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Making Norwegian raisin buns

Having invested in a heavy-duty KitchenAid I set about making my first batch of raisin buns, called rosinboller in Norwegian.

I put all the dry ingredients in the mixing bowl, added lukewarm milk and then set the KitchenAid to work on a slow setting until the milk started to be absorbed and then increased to the second speed where it stayed for between 10 minutes or so.

I then added the butter in cubes to the dough and let the machine work its magic for at least another 10 minutes.

Just before the end, during the last minute, I added the raisins which I soaked overnight to make them plump and juicy (but you have to make sure they are really dry before adding to the mix).

The final stage is to set the bowl aside for about 1 hour 45 minutes, covered with a cloth, to prove.

Once the dough had doubled in size, I started dividing the dough into balls, leaving them to prove again for 45 minutes until they doubled in size.

Before putting in the oven for a quick bake, only 10 minutes or so, I gave them a careful egg-wash and a sprinkling of sugar.

Norwegian sweet dough bakes are ideally served the day of the bake when they are as light as pillows. This is when they are at their best which makes baking for events quite a challenge!

I bake within 24 - 36 hours before the show, vacuum pack the buns as soon as they are cold and place a label in the bag for the buyer, giving instructions on how to warm them up so that they taste as good as when they came out of my oven!

Håper det smaker!!


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