This bun recipe I got from a former neighbor and it gives large, delicious and airy buns. What is important is that you allow the dough to rise well, both before and after baking. The baking powder also gives a little extra help to give even more airy buns after they come in the oven.
3.5 dl lukewarm milk
70 g melted butter
50 g yeast
1 beaten egg
80 g sugar
1 teaspoon cardamom
1 ts salt
1/2 kg mel
1/4 teaspoon baking powder
Raisins, if you will
Everything is kneaded together and raised for a long time, preferably a couple of hours. Bake out the bowls and place them on trays, lined with baking paper. Let them rise for a long time again, preferably an hour or two more, before frying them at 200 degrees until golden and fine (approx. 10 - 12 minutes).
My mother learned to bake buns with both hands at the same time, when she went to housewife school. It still impresses me to see her in action. I never got around to it, so I eventually developed my own technique. I do not roll them on the bench, but take a suitable lump in my hand and turn them around themselves, so they are completely smooth on the upper side. The joint after the turn, I put down on the baking tray, so it does not become visible. It's a very quick way to do it, and the result looks great every time.
I brush the bowls after I take them out of the oven. Then I give them a coat with a mixture of beaten egg and milk. This gives a nice and shiny surface.
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