{"id":217,"date":"2020-02-24T18:31:14","date_gmt":"2020-02-24T18:31:14","guid":{"rendered":"http:\/\/dorthevalsted.dk\/?p=217"},"modified":"2025-01-26T16:27:28","modified_gmt":"2025-01-26T16:27:28","slug":"fastelavnsboller-med-remonce-og-hindbaerskum","status":"publish","type":"post","link":"https:\/\/bakerbyheart.dk\/?p=217","title":{"rendered":"Fastelavnsboller med remonce, hindb\u00e6rsylt og hindb\u00e6rskum &#8211; Buns with Almond Filling, Raspberry Jam, and Raspberry Cream (Danish speciality)"},"content":{"rendered":"\n<p>Arbejdstid: 1,5 timer + hviletid 1 time og 15 min.<\/p>\n\n\n\n<p><strong>Boller, ca. 12 stk<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li> 25 g g\u00e6r<\/li><li> 1,25 dl lunken m\u00e6lk<\/li><li> 1 \u00e6g<\/li><li> 1,5 spsk. sukker<\/li><li> 100 g bl\u00f8dt sm\u00f8r<\/li><li> 250 g hvedemel<br><br><strong>Remonce:<\/strong><\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li> 50 g sukker<\/li><li> 50 g finthakkede mandler<\/li><li> 50 g sm\u00f8r<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li><strong>Hindb\u00e6rsylt<\/strong><\/li><li><\/li><li>En halv stang god vanilje<\/li><li>50 g sukker<\/li><li>125 g hindb\u00e6r<br><br><strong> Fyld:<\/strong><\/li><li> 3,5 dl piskefl\u00f8de<\/li><li> 250 g frosne hindb\u00e6r<\/li><li> 2 spsk. sukker<\/li><li>1 spsk citronsaft <br><\/li><li> R\u00f8r g\u00e6ren ud i m\u00e6lken, pisk \u00e6g og sukker i og tils\u00e6t sm\u00f8r i og melet. Den skal \u00e6ltes, til den er blank og glat.<\/li><li> Lad dejen h\u00e6ve tild\u00e6kket, i stuetemperatur i ca. 1 time.<br><\/li><li> Udrul dejen med en kagerulle p\u00e5 et meldrysset bord. Dejen skal danne en firkantet plade, der sk\u00e6res i sm\u00e5 firkanter.<\/li><li> Fordel remoncen p\u00e5 dejstykkerne. Dejen pakkes omhyggeligt sammen om fyldet og l\u00e6gges p\u00e5 en bageplade med bagepapir, med samlingen nedad.<\/li><li> Bollerne efterh\u00e6ver i 15 minutter, mens ovnen varmes op til 200 grader.<\/li><li> <\/li><li> Bollerne bages i midten af ovnen i 12-15 minutter, til de er let gyldne. K\u00f8l bollerne af p\u00e5 en bagerist.<\/li><li> <\/li><\/ul>\n\n\n\n<p>Sylt: Vaniljekornene blandes med lidt sukker for at f\u00e5 kornene til at skille og koges sammen med den tomme vaniljestang, sukker og hindb\u00e6r ved middel varme i ca. 6-8 minutter til det tykner. Sylten afk\u00f8les helt f\u00f8r det bruges. <\/p>\n\n\n\n<p><br> Fyld:<br>Giv hindb\u00e6rrene et opkog sammen med sukkeret og evt. lidt vaniljesukker og lad det k\u00f8le af. Pisk fl\u00f8den til skum og vend hindb\u00e6rrene i.<br><br> Put fyldet i en spr\u00f8jtepose, sk\u00e6r bollerne over og fordel en spsk. sylt p\u00e5 hver bund. Spr\u00f8jt fyld i hver bolle og l\u00e6g toppen af bollen p\u00e5 igen.<br> Pynt med evt. rester af fyld, glasur el.lign<br> TIP: Hak 50 g chokolade efter eget \u00f8nske og bland det i fyldet<\/p>\n\n\n\n<p>TIP: Hindb\u00e6rsylten kan ogs\u00e5 bruges til kager, som p\u00e5l\u00e6g eller p\u00e5 skyr<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Buns with Almond Filling, Raspberry Jam, and Raspberry Cream<\/strong> <strong>(Danish speciality)<\/strong><\/p>\n\n\n\n<p>Preparation time: 1 1\/2 hours + rest time: 1 hour and 15 minutes.