If you are looking for a new bun idea, bake this shockingly delicious nap.
Small buns are flushed from the cake buns. Mari Moilanen
– Throwing the best with my bunny. Absolutely unimaginably delicious, even though the appearance is a bit funny, so I Mari Moilanen describes the most freshly baked Something tasty in their blog.
According to his own invoices, Moilanen has come up with a new way of making a new way of making a bunny every year. But now came a full hit.
-The Monkeybread Calculator is the best with the bunny I’ve ever eaten. And it’s a lot to say because many of what I do have been illegally good, says Moilanen.
In order to believe this, Moilanen can say other than, “Do and countries, so you understand.”
Monkeybead with a bunny
1 big bun cake:
3 dl of milk
1/2 pc of yeast
3/4 dl of coconut sugar
1 egg
1 teaspoon of ground vanilla bar, vanilla extract or one vanilla bar seeds
1/2 tbsp cardamom
1/2 teaspoon of salt
9 dl spelled wheat flour
75 g butter
In addition:
100 g butter melted
150 g of almond mass
Sugar mixture:
2 dl brown sugar
1 teaspoon of cardamom
2 teaspoons of genuine vanilla as a powder
Icing:
1 1/4 dl powdered sugar
1 tbsp of milk
Serving:
2 dl whiskey cream
2 tablespoons of powdered sugar
1 teaspoon of genuine vania as a powder
1. Dissolve the yeast in milk. Add salt, sugar, cardamom, egg, vanilla and egg.
2. Add the flour gradually and whisking vigorously. When the dough thickens, the base of the bun dough is by hand. Finally, add the softened butter at room temperature. Allow the dough to double in a warm place, for about an hour.
3. Bake the dough on a floured surface with half a chicken -sized little buns. The dough will become about 40-50, depending on the size of the bulls.
4. Mix the vanilla and cardamom with sugar. Grate the almond mass. Melt the butter and pour it into a flat container. In another flat container, mix sugar and cinnamon. Lubricate the traditional dry cake pan with butter.
5. Dip each round bun first into molten butter and then into the sugar mixture. Fill a layer in the cake pan with these balls. Add the grated almond mass and continue alternating the layers until the pan is almost filled. Note. The cake is still raised and it also rises in the oven. So leave a quarter of empty space in the pan.
6. Bake the cake in a 200 degree oven for about 40-50 minutes until brown and ripe. Allow to cool for a couple of minutes and then pour the cake immediately from the pan to prevent it from sticking.
7. Drain the frosting mixed with milk and powdered sugar on a slightly cooled cake. Whisk the cream, season and take it with the cake.
8. Enjoy the cake a little warm still easy to come from the cake, dipping the buns, so it’s the best.