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.