{"id":18987,"date":"2025-03-28T06:44:05","date_gmt":"2025-03-28T05:44:05","guid":{"rendered":"https:\/\/bloggar.hemmetsjournal.se\/anna\/?p=18987"},"modified":"2025-03-28T06:44:38","modified_gmt":"2025-03-28T05:44:38","slug":"martas-snurror","status":"publish","type":"post","link":"https:\/\/bloggar.hemmetsjournal.se\/anna\/2025\/martas-snurror\/","title":{"rendered":"M\u00e4rtas snurror"},"content":{"rendered":"\n

N\u00e4r M\u00e4rta <\/strong>visade den h\u00e4r bilden kom jag att t\u00e4nka p\u00e5 hur roligt det var n\u00e4r n\u00e5gra fantastiska bullbakare skulle visa mig hur man f\u00e5r till snurror — det m\u00e5ste ha varit n\u00e4r jag gjorde n\u00e5gon av Kyrkkaffe-b\u00f6ckerna. De hade gjort samma r\u00f6relse tusentals g\u00e5nger med degremsor i handen, och kanske hade de f\u00e5tt arbeta lite med den de f\u00f6rsta femtio g\u00e5ngerna, men sedan hade den blivit helt automatisk. Och s\u00e5 var det intervju utan deg i n\u00e4rheten, och vi satt och tittade p\u00e5 deras h\u00e4nder tillsammans och skrattade och skrattade. N\u00e4r det inte fanns n\u00e5gon degremsa gick det inte att minnas r\u00f6relsen eller f\u00f6rklara den!<\/p>\n\n\n\n

S\u00e5 fantastiska \u00e4r h\u00e4nder.<\/p>\n\n\n\n

M\u00e4rta skriver: ”Ny snurra men samma recept som tidigare. Ska serveras i Sandsbro kapell p\u00e5 v\u00e5r M\u00f6tesplats i morgon. Jag \u00e4lskar dina recept.”<\/p>\n\n\n\n

D\u00e5 tar vi favoritreceptet en g\u00e5ng till!<\/p>\n\n\n\n

***<\/p>\n\n\n\n

ca 40 bullar\/pojkar
j\u00e4sning: tv\u00e5 g\u00e5nger
Ugn: 200 grader, och passa noga<\/p>\n\n\n\n

150 g sm\u00f6r
5 dl mj\u00f6lk eller vatten
50 g j\u00e4st (g\u00e4rna j\u00e4st f\u00f6r s\u00f6ta degar)
ev 1 \u00e4gg
1\u00bd dl socker eller vit sirap
\u00bd tsk salt
ev 1 tsk kardemumma
13 dl + 3 dl vetemj\u00f6l<\/p>\n\n\n\n

fyllning:
sm\u00f6r
socker
kardemumma<\/p>\n\n\n\n

ovanp\u00e5:
1 \u00e4gg
p\u00e4rlsocker
flagad mandel<\/p>\n\n\n\n

Sm\u00e4lt sm\u00f6ret och r\u00f6r ner mj\u00f6lken i det. Smula ner j\u00e4sten, r\u00f6r s\u00e5 att den l\u00f6ser sig, r\u00f6r ner \u00f6vriga ingredienser och blanda till en sl\u00e4t deg. T\u00e4ck den med en bakduk och l\u00e5t den j\u00e4sa i 30 minuter.<\/p>\n\n\n\n

Ta upp den j\u00e4sta degen p\u00e5 bakbordet och kn\u00e5da den ordentligt. Dela den i fyra delar och kalva ut dem till rektanglar, ungef\u00e4r 25 x 35 centimeter. Bred lite sm\u00f6r p\u00e5 och str\u00f6 \u00f6ver socker och kardemumma. Vik dem dubbla och sk\u00e4r dem i remsor, ungef\u00e4r tre centimeter breda. Vrid varje dubbel remsa n\u00e5gra g\u00e5nger och snurra den till en bulle.<\/p>\n\n\n\n

L\u00e4gg bullarna p\u00e5 bakpl\u00e5tspapperskl\u00e4dda pl\u00e5tar och l\u00e5t dem j\u00e4sa under bakdukar till ungef\u00e4r dubbel storlek \u2014 det brukar ta ungef\u00e4r en halvtimme. Pensla dem med \u00e4gg och str\u00f6 \u00f6ver p\u00e4rlsocker och flagad mandel.<\/p>\n\n\n\n

Gr\u00e4dda dem i 200 graders ugnsv\u00e4rme tills de har f\u00e5tt fin f\u00e4rg som p\u00e5 M\u00e4rtas bild. (Ibland st\u00e5r det i vetebr\u00f6dsrecept att man ska gr\u00e4dda i 225 grader \u2014 det kan man g\u00f6ra, och d\u00e5 f\u00e5r man passa dem \u00e4nnu mer noggrant!)<\/p>\n\n\n\n

***<\/p>\n\n\n\n

Tack M\u00e4rta! <\/p>\n","protected":false},"excerpt":{"rendered":"

N\u00e4r M\u00e4rta visade den h\u00e4r bilden kom jag att t\u00e4nka p\u00e5 hur roligt det var n\u00e4r n\u00e5gra fantastiska bullbakare skulle visa mig hur man f\u00e5r till snurror — det m\u00e5ste ha varit n\u00e4r jag gjorde n\u00e5gon av Kyrkkaffe-b\u00f6ckerna. De hade gjort samma r\u00f6relse tusentals g\u00e5nger med degremsor i handen, och kanske hade de f\u00e5tt arbeta…<\/p>\n","protected":false},"author":2,"featured_media":18988,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[348],"tags":[],"class_list":["post-18987","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recept"],"_links":{"self":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/18987"}],"collection":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/comments?post=18987"}],"version-history":[{"count":3,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/18987\/revisions"}],"predecessor-version":[{"id":18991,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/18987\/revisions\/18991"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/media\/18988"}],"wp:attachment":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/media?parent=18987"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/categories?post=18987"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/tags?post=18987"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}