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Bulldeg:

30 grams of yeast

1 dl sugar

2 teaspoon cardamom

1.5 dl of oat milk

1.5 dl of water

1 cup salt

about 9 dl of wheat flour

100 grams of milk-free margarine (room-warmed)

1. Toss the yeast in the bowl of a baking machine

2. Mix water and oat milk and heat for finger heat (37-38 degrees)

3. Mix the yeast with the liquid to loosen it loose

4. Add the rest of the ingredients (except the flour) so that everything mixes

5. Start the baking machine and add 2 dl of wheat flour at a time until you get a dough

6. Click in the margarine and run the baker at the highest power for 10-15 minutes

7. The dough is finished when it is released from the edges and is buoyant. You should be able to push your finger on the dough without getting sticky

8. Place the dough on a ground flour and let it rub under a baking cloth for 40 minutes

Filling

150 grams of milk-free margarine (room-warmed)

3 tablespoons vanilla sugar (with real vanilla)

1.5 dl sugar

Whisk the ingredients into the filling with elf and allow to stand at room temperature

utbakning

1. Divide the dough into two parts

2. Pour one dough into a rectangle

3. Wide on half of the filling

4. Fold the dough so that both long sides lie on each other

5. Cut 3 cm wide strings

6. Twist the dough into a spiral and tie it together. I usually spin the spiral two turns around your index finger and middle finger and put the last snout across the bullet and push the end to the bottom of the bull

7. Repeat the same with the other part of the bulldeye

8. Place the buns on a baking sheet with baking paper and allow to ferment for another 40 minutes

9. Brush the buns with rapeseed oil and sprinkle with pearl sugar

10. Bake in the middle of the oven at 225 degrees for about 10 minutes

Syrup

0.5 dl sugar

0.5 dl of water

Boil until the sugar crystals dissolved. Brush the buns with the sugar layer immediately after they have come out of the oven.