Hole Buns

A hint of spice makes this interesting to bite into.

This recipe is adapted from the Ankarsrum Recipe index included in the Blog.  Delicious alone or enjoyed with a dollop of fresh Apple/Rhubarb Jelly.

HOLE BUNS Use Roller and knife

  • 1/2 cup margarine
  • 4 cups hot scald milk cooled slightly
  • 3 TBSP yeast
  • 1 TBSP Salt
  • 1 TBSP Fennel (crushed)
  • 1 TBSP Caraway (crushed)
  • 4 cups Rye Flour
  • 7 cups White Flour

Melt the margarine, add the milk, yeast, syrup, spices and 1/2 the Rye flour.   Lock the roller approx. 1 inch from edge.   Mix at low speed till well blended then  add salt, remaining rye flour and white flour. Adjust flour if needed to get a medium firm dough, gradually increase speed and knead at medium speed for 6 minutes.. Cover the bowl with the lid and let it rise for approx. 30 min. at room temperature. Gently knead for another 2 minutes. Divide dough into small rounds, poke a hole through each bun and let rise for about 20 minutes.  Bake at 400 degree oven for approx. 12 -1 5 minutes till done.  Cool on rack.

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