Hello September 🍂 I Cozy Autumn Day I Fall baking & cooking I Slow living at home l Ikebana скачать в хорошем качестве

Hello September 🍂 I Cozy Autumn Day I Fall baking & cooking I Slow living at home l Ikebana

Hello dear friends! I hope you are all doing well. Heres my weekly vlog where I share you how i bake a traditional Norwegian sweet buns called "skolebrød" or school bread. I am also sharing you a simple and hearty lemon butter cod recipe. Have a wonderful week ahead. Recipe for "skolebrød"/ School bread: Start by making the vanilla custard the day before. Vanilla custard: 1 pc vanilla bean 4 dl milk 6 eggyolks 0,5 dl sugar 1 tbs corn starch 1. Using a sharp knife, make a slit down the lenghth of pod without cutting all the way through. 2. Cut the vanilla bean in half and scrape out the tiny seed. Add the vanilla into a pan together with the milk. 3. Whisk in eggyolks, sugar and cornstarch. 4. Bring to medium heat, whisking slowly until thickened. 5. Make sure that it doesnt boil. 6. Cover the surface with plastic wrap and place in the fridge overnight. FOR THE BUNS "Skolebrød" 100 g butter 650 g all purpose flour 1 dl sugar 2 ts cardemomme 4 dl milk 25 g yeast 1. Cut cold butter into cubes. 2. Add flour, sugar, cardemomme, milk and yeast in a baking bowl. 3. Mix all the ingredients and knead the dough with a machine for about 10 mins. 4. Add inn cold butter until the dough is smooth and soft. 5. Cover the dough with a clean towel and rest for 45 min. 6. When the dough has risen, put dough into a table and cut divide the dough into 18 rolls. 7. Roll them into 18 balls and put into a pan with baking paper. 8. Let them rest for 30 mins. 9. Make a dent in the middle of each bun and add vanilla custard. 10. Bake the sweet buns at 220 C for 10 mins. Or until golden brown. 11. Let them rest for a few minutes before serving. ENJOY! Lots of love, Cybele #4k #silentvlog #slowliving #cooking #aestheticvlog #autumnvlog #slowlivingwithcybele #cybele Music: www.epidemicsound.com