Verdens bedste boller / Pastries best in the world
They really justified that name. By the way, I don't often make and eat pastries with only white flour. I prefer the ones with the addition of wholemeal flour and a lower proportion of yeast. As this is a dough to which various seeds and fresh grated vegetables (salty variant) and dried fruit (sweet variant) can be added if desired, I decided to try it. There was no end to our enthusiasm. The pastry is so fragrant and soft that when you touch it with your fingers you can see the indentations, but as soon as you remove your fingers, the dough rises instantly. It's like he's breathing!
Preparation steps
- Add yeast and egg to lukewarm water, and stir. Add half the flour, honey, salt and margarine. Knead briefly (with a mixer, by hand or if you have a bread machine). Then add the rest of the flour and knead for a long, long time (15-20 minutes), until you get a finely elastic and slightly sticky dough to the touch. If the dough seems too soft, add a little more flour, taking care not to overdo it, because you will get a too hard dough. I added 3 more tablespoons of flour as I added the carrots to the batter. Cover with cling film and leave in a warm place for the dough to double in volume.
- Sprinkle the work surface with a little flour and divide the dough into 12 equal parts (I use a scale). Shape the dough into smooth balls and arrange on a large baking sheet, which you cover with baking paper. Cover and leave for 20 min. to rest. Before baking, coat the pastries on top and on the sides with lukewarm water.
- Preheat the oven to 200 * C (ordinary oven), or 180 * C (hot air oven) and bake for 20 - 25 min. Cool on a wire rack.
Serving
This dough is great for making and sweet pastries. If you opt for the sweet variant, you need to add more honey or sugar to the dough. You can knead raisins, dried fruit, nuts or coarsely chopped chocolate into the dough. There are many possibilities.
