2 dl mj\u00f6lk<\/i><\/div>\n
150 g sm\u00f6r<\/i><\/div>\n
2 msk str\u00f6socker<\/i><\/div>\n
ca 7dl vetemj\u00f6l<\/i><\/div>\n

<\/i><\/div>\n
Fyllning<\/b><\/div>\n
100 g sm\u00f6r (inte socker som jag r\u00e5kade skriva tidigare)<\/i><\/div>\n
1 dl str\u00f6socker<\/i><\/div>\n
2 msk vaniljsocker<\/i><\/div>\n

<\/i><\/div>\n
\u00c4gg till pensling<\/i><\/div>\n
Florsocker att pudra<\/i><\/div>\n

<\/i><\/div>\n
1. Smula j\u00e4sten i en bunke. Sm\u00e4lt sm\u00f6ret, h\u00e4ll \u00f6ver mj\u00f6lken och v\u00e4rm till 37 grader. H\u00e4ll degv\u00e4tskan \u00f6ver j\u00e4sten och r\u00f6r tills den l\u00f6st sig. H\u00e4ll i sockret och vetemj\u00f6let och forma en kladdfri deg.<\/i><\/div>\n

<\/i><\/div>\n
2. Fyllning. R\u00f6r rumsvarmt sm\u00f6r tillsammans med sockret och vaniljsockret s\u00e5 att allt blandas.<\/i><\/div>\n

<\/i><\/div>\n
3. Dela degen i tv\u00e5 delar. Kavla varje deg till en ganska tunn kvadrat och dela sedan varje del i 16 sm\u00e5 rutor. L\u00e4gg en sked av fyllningen p\u00e5 varje ruta och vik in sidorna. L\u00e4gg i en bullform p\u00e5 en pl\u00e5t och l\u00e5t j\u00e4sa i 1,5 – 2 timmar.<\/i><\/div>\n

<\/i><\/div>\n
4. Pensla bullarna med ett uppvispat \u00e4gg och gr\u00e4dda sedan i 225 grader i ca 8 minuter. N\u00e4r bullarna sedan svalnat pudras de med lite florsocker.<\/i><\/div>\n

<\/i><\/div>\n
\u00c4t och njut!!<\/i><\/div>\n
<\/div>\n
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