Swedish Buns

 

Ingredients How to treat buns (instruction for playboys)

Dough

  • 50 grams yeast
  • 150 grams butter
  • 5 dl (500 ml) milk
  • 1/2 teaspoon salt
  • 1-2 teaspoons of grounded cardamom
  • 850 grams of wheatflour
  • 1 egg

Stuffing

  • 50 grams of soft butter
  • lots of sugar
  • lots of cinnamon

Topping

  • stirred egg for "brushing"
  • coarse white sugar
  • chopped almonds

Crumble the yeast in a cup. Melt the butter, add the milk and heat to 37° Celsius (that´s around 98F..). Pour some of the butter/milk mixture in the cup with the yeast and mix until the yeast is dissolved.

Pour all of it in a bowl or in a food processor. Pour in the rest of the dough-ingredients. Blend thoroughly. Don´t run the foodprocessor too long, it´s buns you´re making..not bread!

Put a cloth over the bowl and let the yeast make wonders for about half an hour or maybe a little longer.

Divide the dough in two parts, use your roller (NO! not your roller blades!) to make it a about 5-10 millimeters thin. Put a lot of stuffing on it! First you butter it, then you powder it with cinnamon and then with the sugar. Now you´re supposed to roll it together again, it should look as a roll of wallpaper....but softer:))

Take a knife and cut it in 2-4 cm´s slices ( 1-1.5") put them in those nice paper tins you can buy... or put them on a buttered baking-sheet...let them rest for about 30 minutes, Wonder time, growing time! Put the topping on, first egg, then sugar.

Then......put the baking-sheet (with the buns on of course!) in a preheated owen (250° Celsius) and let them burn until they´re ready..nice light brown, not blackened!..:))

Well....eat them!

 

 

Buns in making...

 

  Surprise! ;-o~

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