{"id":1407,"date":"2010-02-13T16:52:12","date_gmt":"2010-02-13T15:52:12","guid":{"rendered":"http:\/\/lotta.hellstrom.st\/blog\/?p=1407"},"modified":"2011-02-23T19:27:18","modified_gmt":"2011-02-23T18:27:18","slug":"semmelbullar-version-11","status":"publish","type":"post","link":"https:\/\/lotta.agholme.se\/blog\/?p=1407","title":{"rendered":"Semmelbullar version 1.1"},"content":{"rendered":"<p>Dagen innan fastlagss\u00f6ndagen s\u00e5 \u00e4r det h\u00f6g tid att baka semmelbullar. I alla fall i min familj. H\u00e4r \u00e4ts den f\u00f6rsta semlan traditionsenligt denna s\u00f6ndag, och sedan s\u00e5 mumsas det p\u00e5 semlor varje tisdag fram till p\u00e5sk. Nu har jag visserligen fuskat lite detta \u00e5r, men nu drar semmel-s\u00e4songen ig\u00e5ng p\u00e5 allvar!<\/p>\n<p>Jag f\u00f6ljde n\u00e4stan receptet fr\u00e5n <a href=\"http:\/\/lotta.hellstrom.st\/blog\/?p=232\">f\u00f6rra \u00e5ret<\/a>, men \u00e4ndrade n\u00e5gra sm\u00e5 saker. Dels f\u00f6r att jag l\u00e4rt mig lite mer om bakning, degar och s\u00e5dant under \u00e5ret, dels f\u00f6r att jag var borta n\u00e5gra timmar p\u00e5 f\u00f6rmiddagen. Och, ja de blev riktigt riktigt goda!<\/p>\n<p><a href=\"http:\/\/lotta.hellstrom.st\/blog\/wp-content\/uploads\/2010\/02\/semla1.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/lotta.hellstrom.st\/blog\/wp-content\/uploads\/2010\/02\/semla1.jpg\" alt=\"Semmelbulle\" title=\"Semmelbulle\" width=\"450\" height=\"300\" class=\"aligncenter size-full wp-image-1410\" srcset=\"https:\/\/lotta.agholme.se\/blog\/wp-content\/uploads\/2010\/02\/semla1.jpg 450w, https:\/\/lotta.agholme.se\/blog\/wp-content\/uploads\/2010\/02\/semla1-300x200.jpg 300w\" sizes=\"auto, (max-width: 450px) 100vw, 450px\" \/><\/a><em><center>Ett praktexemplar i det sista dagsljuset<\/center><\/em><\/p>\n<h2>Uppdaterat recept p\u00e5 semmelbullar<\/h2>\n<p>ca 10-12 stycken<br \/>\n<strong>F\u00f6rdeg:<\/strong><br \/>\n10 g j\u00e4st<br \/>\n2.5 dl mj\u00f6lk (kall)<br \/>\n240 g vetemj\u00f6l special<\/p>\n<p>L\u00f6s j\u00e4sten i mj\u00f6lken, r\u00f6r ner mj\u00f6let och l\u00e5t st\u00e5 ca 3 timmar.<\/p>\n<p><strong>Stora degen:<\/strong><br \/>\nF\u00f6rdegen fr\u00e5n tidigare<br \/>\n50 g sm\u00f6r (rumstempererat)<br \/>\n65 g r\u00e5socker<br \/>\n1-1.5 tsk kardemumma<br \/>\n50 g l\u00e4tt cr\u00e9me fraiche<br \/>\n1 \u00e4gg<br \/>\n180 g vetemj\u00f6l special<br \/>\n0.5 tsk hjorthornssalt<br \/>\n0.5 tsk salt<\/p>\n<p>R\u00f6r sm\u00f6r och socker. Mortla kardemummak\u00e4rnorna och blanda ner detta i sm\u00f6rblandningen. Blanda detta med f\u00f6rdeg, cr\u00e9me fraiche och \u00e4gg i assistentens bunke. Blanda hjorthornssaltet med mj\u00f6let och tills\u00e4tt \u00e4ven detta. K\u00f6r p\u00e5 l\u00e5g hastighet i ca 10 minuter. Tills\u00e4tt saltet och k\u00f6r n\u00e5gra minuter till. L\u00e5t j\u00e4sa 1-1.5 timmar, tills degen blivit dubbelt s\u00e5 stor. H\u00e4ll upp p\u00e5 mj\u00f6lad b\u00e4nk, dela i 10-12 delar och baka ut till bullar utan att trycka ihop dem f\u00f6r mycket. L\u00e5t j\u00e4sa p\u00e5 pl\u00e5t ca 30 minuter och s\u00e4tt under tiden ugnen p\u00e5 250 grader. Pensla med \u00e4gg och gr\u00e4dda 8-10 minuter. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dagen innan fastlagss\u00f6ndagen s\u00e5 \u00e4r det h\u00f6g tid att baka semmelbullar. I alla fall i min familj. H\u00e4r \u00e4ts den f\u00f6rsta semlan traditionsenligt denna s\u00f6ndag, och sedan s\u00e5 mumsas det p\u00e5 semlor varje tisdag fram till p\u00e5sk. Nu har jag visserligen fuskat lite detta \u00e5r, men nu drar semmel-s\u00e4songen ig\u00e5ng p\u00e5 allvar! Jag f\u00f6ljde n\u00e4stan [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,16,21],"tags":[],"class_list":["post-1407","post","type-post","status-publish","format-standard","hentry","category-baka","category-brod","category-sotsaker"],"_links":{"self":[{"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1407","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1407"}],"version-history":[{"count":4,"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1407\/revisions"}],"predecessor-version":[{"id":2160,"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1407\/revisions\/2160"}],"wp:attachment":[{"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1407"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1407"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lotta.agholme.se\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1407"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}