresh from the oven, as always, but you can very well re-heat them.

16 buns

Good 1 ¾ cups flour
4 tsps baking powder
¼ tsp salt
good 1/3 cup sugar
2½ oz butter or margarine
good 1/3 cup raisins
good 1/3 cup soured cream
3 tbsps milk

For brushing:
1 to 2 tbsps melted butter or
or beaten egg

Mix flour, baking powder, salt and sugar in a bowl. Cut the fat in pieces and finely divide it in the flour mixture with a fork. Blend in raisins and soured cream and stir in the milk. Work the dough together – if it’s too sticky, you can add some more flour.

Flatten or roll out the dough with a floured rolling pin to a flat cake, approx ½ inch thick. Measure out rounds, diameter approx 2 inches, with a cutter or a glass. Collect the remaining dough, roll it out again and measure out more rounds. Put them on a greased baking plate (or use baking paper). Put them on plates as well and brush the buns with fat or beaten egg. Bake in the middle of the oven at 225C/gasmark 7 for about 10 minutes or until nicely coloured. Serve freshly baked.

If you use fat straight from the fridge in the buns, they get much lighter and airier. Don’t work the dough too much or the buns will sink together and become tough and disagreeable …




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