So, 23. 11. 2013, 21:32

Skoleboller aneb. "školní buchty" / "school buns"

A tak jsem se konečně pustila do něčeho opravdu typicky norského. Noři jsou milovníci tzv. "boller", tedy volně přeloženo buchet a tak si v sebemenší kavárničce, ale i v supermarketech po celém Norsku můžete koupit rozinkovou, skořicovou, kardamonovou, čokoládovou a samozřejmě školní buchtu. Ta mi přijde, že je snad úplně nejoblíbenější. Třeba v práci, když se neprodají (což se nestává často), tak o ně bývá skoro boj. A zákazníci, vždycky když si ji kupují, tak se tak nějak šťastně usmívají :). Původně se skolebolle přibalovala na svačinu dětem do školy, proto ten školní název ..

Kynutého těsta jsem se dlouhou dobu podvědomě bála jako čert kříže. Vlastně to bylo teprve podruhé, co jsem se do něj pustila a poprvé, kdy jsem zjistila, že je to vlastně docela jednoduché. Zjistila jsem, že se prostě jen moc bojím a především věcí, které vůbec složité nejsou. A co vlastně je fakt složité, že? Tím teda nechci říct, že by moje skoleboller byly nějak předpisově dokonalé, ale jsou "dokonalé" ve své autentičnosti, že každý vypadá trošku jinak a je na nich vidět ten nádech "domácího pečiva" :). Příště budou možná vypadat víc ukázkově, ale v konečném důsledku jde prostě o to, že potěšily a udělaly radost. A s Radanem jsme se shodli, že chutnají vlastně lépe než ty, co nosím z práce (no, fandím si trochu :)). Dnes to posoudí ještě další čtyři lidé, protože přesně tolik jich Radan donese na narozeninovou oslavu jeho kolegu. Jsem zvědavá, jaká bude odezva. A jsem zvědavá i na vás, jestli se do nich pustíte a jaké budou výsledky. Tak mi je pak kdyžtak pošlete! :)

původní recept najdete tady.

EN: So I finally baked something typically Norwegian. Norwegians loves these so called "boller", buns in English, so in every little cafeteria or even grocery store in whole Norway you can buy raisin, cinnamon, cardamon, chocolate or this school bun. It seems to me like this skolebolle is the most favorite one. For example, at work when there is some skolebolle left (which does not happen very often), there is almost a fight for it. And when the customers are buying them, they always have this happy smile on their face :). Originally was skolebolle packed as a snack for kids to school, that is why it is called this way ..

I was always very afraid of sourdough dough. Basically, this was my second time working with this type of dough and my first time I realized that it is really not that difficult. I realized that I am afraid of things way too much and mostly I find out it is not so hard. What is really THAT hard, anyway? I do not want to say my skoleboller are perfectly perfect but maybe they are "perfect" in their authenticity, that each of them looks a little bit differently and you can see they are really homemade :). Maybe next time they will look more "properly" but I guess that is really not the point. They made me and Radan happy and we even agreed that they taste better than the ones I am sometimes bringing from work :)). Radan just went to a birthday party and took the last for with him so I am curious about the feedback. And I hope you will try them as well and maybe share your thoughts and picture with me. :)

The original recipe is here.

Recept / Recipe


na 15ks / 15 pieces
doba přípravy / preparation time: 20min + 60min
doba pečení / baking time: 15min/each batch

těsto / dough

250ml tučného mléka / 250ml full fat milk
1/2 balíčku sušeného droždí nebo cca 12g čerstvého / 1/2 pack dry yeast or 12g fresh yeast
1/2 lžičky kardamonu / 1/2 tsp cardamon
50g cukru / 50g sugar
375g hladké mouky / 375g plain flour
50g másla / 50g butter

vanilková omáčka / vanilla sauce

2 žloutky / 2 egg yolks
25g cukru / 25g sugar
200ml tučného mléka / 200ml full fat milk
1 lžička vanilkového extraktu / 1 tsp vanilla extract
1 a půl lžíce kukuřičného škrobu / 1 and half tbs cornstarch

poleva / icing

100g moučkového cukru / 100g icing sugar
3 lžíce vody / 3 tbs water
kokos / coconut

postup / process

1. V rendlíku si sehřejte mléko dovlažna a v jiném na mírném ohni rozpusťte máslo, tak aby nevřelo. Mléko přelijte do mísy, přidejte sušené nebo čerstvé droždí a promíchejte. Přidejte máslo, cukr, kardamon a nakonec mouku. Nejdřív promíchejte vařečkou a potom přidejte ruce. Když bude těsto zpracované, přesuňte do mísy vymazané máslem, zakryjte fólií a nechte asi na hodinu vykynout.

