Some things are straightforward as preparing buns. Mix everything together and then bake it. Although not so attractive in their thickness, their full-bodied aroma awes your senses immediately. The flavor is rich and intense, while the structure resembles a giant butter cookie.
The buns pair very well with a spoonful of sour cream if served as dessert. Combine with yogurt for a wonderful breakfast. Buns are primarily considered as a tea dessert which makes them perfect for a lazy, cozy afternoon.
2 cups of harmonica White wheat flour (250 ml)
⅓ cup of brown or coconut sugar
1 package of baking powder
100 g raisins
1 teaspoon cinnamon
¼ teaspoon nutmeg
120 g harmonica Cow butter
½ cup of harmonica Sugar Beet Molasses
200 g harmonica Yogurt
Mix the flour, sugar, raisins, baking powder and the spices in a bowl. Stir well. Cut the cold butter into cubes. Together with the flour, crush it into crumbs, like pie dough. If you prefer, use a food processor. Make a “well” in the flour mix and put the yogurt and the molasses. Stir until the ingredients are entirely mixed. Form the dough and leave it to rest for 30 minutes. Roll out the rested dough in a 1½-2 cm thick sheet. Slice it into rectangles, and then arrange them on a baking tray which is covered with baking paper.
Bake in a pre-heated (180°C) oven for 30 minutes. To make it pleasantly crispy from the outside, leave it to completely cool down before serving.