{"id":1855,"date":"2020-10-28T09:36:00","date_gmt":"2020-10-28T08:36:00","guid":{"rendered":"https:\/\/allergisidan.com\/recept\/?p=1855"},"modified":"2024-12-30T12:44:54","modified_gmt":"2024-12-30T11:44:54","slug":"kanelbullar-a-la-camilla-hamid","status":"publish","type":"post","link":"https:\/\/allergisidan.nu\/recept\/kanelbullar-a-la-camilla-hamid\/","title":{"rendered":"Mj\u00f6lk- och \u00e4ggfria kanelbullar \u00e1 la Camilla Hamid"},"content":{"rendered":"\n

Inneh\u00e5ller reklam och annonsl\u00e4nkar f\u00f6r Bodystore<\/em><\/p>\n\n\n\n

I g\u00e5r bakade vi kanelbullar efter Camilla Hamids<\/a> recept. Hon har en h\u00e4rlig bakvideo p\u00e5 youtube<\/a> d\u00e4r hon visar steg f\u00f6r steg hur man kan baka riktigt saftiga bageribullar. Allts\u00e5, det vattnas ju verkligen i munnen n\u00e4r man tittar p\u00e5 den. De ska bara ha en j\u00e4sning ocks\u00e5 vilket \u00e4r toppenbra, man fixar bullarna och l\u00e5ter dem j\u00e4sa n\u00e5gra timmar och man kan fixa annat. Jag brukar oftast baka bullar genom att rulla till en rulle och sk\u00e4ra i skivor. Men de h\u00e4r bullarna blev ju helt fantastiska!<\/p>\n\n\n\n

Vi gjorde dem mj\u00f6lk- och \u00e4ggfria s\u00e5klart och anv\u00e4nde Flora mj\u00f6lkfritt ist\u00e4llet f\u00f6r sm\u00f6r och Oatlys iKaffe ist\u00e4llet f\u00f6r mj\u00f6lk. Oatlys iKaffe har vi alltid i skafferiet (de beh\u00f6ver inte st\u00e5 i kylen) s\u00e5 de \u00e4r i princip alltid rumsvarma eller blir det ganska snabbt om man st\u00e4ller fram dem (beroende p\u00e5 hur kallt det \u00e4r ute f\u00f6rst\u00e5s, f\u00f6r vi har ett s\u00e5nt gammalt skafferi med till-luft). N\u00e4r vi bakar s\u00e5 anv\u00e4nder vi oftast Oatlys iKaffe eller Deluxe f\u00f6r de har lite h\u00f6gre fetthalt \u00e4n den vanliga havredrycken. Vi penslade dessutom bullarna med havredryck innan gr\u00e4ddning. Det ger inte lika mycket f\u00e4rg som med \u00e4gg men ger en finare yta \u00e4n om man inte penslar alls. Alla ingredienser ska var rumsvarma innan du s\u00e4tter ig\u00e5ng och bakar. <\/p>\n\n\n\n

Till ca 30 stycken bullar<\/h3>\n\n\n\n

Fyllning<\/strong>
150 g rumsvarmt mj\u00f6lkfritt margarin
1 dl farinsocker
1 dl str\u00f6socker
5 tsk malen kanel (vi anv\u00e4nder Ceylon kanel<\/a>)<\/p>\n\n\n\n

Vetedeg<\/strong>
50 g j\u00e4st
5 dl havredryck<\/a>
1 msk malen kanel
250 g mj\u00f6lkfritt margarin
2dl str\u00f6socker
ca 1 kg vetemj\u00f6l (ca 16 dl)
1 tsk salt<\/a><\/p>\n\n\n\n

Pensling:<\/strong>
0,5 dl Havredryck<\/p>\n\n\n\n

Sockerlag:<\/strong>
1 dl vatten
1 dl str\u00f6socker<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
    \n
  1. Mosa ihop ingredienserna till fyllningen till en j\u00e4mn och mjuk smet.<\/li>\n\n\n\n
  2. Smula j\u00e4sten i en bunke och tills\u00e4tt havredrycken och r\u00f6r tills j\u00e4sten l\u00f6sts upp helt.<\/li>\n\n\n\n
  3. H\u00e4ll ner kanel, margarin i bitar, str\u00f6socker och h\u00e4lften av vetemj\u00f6let. Arbeta ihop till en kladdig deg. H\u00e4ll i saltet och n\u00e4stan allt mj\u00f6l. <\/li>\n\n\n\n
  4. Kn\u00e5da ordentligt i minst 10-15 minuter f\u00f6r hand.<\/li>\n\n\n\n
  5. Kavla ut degen till en stor rektangel (ca 30\u00d760 cm).<\/li>\n\n\n\n
  6. Bre ut fyllningen \u00f6ver hela rektangeln och vik sedan p\u00e5 mitten l\u00e4ngs med l\u00e5ngsidan. Kavla lite l\u00e4tt s\u00e5 att du j\u00e4mnar ut den.<\/li>\n\n\n\n
  7. Sk\u00e4r 1 cm tunna remsor l\u00e4ngs med kortsidan av den vikta rektangeln med hj\u00e4lp av en pizza slicer. Snurra varje remsa till ett nystan kring tv\u00e5 av dina fingrar, snurra sista \u00e4nden runt bullen och sen in under den.<\/li>\n\n\n\n
  8. L\u00e4gg bullarna p\u00e5 pl\u00e5tar med bakpl\u00e5tspapper (jag anv\u00e4nde 3 pl\u00e5tar) t\u00e4ck med en bakduk och l\u00e5t j\u00e4sa i ca 2 timmar. Testa genom att trycka l\u00e4tt p\u00e5 degen, om den studsar tillbaka \u00e4r de f\u00e4rdigj\u00e4sta.<\/li>\n\n\n\n
  9. S\u00e4tt ugnen p\u00e5 200 grader (\u00f6ver- och underv\u00e4rme).<\/li>\n\n\n\n
  10. Pensla bullarna med havredryck. Gr\u00e4dda i mitten av ugnen i ca 15 minuter (eller tills de f\u00e5tt fin f\u00e4rg).<\/li>\n\n\n\n
  11. F\u00f6rbered sockerlagen genom att blanda vatten och str\u00f6socker i en kastrull som du v\u00e4rmer upp p\u00e5 medelv\u00e4rme tills sockerkristallerna har l\u00f6st sig. L\u00e5t svalna lite.<\/li>\n\n\n\n
  12. Pensla bullarna med sockerlagen n\u00e4r de kommit ur ugnen. Pensla n\u00e5gra i taget och str\u00f6 \u00f6ver p\u00e4rlsocker p\u00e5 dem innan sockerlagen torkar (d\u00e5 fastnar de i sockerlagen).<\/li>\n\n\n\n
  13. \u00c4t och njut!<\/li>\n<\/ol>\n\n\n\n
    \"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

    I g\u00e5r bakade vi kanelbullar efter Camilla Hamids recept. 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