SWEDISH VANILLA AND CINNAMON BUNS

THE MOST CLASSIC AND COMMONLY BAKED PASTRY IN SWEDEN...KNOWN AS "BULLAR" THE CLASSIC VERSION IS WITH CINNAMON...BUT VANILLA BUNS IS MY FAVOURITE, SO DIVIDED THE DOUGH IN TWO AND MADE TWO VERSIONS. THIS IS REALLY NOT DIFFICULT TO MAKE..IT JUST TAKES A LONG TIME BECAUSE OF THE DOUGH THAT NEEDS TO RISE...PERFECT FOR LAZY INDOOR DAYS...


YOU NEED THIS:

150 GRAMS BUTTER

1,4 LITER FLOUR

1 DL SUGAR (1/2 CUP)

1/2 TEASPOON SALT

50 GRAMS FRESH YEAST OR 12 GRAMS DRIED YEAST

5 DL MILK (2,5 CUP)


FILLING

VANILLA:

50 G SOFT BUTTER

3-6 TABLESPOONS OF VANILLA SUGAR (can be replaced with vanilla powder)

1 DL SUGAR (1/2 CUP)


CINNAMON:

50 G SOFT BUTTER

CINNAMON

1 DL SUGAR (1/2 CUP)


JUST DO THIS:

MELT THE BUTTER IN A POT AND SET ASIDE. ADD THE MILK TO THE BUTTER AND MAKE SURE IT IS ABOUT 37 DEGREES. IF YOU ARE NOT CERTAIN THAT IT'S THE RIGHT TEMPERATURE, RATHER HAVE IT COLDER THAN WARMER.

IF YOU ARE USING FRESH YEAST CRUMBLE IT INTO SMALLER PIECES IN A BOWL AND ADD THE MILK MIXTURE. IF YOU ARE USING DRIED YEAST, ADD IT TO THE FLOUR AND MIX. ADD THE SUGAR AND SALT AND THEN THE FLOUR A LITTLE AT A TIME, CREATING A NICE DOUGH. USE A BAKING MACHINE OR AN ELECTRICAL WHISK AND WORK WITH IT FOR ABOUT 5 MINUTES. MAKE SURE IT CREATES A FIRM DOUGH BUT THAT IT'S STILL A BIT STICKY.

LEAVE UNDER A TEA TOWEL TO RISE FOR ABOUT 35-45 MINUTES. IF YOU FEEL THAT THE DOUGH IS NOT RISING AS IT SHOULD A GOOD TIP IS TO FILL THE SINK WITH HOT WATER AND PUT THE DOUGH ON A TRAY ONTOP OF THE WATER. THE HEAT AND MOISTURE WILL HELP IT RISE FASTER.


ONCE THE DOUGH HAS RISED TAKE IT OUT ON THE COUNTER AND SPLIT THE DOUGH INTO TWO. USE PLENTY OF FLOUR ON THE COUNTER TOP.

USE A ROLLING PIN TO ROLL THE DOUGH OUT TO A NICE THIN LAYER, ABOUT 1/2 CM.

NOW ADD THE FILLING. LOADS OF BUTTER (minimum 50 g) AND THEN THE SUGAR AND VANILLA SUGAR.

FOR THE CINNAMON BUNS, TAKE AS MUCH CINNAMON AS YOU'D PREFER, BUT SPRINKLE A THIN LAYER AND MAKE SURE YOU COVER ALL OF THE DOUGH.

FOR SMALLER BUNS CUT THE DOUGH IN HALF. FOR BIGGER BUNS LEAVE IT THE WAY IT IS.

ROLL THE DOUGH TOGETHER AND USE A KNIFE TO CUT INTO 12 PIECES. PUT ON BAKING PAPER ON A TRAY.

LEAVE UNDER A TEA TOWEL TO RISE FOR ANOTHER 35-40 MINUTES.

PUT THE OVEN ON 225 DEGREES.

WITH A BRUSH ADD SOME WHISKED EGG ONTOP OF THE BUNS AND SPRINKLE WITH PEARL SUGAR. (FOR SA UNFORTUNATELY I HAVEN'T SEEN PEARL SUGAR HERE, REPLACE WITH SOME WHITE SPRINKLES OR WHEN IT COMES OUT OF THE OVEN, ADD SOME MELTED BUTTER AND ROLL THE BUNS IN SUGAR)

BAKE IN OVEN HIGH UP FOR ABOUT 8 MINUTES.


ENJOY FRESH FROM THE OVEN. FREEZE THE REST!


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