Medura's Lefser, "the sweet of the north"

(Lefse is a norwegian sweet ive heard many from america ask about,
therefore i thought, why not give away the recipe? ^^)


Lefse dough, part 1:

1 ltr aldgoat milk (milk)
1 package yeast (harvested from the yeast beds in mmun-toy cellars)
3 pinches maple sugar (sugar)
0.2 kg salted butter (butter)
2 kg sunset wheat flour (flour) (try from 1.75 - 2.00 kg, its right when the dough is firm)

recipe:
Warm up the Aldgoat Milk in a sauce pan to about 80 celsius. Melt the salted butter in a pan
and put it into the milk after it has become a yellow liquid, then wait for it to become around
38 celsius (the warmth of your finger). Crumble the yeast that you got from mun-toy into a
pastry bowl and put in the maple sugar. Put the Aldgoat Milk / Salted butter into the bowl and
stir it togheter. Add flour and knead it into a nice dough. They should now lie pretty flat on a
board. Split the dough into nice Lefse parts, about 32 parts. Let them all lie on a board and put
a cloth over them.
Start to heat them at once! A bit strong warmth, in a pan. Lefsene (the lefses?) is then put on
a thick cloth, and you can put a light board over to keep them flat.


Lefse Cream, part 2:

2 blood currants (berry) (optional)
1 pinch cinnamon (spice) (optional)

0.5 kg salted butter (butter)
2 cups of powdered sugar (icing sugar)
0.3 ltr sweet cream (0.15 ltr buffalo milk + 0.15 ltr maple sugar)

Start out with making buttercream in a bowl(dish slated butter and the powdered sugar togheter into a cream).
Dish the sweet cream, stir carefully the cream and add it with the butter cream. (You may know add
ONE of the optional items IF you want).
Does it split? If so, put the bowl in hot water and stir the cream firmly. If it doesnt split, the cream is done.


Lefse Finish, part 3:

Take a butterknife and smear the cream on one side of all the Lefse's, then put two and two togheter
with the cream sides onto eachother.
They are now ready to be served, please enjoy.