Family Vanilla Buns

Yummy-Friday-1-Blavarg-2278Yummy-Friday-1-Blavarg-2265

In Susanna’s family, they always made two kinds of buns, the classic Swedish cinnamon rolls and then these, the vanilla ones. They are really yummy and are still baked by all family members. You can do the beautiful shape by cutting the rolled dough into regular cinnamon rolls and then use a pair of scissors to make two cuts, almost through the roll. You will have three slices that are connected, the one slice you will have in the bottom of the bun should go in the middle, the other two should go one in each direction, over the middle one. Happy baking!

Vanilla Buns

Ca 36 buns

  • 500 g milk
  • 50 g fresh yeast or 1 package dry yeast
  • 1 dl/0,4 cup cane sugar
  • ½ teaspoon salt
  • 150 g soft butter
  • 800-840 g wheat flour

Filling:

  • 150 g soft butter
  • 1 dl/0,4 cup cane sugar
  • 2 tablespoons vanilla sugar

For brushing:

  • 1 egg
  • Powdered sugar

Set the oven to 225°C/440°F. Heat the milk according to instructions on the yeast package. Crumble the yeast into a dough mixer and pour he milk over it. Add sugar, salt and butter. Work some wheat flour into the dough gradually, but save some for kneading later. Work the dough for 5-10 minutes. Let the dough rise for 30 minutes under a cloth. Split the dough into 3 pieces, shape into three round buns. Roll one at a time into rectangles of ca 50×28 cm/20×11 inches. Mix butter, cane sugar and vanilla sugar. Spread the vanilla butter over the rectangles. Roll up the dough and cut into pieces of ca 4 cm. Cut two notches in a row with even spacing through two thirds of the dough. Turn up the fringes and turn every other in different directions. Put on trays with baking paper. Let the buns rise for 30 minutes under a baking cloth. Brush them with a lightly whisked egg. Bake the buns in the middle of the oven for 10-12 minutes. Take out the buns and let them cool on a grate under a baking cloth. Powder the buns with powdered sugar before serving.

4 responses

    • Hey Andrew,

      Ok, so you have rolled the dough with the filling in it and now you have a long roll. Make a cut one centimeter/half an inch into the roll, but don’t cut all the way through, leave one centimeter/half an inch at the bottom of the roll uncut. Repeat this cut another centimeter/half an inch into the roll. The third time, cut all the way through. Now you should have a bun with three slices that still stick together at the bottom. Push the first slice down on the baking sheet and then part the other two on top of the bottom one, one to the right and one to the left of the bottom one. Do you see how it works? Hope I’m clear enough! /Susanna

  1. Je découvre ton blog avec bonheur. Tout y est beau : les recettes, les photos, ton univers j’aime beaucoup. Hâte de de lire à nouveau. À très vite

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