YOU ASKED AND OUR BAKER JOANNA DELIVERS. HERE IS OUR "MAKE IT AT HOME"
HOPE YOU ENJOY!
Ingredients
00 flour 750g
Salt 10g
Sugar 112g
Butter, room tem. 112 g
Fresh yeast 25g (substitute 1 tablespoon (8g) instant yeast)
Water, room temp. 315g
1 egg
Remonce
Sugar 200g
Butter 200g
Marcipan Odense 200g
Cinnamon 10-15 g
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.
Remonce
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.
JÓLABAKSTUR
Lífrænt í jólabaksturinn.
2 fyrir 1 af lífrænu hveiti í desember eða 300kr fyrir 2kg
HVÍTT SÚKKULAÐI & PISTASÍUHNETUR MEÐ ÞURRKUÐUM HINDBERJUM
155 g smjör (við stofuhita)
130 g lífrænn sykur
95 g púðursykur
1 stk lífrænt egg
1 tsk vanilludropar
225 g lífrænt Tipo 00 hveiti
½ msk salt
1 tsk matarsódi
½ tsk lyftiduft
70 g hvítt súkkulaði (saxað)
15 g þurrkuð hindber
100 g Pistasíuhnetur (saxaðar)
SALTHNETUR & KARAMELLUSÚKKULAÐI
155 g smjör (við stofuhita)
75 g lífrænn sykur
150 g púðursykur
1 stk lífrænt egg
1 tsk vanilludropar
225 g lífrænt Tipo 00 hveiti
1 tsk matarsódi
½ tsk lyftiduft
100 g Súkkulaði m/karamellu (saxað)
100 g salhnetur (saxaðar)
Saltflögur til að strá yfir kökur í lokinn.
APPELSÍNU & KARDIMOMMUR MEÐ SÚKKULAÐI
120 g smjör (við stofuhita)
120 g lífrænn sykur
100 g púðursykur
1 stk lífrænt egg
1 tsk vanilludropar
½ tsk salt
½ tsk matarsódi
½ tsk lyftiduft
½ tsk kardimommuduft
210 g Lífrænt Tipo 00 hveiti
Börkur af einni appelsínu (raspaður)
1 msk appelsínusafi (kreist appelsína)
190 g dökkt súkkulaði (saxað)
AUSTURSTRÆTI 17 |
101 RVK