<\/p>\n\n\n\n<p><strong>Buns, about 12 pieces:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>0.88 oz (25 grams) fresh yeast<\/li><li>1\/2 cup (1.25 deciliters) lukewarm milk<\/li><li>1 egg<\/li><li>1 1\/2 tablespoons sugar<\/li><li>3 1\/2 oz (100 grams) soft butter<\/li><li>8 3\/4 oz (250 grams) all-purpose flour<\/li><\/ul>\n\n\n\n<p><strong>Almond Filling:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 3\/4 oz (50 grams) sugar<\/li><li>1 3\/4 oz (50 grams) finely chopped almonds<\/li><li>1 3\/4 oz (50 grams) butter<\/li><\/ul>\n\n\n\n<p><strong>Raspberry Jam:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Half a good vanilla pod<\/li><li>1 3\/4 oz (50 grams) sugar<\/li><li>4 1\/2 oz (125 grams) frozen raspberries<\/li><\/ul>\n\n\n\n<p><strong>Filling:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 1\/2 cups (3.5 deciliters) heavy cream<\/li><li>8 3\/4 ounces (250 grams) frozen raspberries<\/li><li>2 tablespoons sugar<\/li><li>1 tablespoon lemon juice<\/li><\/ul>\n\n\n\n<p><strong>Instructions:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Dissolve the yeast in the milk, beat in the egg and sugar, and then add the butter and flour. Knead the dough until it is smooth and glossy.<\/li><li>Let the dough rise, covered, at room temperature for about 1 hour.<\/li><li>Roll out the dough with a rolling pin on a floured surface to form a rectangular sheet, then cut it into small squares.<\/li><li>Put the almond filling onto the dough pieces. Carefully wrap the dough around the filling and place them on a baking tray with with the seam side down on parchment paper, .<\/li><li>Let the buns rise for 15 minutes while preheating the oven to 392\u00b0F (200\u00b0C).<\/li><li>Bake the buns in the middle of the oven for 12-15 minutes until they are lightly golden. Cool the buns on a wire rack.<\/li><\/ol>\n\n\n\n<p><strong>Raspberry Jam:<\/strong> <\/p>\n\n\n\n<p>Mix the vanilla seeds with a little sugar to separate the seeds. <br>Cook the mixture with the empty vanilla pod, sugar, and raspberries over medium heat for about 6-8 minutes until it thickens. <br>Allow the jam to cool completely before using it.<\/p>\n\n\n\n<p><strong>Filling:<\/strong> <br>Bring the raspberries to a boil with the sugar and optionally a little vanilla sugar, then let them cool. <br>Whip the cream to stiff peaks and fold in the cooled raspberries. <br>Put the filling in a piping bag, cut the buns in half, and spread a tablespoon of jam on each bottom half. Pipe the filling into each bun and place the top half back on.<\/p>\n\n\n\n<p>Decorate with any leftover filling, icing, or similar.<\/p>\n\n\n\n<p><strong>TIP:<\/strong> Chop 1 3\/4 OZ (50 grams) of chocolate to your liking and mix it into the filling.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Arbejdstid: 1,5 timer + hviletid 1 time og 15 min. Boller, ca. 12 stk 25 g g\u00e6r 1,25 dl lunken m\u00e6lk 1 \u00e6g 1,5 spsk. sukker 100 g bl\u00f8dt sm\u00f8r 250 g hvedemel Remonce: 50 g sukker 50 g finthakkede mandler 50 g sm\u00f8r Hindb\u00e6rsylt En halv stang god vanilje 50 g sukker 125 g <br \/><a class=\"more\" href=\"https:\/\/bakerbyheart.dk\/?p=217\">Read more <\/a><\/p>\n","protected":false},"author":1,"featured_media":228,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,10],"tags":[45,43,44,46,47,48],"class_list":["post-217","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fastelavn","category-hoejtider","tag-boller","tag-fastelavn","tag-fastelavnsboller","tag-fyld","tag-hindbaer","tag-remonce"],"_links":{"self":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/217","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=217"}],"version-history":[{"count":10,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/217\/revisions"}],"predecessor-version":[{"id":1353,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/217\/revisions\/1353"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/media\/228"}],"wp:attachment":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=217"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=217"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=217"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}