Siden jeg lavede min cupcakes med frysetørret jordbær, har jeg gået funderet over hvad jeg mere kunne bruge fryse tørret bær til. Jeg synes, det er en god måde at maximere bær smagen i bagværk uden at gør dejen for vådt. Så jeg har eksperimenteret lidt her til morgen og bagte disse lækker pink hindebær snegle.
ENGLISH :
Since I made cupcakes with freeze dreid strawberries, I have been thinking about what else to make with freeze dreid berries. I think that freeze dreid berries are a great way to maximize the berry taste in bakings without making the dough to wet. So this morning I have been experimenting a bit and baked these gorgeous pink raspberry roll buns.
Dejen/ The dough
475 gr mel / 475 gr flour
2 spsk sukker / 2 tbsp sugar
80 gr smør, smeltet / 80 gr butter melted
2½ tsk bagepulver / 2½ tsp baking powder
en knisp salt / pinch of salt
2 æg / 2 egg s
250 gr - 280 gr yoghurt / 250 gr - 280 gr yoghurt
20 gr frystørret hindbeær pulver / 20 gr freeze dried raspberry powder
list ekstra smeltet smør til pensling/ extra melted butter for brushing.
Fyldet/ The filling
40 gr fryse tørret hindebær ( se tip ) / 40 gr freeze dried raspberries ( see tip )
55 gr brun farin / 55 gr brown sugar
1 spsk sukker / 1 tbsp sugar
2 spsk smeltet smør / 2 tbsp melted butter
Tip /TIP :
I fyldet kan man bruge hindebær marmelade istedet for fryse tørret hindebær. Hvis man gør det skal man bruge minder sukker og farin.
In the filling you can use raspaberry jam, insted of freeze dried raspberries. if you do so, then you have to use less sugar and less brown sugar.
Glasur/ The glaze
200 gr sigtet flormelis/ 200 gr sifted confectioners sugar
½ tsk vaniljesukker / 1 tsp vanila sugar
1 spsk kogende vand / 1 tbsp boiling water.
lidt lyserød frugt farve / little pink food colour
1. For at lave dejen bland mel, bagepulver, hindebærpulver, sukker og salt sammen. Stil til side. Pisk let ægge,yoghurt og smeltet smør sammen. Bland det våde og tørre sammen og lave en blød dej. Æltes let på et melet bord.
1. To make the dough mix flour, sugar, baking powder, raspberry powder and salt together. Whip eggs with yoghurt and the melted butter. Add this mixture into the flour mixture and make a soft dough. Knead the dough on a floured surface.
3. Rul dejen ud til ca 30 X 25 cm firkant. Gør fyldet klar, ved at bland sukker, farin, tørret hindebær og smør sammen.
4. Smør fyldet på den udrullede dej, Rul dejen stram sammen som en roulade. Skær til 12 snegle.
3. To make the filling by mix the dreid raspberries with sugar, brown sugar and the melted butter.
4. Apply the filling on the rolled out dough. Now roll together the dough from one end to the other, like a roulade. Cut in to 12 pieces.
6. Pensel med list smeltet smør.
7. Bages i ca 25- 30 minutter i 180 gr forvarmet ovn. Til de gyldne.
5. Put the roll buns on a baking sheet lines with baking papper or a little suqaire buttered baking dish. I used large muffin cases.
6. Brush them with some melted butter.
7. Bake them 25-30 minuts or so in 180 degree Celcius preheated oven, until they are golden in colour.
8. Mix all the ingredients for th glaze well. And pour it over the buns.
Værsågod og have en god søndag
Enjoy anf have a wonderful Sunday.
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