A yeast dough of wheat flour, fresh-strained milk, butter and sugar is shaped into round buns, baked about ½ hour, split when cold and dried in a lukewarm oven. From Erken's Stor kokebok (1949), p. 628.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 628 (falt i det fri)
The buns are baked, split when cold and dried in a barely lukewarm oven.
Make the dough and rise
Set the dough in the usual way and let it rise to double.
Shape and rise again
Work the dough into round, fairly large buns and let them rise for ¾ hour.
Brush and bake
Brush with milk and bake in a very hot oven for about ½ hour.
Split and dry
Split the buns in two when cold. Dry them in an oven that should be only lukewarm.
Quantities are unchanged. Oven temperature is given only as «very hot oven» and «lukewarm oven» and is not converted.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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