{"id":758,"date":"2013-12-08T08:05:25","date_gmt":"2013-12-08T07:05:25","guid":{"rendered":"http:\/\/allergisidan.com\/recept\/?p=758"},"modified":"2025-02-27T21:09:57","modified_gmt":"2025-02-27T20:09:57","slug":"lussebullar","status":"publish","type":"post","link":"https:\/\/allergisidan.nu\/recept\/lussebullar\/","title":{"rendered":"Mj\u00f6lk- och \u00e4ggfria Lussebullar"},"content":{"rendered":"

Jag provade att g\u00f6ra lussebullar med receptet fr\u00e5n senaste Buff\u00e9<\/a> (nr 11, 2013) som blivit korad till b\u00e4st i test. De anv\u00e4nde rumsvarmt sm\u00f6r\/margarin f\u00f6r att beh\u00e5lla saftigheten i bullarna. Rumsvarmt sm\u00f6r\/margarin suger inte upp lika mycket mj\u00f6l som sm\u00e4lt sm\u00f6r g\u00f6r och d\u00e4rf\u00f6r beh\u00f6ver du inte anv\u00e4nda lika mycket mj\u00f6l i degen. Och p\u00e5 s\u00e5 sett beh\u00f6ver du inte heller anv\u00e4nda kvarg eller \u00e4gg f\u00f6r att f\u00e5 saftiga bullar. Rom drar fram b\u00e5de smak och f\u00e4rg fr\u00e5n saffranet. Bullarna g\u00e5r l\u00e4tt att g\u00f6ra med mj\u00f6lk- och sojafritt margarin och havredryck, och de blev supergoda!<\/p>\n

2 paket saffran
\n2 msk rom eller vatten
\n175 g rumsvarm mj\u00f6lk- och sojafritt margarin
\n5 dl rumsvarm havredryck
\n50 g j\u00e4st
\n800g vetemj\u00f6l (ca 13,5 dl)
\n2 dl socker
\n0,5 tsk salt
\nLite mj\u00f6l till utbakning<\/p>\n

Garnering:
\n1 dl russin som legat bl\u00f6tlagda i 0,5 dl vatten
\n0,5 dl havredryck till pensling
\nP\u00e4rlsocker<\/p>\n

L\u00e5t saffranet dra i rom\/vatten i ca 30 min. Sk\u00e4r margarinet i kuber. Smula ner j\u00e4sten i en bunke (det g\u00e5r lika bra att anv\u00e4nda torrj\u00e4st men blanda den d\u00e5 med mj\u00f6let ist\u00e4llet). Blanda j\u00e4sten med mj\u00f6lk, och h\u00e4ll i margarinet och saffranet med rommen\/vattnet.<\/p>\n

Tills\u00e4tt socker, salt och mj\u00f6l, jag v\u00e4gde mj\u00f6let och det blev perfekt med 800 g. Degen blir kladdig men medan du kn\u00e5dar s\u00e5 blir den smidigare och smidigare. Kn\u00e5da ca 15 minuter. L\u00e5t j\u00e4sa under bakduk till dubbel storlek, det tar ca 60 minuter.<\/p>\n

Ta upp degen p\u00e5 l\u00e4tt mj\u00f6lat bakbord, kn\u00e5da l\u00e4tt och forma till lussebullar (knepet h\u00e4r ar att inte anv\u00e4nda f\u00f6r mycket mj\u00f6l). L\u00e4gg p\u00e5 bakpl\u00e5tspapperskl\u00e4dda pl\u00e5tar och l\u00e5t j\u00e4sa \u00f6vert\u00e4ckta med bakduk i 30 min.<\/p>\n

S\u00e4tt ugnen p\u00e5 225 grader och l\u00e4gg russinen i vatten.<\/p>\n

Sila bort vattnet fr\u00e5n russinen och tryck i russin i bullarna, pensla med havredryck och jag brukar, som min mamma alltid gjorde, str\u00f6 p\u00e5 p\u00e4rlsocker p\u00e5 f\u00f6r att det blir s\u00e5 gott.<\/p>\n

Gr\u00e4dda mitt i ugnen i ca 8-10 minuter. L\u00e5t sedan svalna p\u00e5 galler under bakduk.<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Jag provade att g\u00f6ra lussebullar med receptet fr\u00e5n senaste Buff\u00e9 (nr 11, 2013) som blivit korad till b\u00e4st i test. 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