{"id":9041,"date":"2010-10-04T06:29:12","date_gmt":"2010-10-04T05:29:12","guid":{"rendered":"https:\/\/hj.ekmsandbox.se\/?p=446"},"modified":"2010-10-04T06:29:12","modified_gmt":"2010-10-04T05:29:12","slug":"kanelbullens-dag-ii","status":"publish","type":"post","link":"https:\/\/bloggar.hemmetsjournal.se\/anna\/2010\/kanelbullens-dag-ii\/","title":{"rendered":"Kanelbullens dag II"},"content":{"rendered":"
\"\"<\/a>
Ingeg\u00e4rds fyndbullar (foto: Magnus Aronson)<\/figcaption><\/figure>\n

En del av oss f\u00e5r inte till den d\u00e4r r\u00e4tta knycken n\u00e4r det g\u00e4ller att kavla ut en lagom j\u00e4st vetebr\u00f6dsdeg och bre p\u00e5 sm\u00f6r-och-kanel-och-socker-blandning. Tur f\u00f6r oss att det g\u00e5r att baka bullar p\u00e5 fler s\u00e4tt!<\/p>\n

”Jag har aldrig tyckt om att baka bullar”, skrev Ingeg\u00e4rd Nilsson i Gamleby till mig, ”men sedan jag hittade detta recept p\u00e5 kallj\u00e4sta bullar \u00e4r det annorlunda. De \u00e4r underbara b\u00e5de f\u00e4rska och tinade. N\u00e4sta g\u00e5ng det blir min tur att ha kyrkkaffet h\u00e4r i Filadelfia i \u00d6verum ska jag bjuda p\u00e5 dessa goda bullar! Det ser jag fram emot.”<\/p>\n

Den fyllning som Ingeg\u00e4rd f\u00f6resl\u00e5r \u00e4r, som ni f\u00f6rst\u00e5r, inte t\u00e4nkt f\u00f6r Kanelbullens dag<\/a>, men den som vill baka dem just idag byter f\u00f6rst\u00e5s ut bittermandelaromen och kanske ocks\u00e5 vaniljsockret mot en lagom dos kanel.<\/p>\n

H\u00e4nderna p\u00e5 bilden tillh\u00f6r Joel, Alva och Jacob, tre av de underbara fotomodeller som st\u00e4llde upp n\u00e4r vi arbetade med P\u00e5t\u00e5r<\/a><\/em>.<\/p>\n

Ingeg\u00e4rds fyndbullar<\/strong><\/p>\n

ca 20 bullar
\nJ\u00e4sning: ungef\u00e4r en timme
\nUgn: 250\u00b0, ca 7 minuter<\/p>\n

50 g j\u00e4st f\u00f6r s\u00f6ta degar
\n2\u00bd dl mj\u00f6lk
\n1 \u00e4gg
\n\u00bd dl str\u00f6socker
\n100 g rumsvarmt sm\u00f6r
\nca 7 dl vetemj\u00f6l<\/p>\n

fyllning:
\n100 g sm\u00f6r
\n\u00be dl brunt farinsocker
\n1 tsk nyst\u00f6tt kardemumma
\n1\u00bd tsk vaniljsocker
\n1 droppe bittermandelarom<\/p>\n

pensling och garnering:
\n1 \u00e4gg
\np\u00e4rlsocker
\nhackad mandel<\/p>\n

Smula j\u00e4sten i en degbunke och h\u00e4ll mj\u00f6lken \u00f6ver. R\u00f6r tills j\u00e4sten har l\u00f6st sig. Tills\u00e4tt \u00e4gg och socker och klicka sedan ner sm\u00f6ret. R\u00f6r om. Tills\u00e4tt vetemj\u00f6let och arbeta ihop till en smidig och sl\u00e4t deg. Stj\u00e4lp upp den p\u00e5 mj\u00f6lat bakbord, rulla den till en l\u00e4ngd och sk\u00e4r l\u00e4ngden i ungef\u00e4r 20 bitar. Rulla dem till runda bullar och l\u00e4gg dem i pappersformar.<\/p>\n

Tryck med fingret en f\u00f6rdjupning i varje bulle, t\u00e4ck pl\u00e5tarna med bakduk och l\u00e5t dem j\u00e4sa i ungef\u00e4r en timme eller till dubbel storlek.<\/p>\n

S\u00e4tt p\u00e5 ugnen och blanda ihop alla ingredienser till fyllningen. Pensla de f\u00e4rdigj\u00e4sta bullarna med uppvispat \u00e4gg, l\u00e4gg en klick fyllning i f\u00f6rdjupningen p\u00e5 varje bulle och str\u00f6 p\u00e4rlsocker och hackad mandel \u00f6ver. Gr\u00e4dda bullarna i 250 graders ugnsv\u00e4rme i ungef\u00e4r sju minuter.<\/p>\n","protected":false},"excerpt":{"rendered":"

En del av oss f\u00e5r inte till den d\u00e4r r\u00e4tta knycken n\u00e4r det g\u00e4ller att kavla ut en lagom j\u00e4st vetebr\u00f6dsdeg och bre p\u00e5 sm\u00f6r-och-kanel-och-socker-blandning. Tur f\u00f6r oss att det g\u00e5r att baka bullar p\u00e5 fler s\u00e4tt! ”Jag har aldrig tyckt om att baka bullar”, skrev Ingeg\u00e4rd Nilsson i Gamleby till mig, ”men sedan jag…<\/p>\n","protected":false},"author":31,"featured_media":0,"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":"default","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":[344,348,1],"tags":[367,427,546,575,705],"class_list":["post-9041","post","type-post","status-publish","format-standard","hentry","category-kyrkkaffeprat","category-recept","category-uncategorized","tag-4-oktober","tag-bullar","tag-ingegards-fyndbullar","tag-kanelbullens-dag","tag-patar"],"_links":{"self":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/9041"}],"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\/31"}],"replies":[{"embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/comments?post=9041"}],"version-history":[{"count":0,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/posts\/9041\/revisions"}],"wp:attachment":[{"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/media?parent=9041"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/categories?post=9041"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bloggar.hemmetsjournal.se\/anna\/wp-json\/wp\/v2\/tags?post=9041"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}