Lingonberry Dumplings
Anna Lindström - 25 min
- 1 hour 20 minutes
Bread with fresh lingonberries and nutmeg.
This is a recipe from one of our readers and was not created or tested by KronJäst.
3.04/5
346 VotesHere's how:
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1
Oven temperature: 175–200 °C.
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2
Mix all the ingredients into a smooth dough. Knead! Let it rise for 20 minutes.
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3
Roll out into long strips and cut into pieces. Place in the oven—preferably on the lower rack—and let rise with the oven door slightly open for about 5 minutes.
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4
Close the oven door and bake for about 25–30 minutes, until the buns are nicely browned and sound hollow when you tap the crust. Brush them with syrup dissolved in water while they’re still warm.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 50 g (1 packet) KronJäst for Bread, fresh
- 1,000 g (10 dl) milk
- 100 g (1 dl) butter
- 65 g (0.75 dl) syrup
- 30 g (2 tsp) baking powder
- 2 g (1 krm) salt
- 2 g (2 krm) bread spices
- 1 pinch of cilantro
- 1 pinch of nutmeg
- 45 g (3 tbsp) quark
- 42 g (3 tbsp) cooking oil
- 150 g (1.5 dl) raw lingonberries, mashed
- 420 g (about 7 dl) all-purpose flour
- 1,200 g (about 20 dl) rye flour
The recipe comes from
kronjast.se
