1 hour and 45 minutes
500 g wheat flour
50 g Agrain® 01 Maskmel Pilsner
2 tbsp sugar
2 tsp cardamom
1 teaspoon salt
100g cold butter
3 dl lukewarm water
Start by mixing together wheat flour, mask flour, sugar, cardamom and salt. Then crumble the cold butter in and knead it around in the flour mixture until it has a gritty consistency.
Dissolve the yeast in the lukewarm water and gradually pour the water into the flour mixture while kneading it together either by hand or on a mixer. The dough should be kneaded until it is still a little moist and is glossy and supple. If the dough is too wet add a little more wheat flour.
Divide the dough into 12 buns of the same size and place them in a baking pan covered with baking paper. Place the buns tightly (about 1 cm away) so that they can raise together and have a square shape.
The buns should rise under a tea towel in the pan, preferably in a warm place for about 1 hour.
Turn the oven on 225 degrees hot air.
Once the buns are raised and grown together, they are baked for about 15 minutes until golden. When they are finished, they are cooled on a rack.
Enjoy the buns warm as they are, or cut them over and grate them for another few minutes in the oven at 200 degrees to the golden and crisp.
Serve them with plenty of butter. Welcome!