Salten Glazed Lefse

Ingredients

190 g (7 oz.,3/4 cup + 2 Tbs.) butter
1 -1 1/4 kg (2 1/4-2 1/2 pounds, 2-2/12 liters, 8 1/3-10 cups) fine whole rye flour
2 tsp. hornsalt (or 2 Tbs. baking powder)
6 dl (2 1/2 cups) lukewarm water (35 C, 95 F)
2 dl (3/4 cups) light corn or sugar syrup flour for rolling out
Topping:
10 eggs
4 dl (1 2/3 cups) sugar
1 1/2 liters (quarts) full fat ilk
1/4-1/2 tsp. hornsalt (or 3/4-1 1/2 tsp. baking powder)
about 550 g (9 dl, 4 cups) flour

Instructions

1) Crumble butter into the flour and hornsalt. Add water and syrup. Knead well on a floured board to make a stiff, short dough.

2) Divide into 45-50 g (1 3/4 oz.) pieces.

3) Make a 30 cm (14") cardboard circle to use as a template.

4) Roll out the dough into sheets using the template on a floured board. Use a rolling pin with rills. Cut along the edges.

5) Brush off excess flour.

6) Keep the sheets cold. When all are rolled out, turn the pile. The side the rolling pin pattern is the "face".

7) Cook, face down, on a griddle. When all the sheets are cooked, preheat the oven to 250 C (450 F)

8) Whisk eggs and sugar until light and lemon-colored. Stir in the remaining ingredients to make a thick batter.

9) Spread topping on the sheets with a rubber spatula. Then use a spreading comb.

10) Bake 2-3 minutes.

11) Store in stacks in a dry place.

12) To serve, spread with butter, then sprinkle with sugar and cinnamon. Cut into diamonds or triangles and serve with gomme.