Saftige gulerodsbrud n\u00e5r de er bedst. <\/p>\n\n\n\n
50 gram\u00a0g\u00e6r
5\u00a0dl\u00a0lunkent vand
50\u00a0gram\u00a0sukker
1 dl\u00a0solsikkeolie
2\u00a0\u00e6g
150 gram\u00a0solsikkekerner
350\u00a0gram\u00a0revne guler\u00f8dder
100-150 g fuldkornsmel
1 kg\u00a0mel \u00a0
Evt bageenzym, cirka 15-20 gram afh\u00e6ngig af m\u00e6rket
2\u00a0tsk. salt
\u00c6g til pensling<\/p>\n\n\n\n
Bland g\u00e6ren med det lunkne vand og r\u00f8r sukker i og lad det st\u00e5 lidt, s\u00e5 g\u00e6ren aktiveres. Tils\u00e6t olie og \u00e6g og solsikkekerner og guler\u00f8dder.
Tils\u00e6t det grove mel med bageenzymet, hvis du ogs\u00e5 bruger det og tils\u00e6t salt og melet lidt efter lidt.<\/p>\n\n\n\n
Dejen skal stadig v\u00e6re en smule klistret. Dejen h\u00e6ves i 25 minutter under et kl\u00e6de.<\/p>\n\n\n\n
Bekl\u00e6d en bageplade med bagepapir og s\u00e6t nu gulerodsbrud p\u00e5 bagepladen med to spiseskeer. sylt svt. Skeerne i et glas vand med j\u00e6vne mellemrum for at dejen slipper nemmere.
Lad bollerne h\u00e6ve ca. 30 minutter tild\u00e6kket et lunt sted.<\/p>\n\n\n\n
Pensl bollerne med sammenpisket \u00e6g for en flot overflade.<\/p>\n\n\n\n
Bag bollerne 15-20 minutter v. 200 grader alm. ovn til de er gyldne.<\/p>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Saftige gulerodsbrud n\u00e5r de er bedst. 50 gram\u00a0g\u00e6r5\u00a0dl\u00a0lunkent vand50\u00a0gram\u00a0sukker1 dl\u00a0solsikkeolie2\u00a0\u00e6g150 gram\u00a0solsikkekerner350\u00a0gram\u00a0revne guler\u00f8dder 100-150 g fuldkornsmel1 kg\u00a0mel \u00a0Evt bageenzym, cirka 15-20 gram afh\u00e6ngig af m\u00e6rket2\u00a0tsk. salt\u00c6g til pensling Bland g\u00e6ren med det lunkne vand og r\u00f8r sukker i og lad det st\u00e5 lidt, s\u00e5 g\u00e6ren aktiveres. Tils\u00e6t olie og \u00e6g og solsikkekerner og guler\u00f8dder.Tils\u00e6t det grove
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