Norwegian hole cake

Norwegian hole cake is a traditional dessert of Norway.

Imperial

 * 1 1/2oz fresh yeast
 * approximately 1/2 pint milk
 * 2 1/2oz butter or margarine, melted
 * 1 teaspoon salt
 * 4oz treacle
 * 2 teaspoons ground aniseed or ground fennel seeds
 * 1 1/2lb rye flour and strong white flour, mixed
 * 8oz plain flour

Metric

 * 40g fresh yeast
 * approximately 300ml milk
 * 65g butter or margarine, melted
 * 1 teaspoon salt
 * 100g treacle
 * 2 teaspoons ground aniseed or ground fennel seeds
 * 750g rye flour and strong white flour, mixed
 * 225g plain flour

Recipe

 * Using a little milk, cream the fresh yeast in a bowl.
 * Warm the remaining milk, add the melted butter or margarine, and pour over the yeast
 * Mix in the treacle, salt and spices
 * Add the flour to make a dough, and beat until it comes away from the sides of the bowl
 * Cover and allow to rise in a warm place until it has doubled in size
 * Knead the dough until it is smooth and divide into quarters.
 * Shape each piece of dough into an 8inch/20cm circle and then cut a circle from the center with a cookie cutter or glass
 * Place the cakes on a greased cookie sheet, cover, and allow to rise in a warm place
 * Prick holes in the cakes and then bake in a 200C/400F oven for 35 minutes.
 * Remove the cakes from the oven, brush all over with lightly salted water, and then let them cool on a wire rack.

Source

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