{"id":162,"date":"2016-09-12T20:18:00","date_gmt":"2016-09-12T20:18:00","guid":{"rendered":"http:\/\/thebakingdays.com\/index.php\/2016\/09\/12\/kanelboller-med-kremost-glasur\/"},"modified":"2019-09-14T14:26:59","modified_gmt":"2019-09-14T14:26:59","slug":"kanelboller-med-kremost-glasur","status":"publish","type":"post","link":"https:\/\/thebakingdays.com\/index.php\/2016\/09\/12\/kanelboller-med-kremost-glasur\/","title":{"rendered":"Kanelboller med kremost glasur"},"content":{"rendered":"<p>&nbsp;<\/p>\r\n<p style=\"text-align: center;\">Kanelboller er godt i seg selv, og med kremost glasur blir de syykt gode!<\/p>\r\n<p>&nbsp;<\/p>\r\n<p>F\u00f8rst lager du en s\u00f8t gj\u00e6rdeig, oppskrift finner du <a href=\"http:\/\/thebakingdays.com\/index.php\/2015\/10\/07\/grunnoppskrift-sot-gjaedeig\/\">her<\/a><\/p>\r\n<p>&nbsp;<\/p>\r\n<h6>Kanelfyll:<\/h6>\r\n<ul>\r\n<li>100 g mykt sm\u00f8r<\/li>\r\n<li>125 g sukker<\/li>\r\n<li>15 g kanel\u00a0<\/li>\r\n<\/ul>\r\n<p>&#8211; Ha alle ingrediensene i en bolle og r\u00f8r godt sammen.\u00a0<\/p>\r\n<p>&nbsp;<\/p>\r\n<h6>Slik gj\u00f8r du:<\/h6>\r\n<p>&#8211; N\u00e5r deigen er ferdig hevet har du litt mel p\u00e5 kj\u00f8kkenbenken og velter deigen ut p\u00e5 benken. Elt deigen litt med hendene for \u00e5 lage en smidig deig. Del deigen i to.<\/p>\r\n<p>Kjevle den ene delen til et rektangel ca. 30 x 20 cm. Bre kanelfyllet jevnt utover hele rektangelet. Begynn p\u00e5 den korte siden og rull sammen deigen til en stor p\u00f8lse. Bruk en kniv til \u00e5 dele deigen i like store deler. Gjenta prosessen med den resterende deigen.<br \/><br \/>&#8211; Kle et stekebrett med bakepapir og legg snurrene p\u00e5. La etterheve i ca. 30 minutter. Stek snurrene p\u00e5 200 grader i ca. 15-20 minutter.\u00a0<\/p>\r\n<p>&nbsp;<\/p>\r\n<p><img class=\"aligncenter\" src=\"http:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/03\/IMG_1263-1024x682.jpg\" alt=\"This image has an empty alt attribute; its file name is IMG_1263-1024x682.jpg\" \/><\/p>\r\n<h6>\u00a0<\/h6>\r\n<h6>Ingredienser kremostglasur:<\/h6>\r\n<ul>\r\n<li>150 g kremost, kald<\/li>\r\n<li>\u00a050 g\u00a0sm\u00f8r<\/li>\r\n<li>100 g melis<\/li>\r\n<\/ul>\r\n<p>&nbsp;<\/p>\r\n<h6>Slik gj\u00f8r du:<\/h6>\r\n<div>&#8211; Ha mykt sm\u00f8r og melis i en bolle. Bruk kj\u00f8kkenmaskin eller h\u00e5ndmikser og visp sm\u00f8r og melis godt sammen.\u00a0<\/div>\r\n<div>\u00a0<\/div>\r\n<div>&#8211; Ha i kremost og visp til en glatt glasur.\u00a0<br \/><br \/>&#8211; N\u00e5r kanelbollene har avkj\u00f8lt seg litt kan du sm\u00f8re glasuren p\u00e5.<\/div>\r\n<div>\u00a0<\/div>\r\n\r\n<figure class=\"wp-block-image\"><img loading=\"lazy\" width=\"1024\" height=\"616\" class=\"wp-image-1156\" src=\"http:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/03\/IMG_1292-1024x616.jpg\" alt=\"\" srcset=\"https:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/03\/IMG_1292-1024x616.jpg 1024w, https:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/03\/IMG_1292-300x180.jpg 300w, https:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/03\/IMG_1292-768x462.jpg 768w, https:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/03\/IMG_1292-1140x685.jpg 1140w, https:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/03\/IMG_1292.jpg 1600w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\r\n<p>&nbsp;<\/p>\r\n","protected":false},"excerpt":{"rendered":"<p>Kanelboller er godt i seg selv, og med kremost glasur blir de syykt gode!<\/p>\n","protected":false},"author":1,"featured_media":1155,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":""},"categories":[11,23],"tags":[],"jetpack_featured_media_url":"https:\/\/thebakingdays.com\/wp-content\/uploads\/2019\/03\/IMG_1279.jpg","_links":{"self":[{"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/posts\/162"}],"collection":[{"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/comments?post=162"}],"version-history":[{"count":5,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/posts\/162\/revisions"}],"predecessor-version":[{"id":1758,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/posts\/162\/revisions\/1758"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/media\/1155"}],"wp:attachment":[{"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/media?parent=162"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/categories?post=162"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/tags?post=162"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}