Bolle med rosin Norwegian

Bolle med rosin 

125 g Dairy Butter

 5 DL whole Milk 3.5% fat 

1  egg, room temperature 

50 g fresh yeast (1 pk) 

150 g sugar 

1 kg wheat flour (approx.)

 1 teaspoon cardamom 

1 teaspoon salt 

200 g raisins 

For brushing 1 egg 

Here's how to do it 

1 Put all the ingredients except butter in a kneading bowl, and knead for 15 minutes. Then add butter in cubes, and knead for another 15 minutes. 

Tips Procedure without a food processor:

 Melt butter in a saucepan and add milk, let the mixture warm to the touch, approx. 37 ° C. Crumble yeast in a baking dish, pour over some of the liquid and stir so that the yeast dissolves. Knead in the other ingredients, but do not take in all the flour at once. Knead in a little and a little of the flour until you get a smooth and pliable dough. 

2 Let the ball dough rise in a warm place to double size, approx. 40 minutes. 

3 Sprinkle some flour on the baking table. Knead the dough lightly when it has risen. 

Roll the dough into a sausage. 

Divide it into evenly sized pieces, roll them into smooth and fine bowls. 

Place the bowls on a baking tray covered with parchment paper. 

4 Raise the bowls under plastic or a clean kitchen towel. 

Let them rise to double size. 

5 Turn on the oven at 225 ° C. Brush with beaten egg. Bake the bowls in the middle of the oven for 10-12 minutes.

 Cool on a rack.