EN: In a large bowl, dissolve the yeast in the luke warm milk. Add the melted (and cooled) butter, the sugar, cardamom, and the flour. Blend well. When it is done, move the dough to greased bowl covered with plastic and let it rise for about one hour.

2. Mezitím si můžete připravit vanilkovou omáčku. Sehřejte mléko, aby bylo teplé, ale nevřelo. Žloutky si dobře promíchejte s cukrem a potom přidejte do teplého mléka. Přidejte extrakt a za stálého míchaní kukuřičný škrob. Míchejte, dokud směs trochu nezhoustne a potom odstavte.

EN: Meanwhile, you can prepare vanilla sauce. Whisk the egg yolks and sugar together very well. Bring the whole milk to a simmer in a medium saucepan. Slowly pour the egg yolk mixture into the milk, whisking briskly. Add the vanilla.While your egg and milk mixture is still simmering, add the cornstarch, little-by-little, whisking briskly. Allow the cornstarch to fully dissolve and the custard to thicken while stirring the entire time. It will take about 3- 5 minutes for the custard to thicken enough.



3. Po hodině vyndejte těsto z mísy na pomoučenou plochu. Zapněte troubu na 220 C. Těsto si rozdělte na 15 dílů a vytvořte z nich trochu zploštělá kolečka, která položte na plech vyložený papírem na pečení. Nechte na plechu ještě asi 10 minut odpočinout pod čistou utěrkou. Připravte si polevu. Moučkový cukr smíchejte s vodou.

EN: After an hour, take the dough form bowl and place it to a table sprinkled with flour. Preheat your oven to 220 C. Make 15 pieces from the dough and form them into round, a little bit flattened buns and place them on baking tray covered with baking paper. Let it rest on the baking tray for another 10 minutes. Cover them with dishcloth. Prepare the icing. Mix icing sugar and water together. 



4. Po 10ti minutách udělejte v každém kousku těsto jamku, do které nalijte zhruba jednu lžíci vanilkové omáčky. Dejte plech opatrně do trouby a pečtě asi 15 minut, dokud těsto nezhnědne. Vyndejte z trouby a dejte do ní další plech. Ještě teplé buchty potřete polevou a posypte kokosem.

EN: After 10 minutes, make a hole in each bun and place about a tablespoon of vanilla sauce to it. Put it carefully in the oven and bake for about 15 minutes until the buns will be golden brown. Remove from oven a put there another tray. While the buns are still hot, apply the icing and sprinkle with coconut. 

5. Skolebolle se dá podávat jak teplý, tak studený, záleží na vaší chuti a hladu :).

EN: You can serve your skolebolle warm or cold, depends on your taste and hunger :).





TIPS

- původně jsem si vanilkovou omáčku koupila už připravenou v obchodě, ale nakonec jsem se rozhodla udělat vlastní. Jednoduše proto, že nemám moc ráda polotovary a taky proto, že taková omáčka v ČR k dostání není a tak by byl tento recept trochu "nepoužitelný". Na druhou stranu, s přivřením očí, se dá použít vanilkový puding, jen s trochu menším množstvím mléka. Můžete do něj přidat trochu extaktu.

- nebojte se dát omáčky i trochu víc, já jí použila jen trochu, aby mi náhodou nevytekla, ale příště se toho už obávat nebudu, trochu víc vanilky by si to zasloužilo.

- můžete si buchty udělat i o něco větší, ve většíně obchodů se tak i prodávají, ale mně tyto měnší verze přijdou praktičtějši.

Komentáře

Napsal(a) Terez sweet melange, Ne, 24. 11. 2013, 12:17*

Jsem ráda, že jsi se dozvěděla něco nového a s norskými (hlavně sladkými) specialitami budu určitě pokračovat :). Kolegům prý chutnaly :)

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Kdybych mela tyhle skoleboller ohodnotit jednim slovem, pak vybiram "uzasne". Pekla jsem je jeste ted vecer, abychom meli co snidat, ale prece jen jsem neodolala a ten nejmensi bochanek jsem rozkrojila napul a rozdelila se se svym spolustravnikem. :) Kardamom, vanilku i kokos zboznuji. Cukrovou polevu moc rada nemam, takze jsem se ji snazila dat jen tolik, aby se prilepil kokos. Nejsou preslazene, nadherne voni, takhle dobre buchty/vdolky (vzhledem mi pripominaji klasicke ceske vdolecky) jsem uz dlouho nejedla. Delala jsem polovicni mnozstvi, takze se obavam, ze rano zmizi vazne rychle. Skvely recept. :)

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