Snúðar og snúðakaka - Rolled buns and Bun cake
25 g cake yeast OR 2 1/2 tsp dry yeast
100 ml milk, skimmed milk or water
400 ml flour
1/2 tsp salt
1 tsp sugar
30 g butter or margarine, soft
1 small egg (or 1/2 a big one)
1 tbs butter
2 tbs sugar
50 ml raisins or 1 tsp ground cinnamon
4 tbs confectioner's (icing) sugar
1/2 tsp cocoa powder (optional)
2 tsp boiling water
Heat the milk to 37°C and dissolve the yeast in it.
Mix the flour, salt and sugar together in a bowl. Crumble in the butter. Add the egg and milk, mix well and knead well. Set dough aside to rise for 15-20 minutes. Meanwhile you can prepare the rest of the ingredients.
Punch down the dough and knead again. Roll out into a rectangular shape, about 20x30 cm. Spread with soft butter and sprinkle over the sugar and raisins or cinnamon. Roll up into a sausage shape and cut into 10-12 slices.
To make a cake, arrange the slices into a buttered cake pan so that they touch and let them rise for 20-30 minutes. If you want to make individual buns, arrange on a buttered cookie sheet with about an inch between them and let rise for 20-30 minutes.
Bake on a lower rung of the oven at 200-225°C for 15-20 minutes for cake and 10-15 minutes for buns. Pour over the icing while still warm.