Saturday, June 17, 2006
I've Got a SecretPsst... I'm going to let you in on my little secret.
The contract is not signed yet, but I got the go ahead for a sequel to Aurora's Passion. A prequel, actually, and probably category novel length. I don't want to give too much away, because I'm in the planning stages. But... I can tell you it will be about Kris Anderssen's Bestemor during World War 2 in occupied Norway.
I'll also be divulging Bestemor's Secret Skillingsboller recipe. But here's a sneak peek for you:
Shilling buns (Skillingsboller)from Thinkquest.org
Shillingbun is a variety of the ordinary wheat bun, and this bun-recipe is a traditional Bergen recipe. The Shilling-buns taste delicious, a bit like cinnamon mini-rolls. In the old days, a shilling bun cost a (Norwegian) shilling, and that name has been kept, though the price has changed.
24 buns
1/2 cup margarine
1 3/4 cups milk
2 oz yeast
1/2 cup sugar
1 tsp cardamom
3 1/2 cups of flour
Cinnamon
Sugar
Butter
Middle rack: 425°F, 10-12 minutes
1. Melt the margarine. Add the milk. Heat till body temerature (if it feels too warm, let it cool off a bit). Add the yeast and stir till it’s dissolved in the mixture.
2. Find a large bowl. Add the milk/margarine/yeast and then add the sugar, cardamom and flour. Stir as much as you can, mixing all the ingredients. Knead the dough till it’s smooth. If the dough feels too wet, add more flour. If it’s too dry, add some water.
3. Cover the bowl with a cloth, place it in a fairly warm and let the dough rise for about 30 minutes.
4. Roll the dough out to an oblong shape. Butter it. Sprinkle with sugar and cinnamon.
5. Roll up. Divide the long, rolled-up dough into 20-30 pieces.
Place the buns on a cookie sheet like this:
Cover with a cloth and let the buns rise for a little while. Bake in the oven at 425°F for 10-12 minutes.
Don't forget if you blog about Aurora's Passion this month, you'll be entered in the Taste of Aurora's Passion Giveaway. Details here.
