The lingonberry season is now at its best.
The lingonberry harvest lasts from the beginning of September to the middle of October. So now is the perfect time to go to the berry forest and collect a bucket full of lingonberries.
Lingonberry thrives especially in light and dry forests. Choose only properly ripe berries for the bucket. It’s worth checking the underside of the berry, it might still be white at the beginning of the harvest season. In ripe lingonberries, the color is deep red throughout.
Lingonberry is versatile for baking, but it goes particularly well with traditional bun dough. Easy lingonberry buns are baked in bun dough. At the end, the buns get a sugar coating, which breaks down the sour taste of the lingonberries and makes the flavor combination irresistible.
2.5 dl of milk
25 g of yeast
1 dl sugar
1 teaspoon cardamom
3/4 teaspoon salt
approx. 7 dl wheat flour
100 g of butter or baking margarine
400 g of lingonberries
1 dl sugar
3 tablespoons of potato flour
sugar and water in equal proportions
2 tablespoons of water
2.5 dl powdered sugar
3 teaspoons of vanilla sugar
1 tablespoon of soft butter or margarine
1. Heat the milk to hand-warm. Dissolve the yeast in the milk by stirring with a wooden fork.
2. Add sugar, cardamom, salt and egg.
3. Mix some of the flour into the dough and then add the soft fat.
4. Add the rest of the flour by hand, starting the dough so that the dough becomes elastic and comes off the sides of the bowl.
5. Let the dough rise under a cloth in a draft-free place for half an hour.
6. Divide the dough into 20 parts and roll into a ball.
7. Place the buns on two trays and rise under a cloth in a draft-free place.
8. Mix sugar and potato flour into the berries.
9. With the bottom of a drinking glass dipped in flour, press holes into the bottle and add the lingonberry filling to the holes.
10. Bake the buns at 225 degrees for 10-12 minutes.
11. Grease the edges of the buns with sugar water.
12. When the buns have cooled, prepare the frosting by mixing the ingredients together into a firm but still runny mixture. If necessary, add powdered sugar if the mixture is too loose.
13. Pour the glaze over the buns.