{"id":925,"date":"2022-05-29T14:01:49","date_gmt":"2022-05-29T12:01:49","guid":{"rendered":"https:\/\/hvamrode.dk\/mad\/?p=925"},"modified":"2022-05-29T14:01:49","modified_gmt":"2022-05-29T12:01:49","slug":"fastelavnsboller","status":"publish","type":"post","link":"https:\/\/hvamrode.dk\/mad\/broed-desserter\/andre-desserter\/fastelavnsboller\/","title":{"rendered":"Fastelavnsboller"},"content":{"rendered":"

Ingredienser<\/h3>\n

 <\/p>\n

25g g\u00e6r<\/p>\n

2 ss vand<\/p>\n

1dl m\u00e6lk<\/p>\n

1 \u00e6g<\/p>\n

100g plantemargarine<\/p>\n

2 ss sukker<\/p>\n

1 ts kardemomme<\/p>\n

4-5dl hvedemel<\/p>\n

 <\/p>\n

Fyld:<\/strong><\/p>\n

Syltet\u00f8j eller creme<\/p>\n

 <\/p>\n

Glasur:<\/strong><\/p>\n

 <\/p>\n

1\u00bd dl flormelis<\/p>\n

1 tsk.\u00a0vand<\/p>\n

 <\/p>\n

Tid og temperatur<\/strong><\/p>\n

 <\/p>\n

20 min. Ved 200\u00ba<\/p>\n

 <\/p>\n

S\u00e5dan g\u00f8r du:<\/strong><\/p>\n

 <\/p>\n

R\u00f8r g\u00e6ren ud i vandet.<\/p>\n

Tils\u00e6t m\u00e6lk, \u00e6g, plantemagarine, sukker og kardemomme.<\/p>\n

R\u00f8r melet i lidt efter lidt og \u00e6lt dejen godt igennem.<\/p>\n

Lad dejen h\u00e6ve tild\u00e6kket i 15 min.( Kog evt. kagecremen imens ).<\/p>\n

Rul en p\u00f8lse af dejen, og del den i 12 stk. form stykkerne til boller.<\/p>\n

S\u00e6t dem p\u00e5 pladen. Tryk dem flade og form et hul i midten med en finger.<\/p>\n

Lad bollerne h\u00e6ve tild\u00e6kket i 10 min.<\/p>\n

Form hullerne igen, fyld kage-creme eller syltet\u00f8j i midten af hver bolle.<\/p>\n

Pensl med \u00e6g og bag bollerne i 20 min. Ved 200 grader.<\/p>\n

Pynt fastelavnsbollerne med glasur.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredienser   25g g\u00e6r 2 ss vand 1dl m\u00e6lk 1 \u00e6g 100g plantemargarine 2 ss sukker 1 ts kardemomme 4-5dl hvedemel   Fyld: Syltet\u00f8j eller creme   Glasur:   1\u00bd dl flormelis 1 tsk.\u00a0vand   Tid og temperatur   20 min. Ved 200\u00ba   S\u00e5dan g\u00f8r du:   R\u00f8r g\u00e6ren ud i vandet. Tils\u00e6t m\u00e6lk,…<\/p>\n","protected":false},"author":2,"featured_media":693,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"default","_kad_post_title":"default","_kad_post_layout":"default","_kad_post_sidebar_id":"","_kad_post_content_style":"default","_kad_post_vertical_padding":"default","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"footnotes":""},"categories":[23],"tags":[],"class_list":["post-925","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-andre-desserter"],"_links":{"self":[{"href":"https:\/\/hvamrode.dk\/mad\/wp-json\/wp\/v2\/posts\/925","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hvamrode.dk\/mad\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hvamrode.dk\/mad\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hvamrode.dk\/mad\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/hvamrode.dk\/mad\/wp-json\/wp\/v2\/comments?post=925"}],"version-history":[{"count":1,"href":"https:\/\/hvamrode.dk\/mad\/wp-json\/wp\/v2\/posts\/925\/revisions"}],"predecessor-version":[{"id":926,"href":"https:\/\/hvamrode.dk\/mad\/wp-json\/wp\/v2\/posts\/925\/revisions\/926"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hvamrode.dk\/mad\/wp-json\/wp\/v2\/media\/693"}],"wp:attachment":[{"href":"https:\/\/hvamrode.dk\/mad\/wp-json\/wp\/v2\/media?parent=925"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hvamrode.dk\/mad\/wp-json\/wp\/v2\/categories?post=925"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hvamrode.dk\/mad\/wp-json\/wp\/v2\/tags?post=925"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}