Recipes
Swedish Sockerkaka
A soft baked cake – always popular with both young and old....
Read the whole articleIngredients
- 5 dl milk
- 100 g butter or margarine
- 50 g yeast or 17 g dry yeast
- 600 g (about 10 dl) Finax Glutenfri Mjölmix
- 2 tbsp Finax Psyllium
- 1-1½ dl sugar
- ½ tsp salt
- 1 egg
Filling:
- 2 dl vanilla cream
Parisians
Sugar buns with a deliciously creamy vanilla filing – a sure hit with sweets lovers! Yields about 20 buns.
This is how you do:
- Melt the butter and add in the milk.
- Dissolve the yeast in the luke warm butter/milk (37º C) and add Finax Psyllium. Leave to cool for 10 minutes.
- Mix in all remaining ingredients using a machine with hooks for about 5 minutes (leave about ½ dl flour for working the dough).
- Let the dough rise under cover for 10 minutes.
- Spread flour across your table top and work the dough into a big flat square (2 cm thick) and cut it into about 20 smaller squares.
- Place a portion of vanilla creme on each square and fold in the corners at the top while pinching the dough together to seal carefully. Place the buns on baking paper on a baking tray with the dough seal facing down.
- Leave to rise under a cloth for about 45 minutes.
- Bake in the middle of the oven at 250º C for 8-10 minutes.
- Brush melted butter on the top of the buns and drizzle with sugar granules.
