Many readers of Iltalehti fondly remember Olga Temonen’s bun recipes and the homely atmosphere of her food program.
Olga Temonen in her home kitchen in 2020. Pete Anikari
– I often watched Olga’s program at home and marveled at the wonderful life Olga leads and how busy she and the children are. I myself became interested in Olga’s recipes and spelled wheat. I secretly dreamed that someday I would have a life like that! Well, that didn’t happen, but through the program at Olga’s house, I was always able to live like that for a while, to write Tillvii– nickname for Iltalehti’s question about readers’ memories Olga from Temos.
Many had also followed Temonen’s food and baking tips. In 2015 appeared Olga’s bun book (January 2015), which is a variety of delicacies made from bun dough.
– I borrowed Olga’s bun book from the library. When I read it, Olga said that when making by hand, you have to knead the dough for 10 min. I had made a bun countless times, but I thought I’d give it a try. The buns no longer “fell” on one side in the oven, but rose up nicely and the bun tasted good. So Olga taught me how to bake. I am grateful for a good book and instructions. And yes, I bought the book for myself and for the pleasure of others, and it is now and always found in the kitchen. Big thanks to Olga, writes the name tag Bun baking lesson.
– At the I love me beauty and health fair, Olga baked ear buds. I got to taste those mouth-watering baked goods, the taste is still on my tongue. Beautiful smiling Olga, thank you for everything, remembers the nickname Susu.
Here is Olga Temonen’s everyday bun dough, which you can use to bake delicious buns even on the weekend. Its specialty is Indian sugar.
In 2015, reporter Markku Haapio baked pitko and buns from everyday bun dough. Roni Lehti
Olga’s everyday bun dough
5 dl of water
1 piece (50 g) fresh yeast
2 dl Indian sugar or 2 dl honey
1 teaspoon of salt
1 tablespoon cardamom
150 g soft butter or 1 dl cooking oil
14 dl light spelled flour
1. Mix lukewarm water, yeast, brown sugar, salt and cardamom in a large bowl.
2. Add flour a little at a time and beat the dough until stiff. When the dough becomes too stiff to beat, continue kneading by hand.
3. Knead soft butter or cooking oil and the rest of the flour into the dough. Knead the dough carefully until it is elastic and pulls away from the sides of the bowl.
4. Allow the dough to double in size in a warm place under a cloth.
5. Make buns of the desired shape from the dough and bake in the oven at 200 degrees (or 175 degrees with fan) for about 12 minutes or when the buns are beautifully golden brown.
Recipe: Olga’s bun book (January 2015)