We ate these!

Camera body: Canon EOS 550D
Lens: Sigma ART 50mm ƒ/1.4
Aperture: ƒ/2
Exposure: 1/40 s
ISO: Dual-ISO 100+200

That's it for today! :)

See ya tomorrow. The Trezor post took me a while to compile so I had to cut this one a bit short.
I'll do the weekly compilation tomorrow! See ya!

Edit: @kaminchan asked for the recipe so after writing it in a comment, I decided to update the post with it too.

The recipe:

• 5dl milk
• 50g yeast (or 22g dry yeast)
• 2 eggs
• 2 dl sugar
• 1 tbsp cardamom
• 1.5tsp salt
• approx. 10dl wheatflour
• 150g butter

For the surface glazing:

• one egg
• almond chips
• icing sugar or nib sugar

1. Take the eggs and butter to room temperature few hours before baking.
   Warm up the milk to 37°C (or 42°C if using dry yeast).
2. Mix the yeast into the milk until fully dissolved.
   Add eggs, salt, sugar and cardamom. Mix well.
3. Add in most of the flour. Knead and add more flour if needed.
4. Add butter. Knead more (adding flour if necessary).

The dough is ready if it separates easily from the bowl.

Cover the dough, and let it rise in a warm place into about double its size.

After the dough has risen, knead the air bubbles from the dough. Let the dough rest about 10 minutes under a cover.

Make balls from the dough and place them on an oven tray. Leave plenty of space between the buns as they will double in size. Let them rise again under a cover cloth.
Brush the buns with the egg. Add almond chips or nib sugar.

Bake in 225°C for 10 minutes.

For the filling, you may add whipped cream and almond paste and/or jam. Remember to let the buns cool down before adding the filling, otherwise it will melt in.

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[Previous post: Trezor (1.6.0) review.]

We celebrated my 2000 followers in my brother's new sauna! (224/365)
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Kiemis being funny. (227/365)
A better skating photo. (228/365)
My first attempt at stock photography – Crosswords with product placement. (229/365)
Trezor (230/365)

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