Den Gamle Fabrik Raspberry & Rhubarb Marmelade - 380 grams

Raspberry and rhubarb marmalade from Den Gamle Fabrik, a fantastically delicious marmalade with a wonderful taste of fresh raspberries and rhubarb. The marmalade is perfect both on the breakfast table and with a cheese platter. And the best thing after the taste is the easy-to-open lid! Den Gamle Fabrik has been making marmalades from the finest fruits and berries for over 175 years. Just like in the old days, the marmalade is made in open pots under gentle heating. It is a winning concept for preserving the natural taste of the ingredients and maintaining the delicious berries and fruit pieces that add that little extra.

Festive buns with jam and cream

Ingredients:

25 g yeast
1 dl warm milk
1 egg
300 g wheat flour
150 g butter
1 tbsp sugar
1 pinch salt
½ tsp cardamom
1 egg
2 tbsp sugar
1 tbsp wheat flour
1 tsp vanilla sugar
1/4 l milk
12 tsp DEN GAMLE FABRIK Raspberry-Rhubarb jam
1 beaten egg for brushing

Stir the yeast into warm milk and whisk in the egg. Crumble the butter into 150 g wheat flour and add sugar, salt and cardamom. Stir the yeast mixture into the batter and stir it well with a spoon. Add the rest of the wheat flour a little at a time and knead the dough until it is shiny and smooth. Let the dough rest for 15 minutes.
Whisk together the eggs, sugar, wheat flour and vanilla. Bring the milk to a boil and pour it into the egg mixture while whisking constantly. Pour everything back into the saucepan and bring the cream to a boil while stirring. Roll out the dough approx. 30x40 cm and cut it into 12 squares of approx. 10x10 cm. Place a generous spoonful of vanilla cream and marmalade in the middle of each square. Pinch the corners of the dough together towards the middle and pinch them together firmly over the filling in the middle. Place the buns with the seam down on a baking sheet lined with baking paper. Brush the buns with beaten egg and let them rise warm for 30-45 minutes.
Bake the buns for approx. 15 minutes at 200°C.
Garnish the warm buns with your favorite glaze and shavings. Only your imagination sets the limits. Freeze the buns for later, warm them a little in the oven before serving and garnishing.

Sugar, raspberries (22.5%), rhubarb (22.5%), water, thickener (pectin), acidity regulators (calcium chloride and citric acid), preservative (potassium sorbate). Contains 45 g of fruit per 100 g.