Breakfast buns

Prep:

30+20m

Cook:

10-12m

Total:

1h:10m

Serves:

Makes 20

Temp:

225° c  -  437° f

You will need:

½ l water or milk

50 g dried yeast

5 dl oatmeal

½ tsb salt

½ dl syrup

n.7 dl flour ( i used wholegrain)

50 g melted butter

sesame seeds, sunflower seeds etc.

2 tea towel 2 baking tray lined with greaseproof paper 1 bowl 1 brush

Put the dried yeast in the bowl with the liquid which should be 35-40 degrees celsius. Add the oatmeals and stir. Cover the bowl completely with a tea towel/plastic bag and let it rise for 20 min in a warm place.

When the dough is bubbling, you can add the remaining ingredients and knead for about 1 minute until the dough gets a soft texture. It´s going to be a little sticky, don´t add flour.

Bake the dough straight away into buns and then cover the buns and let them rise for 10-20 min.
After 20 minutes have passed, or when the buns have doubled in size we need to prepare them before baking.

Using a brush, generously coat each of the buns with the egg wash/water or milk. Then sprinkle over the sesame seeds/sunflower seeds etc.

Place the baking tray in the centre of the oven and bake the buns for 10-12 minutes.

Enjoy!

Rhubarb and oatmeal cake

Baking is something I enjoy

I´m glad to share this recepie of a great tasting cake.

Ingredients:

the cake
4 egg
2 ½ dl sugar
75g of melted butter
1 lemon, juice of it
½ dl water
4 dl wheat flour
2 tsp vanilla sugar
1½ tsp baking powder
7-8 dl bits of rhubarb

tosca ( oatmeal on the top)
5 dl oatmeal
150 g melted butter
1½ dl sugar
1 tbs wheat flour
2 tsp cinnamon



Whip the eggs and sugar into foam. Add the melted butter and lemon juice which is diluted with water. Next add the flour and baking powder and make it an even mixture. Pour the mixture into a greased cake-tin. Add the rhubarbs on the top and some sugar. Put the cake in the oven for 25 min, 175 degrees C.

In the mean time mix the ingredients for the top. Add the oatmeal and sugar into the melted butter, add also the remaining ingredients and stir well.

Take the cake out of the oven and spread the tosca on top and continue the baking in 200 degrees C for another 15-20 min.

Serve with vanilla custard or ice cream.