Jólabakstur

Day 1

Dough

Mix together water and yeast. Let sit for at least 5 minutes. Add flour, salt, sugar, egg and butter. Mix for 4 min on slow speed then 8-10 min fast or until you get smooth dough.

Shape the dough into large ball and place it into a bowl or small tray(that will fit into the cooler) with parchment paper under it. Cover with foil and let sit on the counter for 30 min, then move to cooler overnight.

Remance

Break marzipan into small pieces (you can use cheese grater as well, it will help marzipan blend better with everything). Using electric stand mixer with beater attachment mix together marcipan and sugar, then begin slowly adding butter. Next add the cinnamon and mix until smooth and fine texture. Cover with plastic film over to keep it from drying. Leave in a warm place overnight.

Day 2

Remove dough from the cooler. Using rolling pin, roll the dought to 1,8-2 mm thick. The dough should be 50 cm wide on the table after you roll it out. Spread the soft remonce evenly. Roll the dough keeping it nice and tight. Cut into 12 even pieces. That should give you around 160g sized buns. Prepare two baking trays with parchment paper. Before placing buns on oven tray tuck the end under before you put them down. Gently push them down on the tray. Put plastic film over the buns and allow them to rise at room temperature for about 2 hours. To check if the buns are ready, gently press your finger on the dough and if it springs back slowly it is ready to bake.

NOTE

In cold and dry climate it is good to use oven to help you with getting best results. Simply heat up your oven to 35-40°C. When temperature is reached turn oven off and put the buns in and let them rise for about 1,5 hours. After 1,5 hour remove buns from the oven and start heating it up to baking temperature.

BAKE ME

Preheat your oven to 210°C (fan on).

Prepare egg wash, in a bowl mix together 2 small eggs and 2 tablespoons of milk (you can substitute milk with heavy cream). Brush each bun evenly with egg was. Finally using a sieve, dust each bun with icing sugar. Two good shakes should be enough.

Bake them for 10-11 minutes.For best results bake one tray at the time. Watch then while you baking as not every oven is the same.

To check if bun is ready lift it with knife to take a peak under if it's golden brown it is ready.

And now enjoy.

CHRISTMAS BAKING

Organic for Christmas baking.

2 for 1 organic wheat in December or ISK 300 for 2 kg

WHITE CHOCOLATE & PISTACHIO NUTS WITH DRIED RASPBERRIES

155 g butter (at room temperature)

130 g organic sugar

95 g brown sugar

1 pc organic egg

1 tsk vanilludropar

225 g organic Tipo 00 flour

½ msk salt

1 teaspoon baking soda

½ tsp baking powder

70 g white chocolate (chopped)

15 g dried raspberries

100 g Pistachios (chopped)

Preheat the oven to 175°C, put butter, sugar and brown sugar in a mixer and mix until light yellow in color. Add egg and vanilla drops and mix on low. Then add the rest of the ingredients and stir together. (Sometimes it's better to use your hands). Form approx. 50 g balls from the dough and arrange them on a baking sheet with baking paper underneath. Bake cakes for 10-12 minutes or until ends are golden brown.

SALTED PEANUTS & CARAMEL CHOCOLATE 155 g butter (at room temperature) 75 g organic sugar 150 g brown sugar 1 pc organic egg 1 tsp vanilla drops 225 g organic Tipo 00 flour 1 tsp baking soda ½ tsp baking powder 100 g Chocolate w/caramel (chopped) 100 g walnuts (chopped) Salt flakes for sprinkling over cakes at the end.

Preheat the oven to 175°C, put butter, sugar and brown sugar in a mixer and mix until light yellow in color. Add egg and vanilla drops and mix on low. Then add the rest of the ingredients and stir together. (Sometimes it's better to use your hands). Shape approx. 50 g balls from the dough and arrange them on a baking sheet with baking paper underneath. Bake cakes for 10-12 minutes or until ends are golden brown. Take out and sprinkle some salt flakes over the cakes.

ORANGE & CARDMOND WITH CHOCOLATE 120 g butter (at room temperature) 120 g organic sugar 100 g brown sugar 1 organic egg 1 tsp vanilla drops ½ tsp salt ½ tsp baking soda ½ tsp baking powder

½ tsp cardamom powder 210 g Organic Tipo 00 flour Peel of one orange (grated) 1 tbsp orange juice (squeezed orange) 190 g dark chocolate (chopped)

Preheat the oven to 175°C, put butter, sugar and brown sugar in a mixer and mix until light yellow in color. Add egg and vanilla drops and mix on low. Add the orange peel and orange juice and blend for a few seconds. Then add the rest of the ingredients and mix well. (Sometimes it's better to use your hands). Shape approx. 50 g balls from the dough and arrange them on a baking sheet with baking paper underneath. Bake the cakes for 10-12 minutes or until the ends are golden brown. It's good to sprinkle some salt flakes over them when they're done baking, but it's not necessary.