Lazybones Buns Luilakbollen Food

LAZYBONES BUNS (DUTCH)

Steps:

• Preheat oven to 440°F.
• Dissolve the yeast in the lukewarm milk.
• Pour the flour and salt into a bowl, make an indent in the top and pour in the milk/yeast mixture.
• Add melted butter (cooled down but still liquid).
• From the center, mix the butter in the flour, till the dough is nice and smooth.
• Set aside for 15 minutes to let it rise.
• Mix the currants, raisins, and cinnamon in with the dough, and make the dough into ten balls.
• Put the balls on a greased cookie sheet, press them down a bit and with a pair of scissors cut make four equally-spaced cuts along one side. Allow the buns to rise for another 15 minutes.
• Brush lightly beaten egg on the tops and bake the buns in a preheated oven at 440ºF for about 15 minutes until they are golden brown and done. Serve warm with molasses.

LAZYBONES BUNS (LUILAKBOLLEN)

Steps:

• Put the sugar, butter and milk in a small saucepan and heat very gently for a few seconds until just warm. Take care that the milk doesn't get too hot or the yeast won't work.
• Pour the milk mixture into a heatproof bowl and stir in the yeast. Leave for 10 minutes or until a light foam forms on the surface.
• Mix the flour, salt, cinnamon and lemon zest in a large bowl and make a well in the centre.
• Whisk the egg into the warm milk mixture, then pour it all on to the flour. Stir with a wooden spoon until the mixture forms a ball.
• Turn the mixture out on to a very lightly floured surface and knead for 5 minutes to make a smooth, pliable dough.
• Knead the fruit into the dough for a couple of minutes until it is evenly distributed.
• Place the dough in a lightly oiled bowl and cover with oiled clingfilm. Leave to rise in a warm place for 1½ hours, or until it has doubled in size and is spongy to touch.
• Return the dough to the work surface and knock it back with your knuckles. Knead lightly, then divide the dough into 8 portions. Roll each of these into a ball, then pull the dough from around the sides and tuck it underneath the bun to give it a neat shape.
• Place the buns on a large baking tray lined with baking parchment and flatten them slightly. If your tray isn't large enough to take all of the buns at once, bake them in a couple of batches.
• Cover with oiled clingfilm and leave to prove for a further 45 minutes.
• Preheat the oven to 190°C/375F/Gas 5. Remove the clingfilm and bake the buns in the centre of the oven for about 20 minutes until risen and golden brown.
• Serve warm the day they're made - great spread with butter and drizzled with syrup or honey.