Danish Coffeetea Rolls Boller Food

DANISH COFFEE/TEA ROLLS (BOLLER)

Steps:

• Stir the yeast into the lukewarm milk, make sure the yeast is fully disolved.
• Add egg and salt and stir well.
• Add flour a bit at a time; knead for a good 5 minutes until the dough is smooth and elastic, you may not need all the flour so 'go easy' on the flour towards the end.
• Let rise in bowl for 45 min or until double size.
• Prepare one baking sheet with parchment paper or spray with non-stick cooking spray.
• Turn oven on to 350 F.
• punch dough down again and form into 15 round balls, size is similar to a golf ball - they will double in size.
• Let the rolls rise again for 20-30 min.
• Lightly beat last egg and brush rolls - this makes them nice and shiny.
• Place an ovenproof bowl filled with water in the bottom of your oven.
• Bake the rolls for 20-25 min until golden and firm to the touch.

DANISH ROLLS

Steps:

• Heat oven to 350°F In small bowl, combine cream cheese, sugar and lemon juice; beat until smooth.
• Separate dough into 8 rectangles; firmly press perforations to seal. Spread each rectangle with about 2 tablespoons cream cheese mixture. Roll up each, starting at longest side; firmly pinch edges and ends to seal. Gently stretch each roll to about 10 inches.
• On ungreased large cookie sheet, coil each roll into a spiral with seam on the inside, tucking end under. Make deep indentation in center of each roll; fill with 1/2 teaspoon preserves.
• Bake at 350°F for 20 to 25 minutes or until deep golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.

SCANDINAVIAN CINNAMON COFFEE ROLLS

Steps:

• Soften yeast in warm water.
• Scald milk and set aside to cool.
• Combine flour, salt and sugar in large bowl.
• Cut in margarine with pastry blender.
• Stir in yeast, egg yolks and lukewarm milk. Beat well.
• Chill overnight in refrigerator.
• Divide dough in half. Roll each half to 12x10-inch rectangle.
• Brush with melted margarine.
• Combine 1/4 cup sugar and cinnamon. Sprinkle over dough.
• Starting with 12-inch side, roll jelly-roll fashion.
• Cut into 1-inch slices.
• Place in 24 greased muffin cups.
• Cover; let rise in warm place for 1 hour.
• Bake at 375 degrees for 20 to 25 minutes.
• Combine ingredients for icing. Ice while warm.

FASTELAVNSBOLLER (FASTELAVN BUNS)

Steps:

• Dissolve yeast in the warm milk in a small bowl; allow to stand for a few minutes until it becomes foamy. Whisk together the butter, 2 eggs, salt, 2 teaspoons sugar, and yeast mixture until the sugar has dissolved. Stir in flour to form a smooth dough. Cover with a cloth and allow to rise in a warm place until doubled in bulk, about 30 minutes.
• Meanwhile, whisk together 1 cup of milk with the cornstarch in a small saucepan. Cook over medium heat until very hot and steaming, but not quite simmering. Whisk 2 eggs together with 2 tablespoons sugar in a bowl until well beaten. Slowly whisk in half of the hot milk mixture, adding it about 2 tablespoons at a time until incorporated. Stir the egg mixture into the saucepan of milk, and cook gently until thickens and begins to bubble. Remove from heat and stir in vanilla extract. Set the filling aside to cool.
• Preheat oven to 425 degrees F (220 degrees C), and line 2 baking sheets with parchment paper.
• Punch down the dough, and divide it into two pieces. Roll each piece into a 12x12 inch square, and cut each square into 9 equal pieces about 4 inches on a side. Place about 1 tablespoon of the filling into the center of each piece, and fold a corner across over the filling. Fold the opposite corner across and seal the corners over the filling. Fold the two remaining corners across the filling and seal to make a tidy packet enclosing the filling.
• Place the filled buns, folded sides down, on the prepared baking sheets, and brush each bun with beaten egg. Bake in the preheated oven for 15 minutes, until the buns are golden brown, and let cool.
• Stir together the confectioners' sugar, hot water, and cocoa powder in a bowl, and spread the icing onto each bun. Refrigerate leftover buns.

DANISH MEATBALLS IN CURRY SAUCE (BOLLER I KARRY)

Steps:

• MEATBALLS:.
• Mix the meats with salt, add scallion, pepper, egg and mix again. Add the milk bit by bit along with the flour. Let the meatballs rest for about 30 min in the fridge (I usually skip this step).
• Boil approx 6 cups of water with salt added approx 1 tsp in a large pot.If you have it add a few tops of selleri for added flavour.
• Stir the meatball dough again. Dip a large spoon in the water and take a spoonful of meatball dough and form into a ball. Place the ball in the water. (I usually form all the meatballs first and put on a plate while I wait for the water to boil, no stress and all meatballs can be placed in the water at the same time).
• The meatballs should measure about the same diameter as when you make the OK sign with thumb and pointy finger :) - approx 2 inch.
• Lower heat to a simmer when all meatballs are in the pot. Boil/simmer until the meatballs feels hard when pressed with a finger, approx 8-10 minute.
• Remove from the water.
• Take approx 3 cups of water the meatballs were cooked in, run it through a sieve and reserve for the sauce.
• CURRY SAUCE:.
• Melt the butter at high heat but do not let it brown; add scallion and let them fry for 1 minute
• Reduce heat to medium and add curry and shredded apple. Stir 1 min and add the flour and stir until completely combined. Add tarragon.
• Stir in the water from the meatballs a bit by bit (approx 2 1/2 - 3 cups depending on how thick you want your sauce). You can always use chicken broth if you run out of the water from the meatballs.
• Add salt and pepper to taste if necessary and let the sauce simmer for 5 minute.
• Add the meatballs to the sauce 5 min before serving and let them warm through in the sauce
• Serve with rice,.

NORWEGIAN BOLLER

Steps:

• Mix the warm milk (about 100F), melted butter, sugar and yeast together in a large bowl. Let it stand for 10 mins unntil the yeast is foamy. Add the salt and cardemon. Add the flour 1 cup at a time, stirring to mix after each addition. Stir in the raisins if you are using them. The dough will be pretty sticky at this point.
• Cover and let the dough rise in a warm place for about an hour, or until doubled in size.
• Punch down the dough and turn it out onto a floured surface. Sprinkle top with flour and knead briefly (for just a couple of minutes) Make sure you flour hands a lot to be able to do the next step. Break off pieces of dough about the size of a large golf ball and roll in your hands to make them round and smooth.
• Place the balls of dough onto a greased cookie sheet and cover. Let them rise for about 30-40 minutes.
• Brush the tops with beaten egg white and bake in a preheated 350 F oven for 20 minutes, or until they are golden brown. Cool about 15 minutes before eating and then enjoy with butter, or chese and meat, or just plain!