School buns

Here in Norway we have a wonderful bun called "skoleboller" (school buns). It's a sweet bun with vanilla custard in the middle, glazed with powdered sugar and water, and sprinkled with shredded coconut. Loooove!

It's sold in every store and every bakery, but there's eggs in the custard, and eggs and milk in the bun. So then we make this delicious treat ourselves, don't we? :)

RECIPE

200 grams vegan butter
7 dl vegan milk, I usually use soy milk
2 packets dry yeast (the same as 100 grams fresh yeast)
2 dl sugar 

2 tsp cardamom

1 tsp vanilla sugar
1 tsp baking powder

About 1 kg flour + extra for kneading the dough

Shredded coconut

Vanilla custard

Powdered sugar + water

Melt the butter, add milk and let the mixture be about 37- 40 degrees. Add the yeast and stir well. Add sugar, baking powder and cardamom, and work in the flour until its a smooth dough. I use a Kenwood, the dough comes out perfect every time.

Cover the bowl with plastic and let it rise for about one hour. 

Knead the dough again. Take a handful of dough and form a bun. Place the bun on a baking sheet covered with wax paper and repeat until you have no more dough left. Cover the buns with plastic or a cloth and let them rise again for 30 minutes. 

Press a little down in the middle of each bun so you can place a  tbsp or two of vanilla custard in there.

Bake the buns on 425 F for 12-15 minutes. Let them cool completely, then glaze them with powdered sugar mixed with a little water (don't use too much water, it should not be too runny) and sprinkle them with shredded coconut. 

No knead focaccias

I just love the No knead bread, and I love the roll-version even more. Incredible easy to make, and fast too, if you just remember to set the dough before you go to bed the day before.
If you like focaccia, like me, than you will love these!

RECIPE
500 grams flour
1/2 tbsp dry yeast
2 tsp salt
4 dl cold water
2-3 tbsp olive oil

Stir together all the ingredients in a big bowl, you don't have to knead it. Just stir it lightly together. Cover the bowl (I just put the while bowl in a plastic bag) and let it rise overnight, or at least 12 hours.

Put a muffin tray (with 12 holes) in the oven and set it on 425 F. When the oven is ready, take the tray out and drizzle a little olive oil in each hole. Put about 1 big tbsp dough in each hole until you have filled them all. It should be exactly 12 focaccias. Don't fill the holes up to much, the rolls rise very much in the oven.

Drizzle a little more olive oil on top of the rolls, and put coarse salt on top of them, and a little rosemary. Let them bake for 30 minutes. You may have to take the finished rolls out of the tray and bake them a little on the bottom-side too, but usually they turn out just fine when they get to cool down a bit.

Wholewheat taco-pirogues

These are easy to make and very suitable for lunch, or if you are in a hurry you can just grab one and go. Fill them with anything you want. I have filled them with taco-filling this time, but I have also made them with only vegetables, and they were even better than these ones. I just fried shredded carrots, onion, garlic, sundried tomatoes and peppers in oil, and spiced it up with ground chilipepper, onion powder, cumin and fresh black pepper. And some salt.
The pirogues on the picture here was baked for just a little too long, so they got a little burned. The next time I make these, I'll take a new photo and replace it, but for now you just gotta stick with this one. They are really good, though.

RECIPE

5 dl white flour
2 dl wholewheat flour
2 dl oats
1 dl wheat bran
1 packet (50 grams) dry yeast
3-4 dl water, 37-40 degrees
1 tbsp salt
1 tbsp sugar
4 tbsp olive oil

Mix everything together and make a smooth dough. Add more water or flour to get the dough right.
Cover it with plastic and let it rise for about 1 hour.

Meanwhile you can make the filling:
1 packet of taco-TVP (just use what you can find in the stores)
Tomatoes and water for the TVP (follow the instructions on the packet)
1 large chopped onion
1 large shredded carrot
1 can of beans, kidney or black or whatever you like the most
Spices of your choice (I used kebabspice, salt, pepper and chilipepper)

Make the taco"meat" and add the other ingredients. Let it simmer for about 10 minutes and set aside.

When the dough has risen for an hour, take it out of the bowl. Grab a handful of dough and roll it into a ball. Throw some flour on the kitchen counter and place the ball on it. Roll it or flatten it with your hand and place 1-2 tbsp of filling on one side and lift the other side over (see pictures below). Press the ends down with a fork, all around them, and rub them with some water. Place them on baking trays covered with wax paper and sprinkle a little oregano over each pirogue.
Bake for about 15 minutes on 400 F.

Bake them on