Nemme og lækre boller med rosiner og hasselnødder, lavet af en dej der blot skal røres sammen og koldhæve natten over. Om morgenen sætter du bollerne med en ske på bagepladen. Ingen mel på bordet – men stadig saftige boller på tallerkenen!

 

12 stk

 

Du skal bruge
DEJ
1/8 af en pakke gær (6-7 gram)
3½ dl koldt vand
1 tsk honning
1 dl havregryn
1 dl spelt- eller rugflager (eller blot flere havregryn)
1 dl rosiner
½ dl grofthakkede hasselnødder
1 tsk fint salt
4½ – 5 dl hvedemel

DRYS
Ca. 1 dl havre-, rug- eller speltflager

Sådan gør du
AFTENEN FØR
Opløs gæren i vandet og tilsæt resten af ingredienserne til dejen, men hold lidt hvedemel tilbage. Rør det hele godt sammen – dejen skal være klistret og skal ikke kunne æltes, men holde sammen på sig selv (som hvis du satte den i toppe på bagepapir). Mængden af mel kan variere. Dæk dejen med film og sæt den på køl, her kan den stå i op til 24 timer.

PÅ DAGEN
Tænd ovnen på 225 grader, varmluft.

Tag dejen ud af køleskabet og sæt den med to skeer på en bageplade beklædt med bagepapir. Drys med havre- eller andre flager. Sæt bagepladen lunt i 15-20 minutter. Dæk ikke bollerne til med et klæde – det hænger de bare fast i. Når bollerne er  begyndt at “vågne” efter at have stået på køl hele natten, og er hævet en lille smule (de skal blot lige røre på sig), sætter du dem i ovnen, og bager dem i ca. 15-20 minutter, til de er gyldne og gennembagte.

Spises med smør og måske en god skive ost.

Tips & Tricks
Bollerne er gode at riste flere dage efter og kan også sagtens fryses ned.

 

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