Recipe by tornadoes three
Warm and gooey. These are a Scandinavian bun that was adapted from a website. They are recommended with a tall glass of milk for dipping!
- 1 (1/4 ounce) package yeast
- 2 cups milk, scalded and cooled to lukewarm
- 1⁄2 cup sugar
- 1⁄2 cup butter
- 2 tablespoons soft butter
- 6 -8 cups flour
- 1 teaspoon crushed cardamom seed (optional)
Directions See How It's Made
- Proof the yeast in 1/2 cup of the lukewarm milk, with 1 teaspoon of the sugar.
- When you have a yeast sponge, add the rest of the milk, sugar, and soft butter. Stir in the flour, cup by cup, until you have a dough that you can knead. Work until smooth and shiny, then place in a large buttered bowl, cover with a towel and put in a warm place for about 1 hour or until doubled in bulk.
- Take the dough out onto a lightly floured work surface, knead for a few minutes and roll into ropes, about 2" thick. Break off pieces, about the size of an egg, and shape into little round buns.
- Place these on buttered baking sheets, cover with a towel and let rise until doubled in bulk, about 45 minutes.
- Bake in the oven until they are pale gold, about 15 to 20 minutes.
- Cool on a rack.
- After they have cooled, use a big fork to slice the top half off each bun. Place both tops and bottoms on a baking sheet; they can be rather close together.
- Bake in a 400 degrees oven until light brown, about 10 to 15 minutes. Turn off the heat and let them get crisp.
- Let cool completely before eating.
- These will keep crisp and fresh for a long time. If they do get soggy, put them back in a low oven and let them crisp again.