Sexy Swedish Buns Recipes

SWEDISH SEMLOR (SHROVE TUESDAY BUNS)

Steps:

• Make the tangzhong: Combine water, milk and flour in a medium saucepan. Whisk until combined and no lumps remain. Place saucepan over medium heat and cook mixture, whisking constantly, until it thickens, about 1-2 minutes. Set aside to cool.
• Make the dough: While the tangzhong is cooling, begin preparing the rest of the ingredients for the dough. Combine yeast, cardamom, salt, sugar and flour in the bowl of a stand mixer. Whisk briefly by hand to combine.
• Attach the dough hook to the mixer. Add melted and cooled butter, slightly warm milk, egg and the cooled tangzhong (it can be slightly warm to the touch) to the dry ingredients. Mix on medium low until fully combined.
• Increase mixer speed to medium and knead mixture for 3-4 minutes or until dough is slightly tacky but not sticky and clears the side of the bowl. It's okay if it's sticking to the bottom of the bowl slightly. You can also mix and knead the dough by hand but it will take longer, more like 8-10 minutes.
• Cover bowl with plastic wrap and allow the dough to rise for an hour or until 1 ½ or 2 times its original size. The time will largely depend on the temperature of your kitchen.
• Once dough has risen, line a baking sheet with parchment paper and divide the dough into 12 equal pieces. Working with one piece at a time, gather up the edges of the dough into a rough ball shape, pinching the dough where the edges come together to create a "bellybutton". Place the ball, bellybutton side down, on a clean kitchen counter. Cupping the ball with your hand so that your palm is lightly resting on the dough and your fingertips are resting on the counter, make small circles with the dough until a tight ball is formed. Place the ball on the baking sheet. Repeat with remaining pieces of dough.
• Cover lightly with plastic wrap and let rise at room temperature for 45 minutes.
• Meanwhile, preheat the oven to 400 degrees. Combine egg and 1 tablespoon water to create an egg wash. Uncover the buns and brush each bun with the egg wash. Bake at 400 degrees for 12-16 minutes or until buns are golden brown. Cover the buns with a clean dish towel and let cool to room temperature (this will keep the buns from forming a hard crust).
• When you are ready to serve, make the filling. Combine almonds, sugar, salt and almond extract in the work bowl of a food processor. Process until almonds are finely ground. Remove the almond mixture from the work bowl and transfer to a medium bowl. Start by mixing ½ cup of milk into the ground almond mixture. Continue adding milk if necessary, 1 tablespoon at a time, until your filling has a creamy consistency.
• Prepare the whipped cream. Place the cream in the bowl of a stand mixer. Using the whisk attachment, whisk the cream on medium-high speed until it begins to thicken. Add sugar and continue whisking until the whipped cream is fluffy and and can hold medium to stiff peaks.
• Use a small, sharp knife to cut a triangular "hat" out of the top of the bun and set it aside to use later. Remove some of the inside of the bun using the knife and your fingers creating a nice cavity for the almond filling. Slice off the bottom of the hat so that it is only ¼-½ an inch thick.
• Fill the bun with a spoonful or two of the almond filling. Dollop or pipe whipped cream on top. Artfully arrange the hat on top of the cream. Repeat with remaining buns. Dust tops with powdered sugar. Serve immediately.

SEXY SWEDISH BUNS

Steps:

• Stir the yeast into the warm milk in a bowl, then put it aside. If using cardamom pods, lightly bash them in a pestle and mortar, then pick out the husks and pound the seeds to a fine powder. Beat the eggs and a pinch of sea salt in a large bowl, then add the cardamom, sugar, melted butter, 500g of the flour and the milk and yeast mixture. Whisk constantly as you add everything so you end up with quite a thick, gluey consistency. Mix in the remaining 300g of flour until you have a dough. Use clean floured hands to bring the dough together, then dust the top with flour. Cover the bowl with clingfilm and leave in a warm place to prove for 1 hour, or until the dough has doubled in size and is full of air pockets.
• Meanwhile, put the blueberries and caster sugar into a bowl. Finely grate the orange zest and add most of it to the bowl, along with a good squeeze of orange juice, then mash together with a potato masher. Line a large baking tray with greaseproof paper, then dot the paper with a few knobs of the butter and sprinkle over half the demerara sugar.
• Dust a clean surface and your hands with flour and gently stretch and pull the risen dough out until it's a bit bigger than an A4 piece of paper. This next bit is pretty messy, so have a bowl of flour on hand to help you handle the dough and don't be alarmed if it seems quite wet. Use a slotted spoon to move half the mashed blueberries on to the dough. Try not to include too much juice. Use the back of the spoon to spread the blueberries around the dough. Pull the sides of the dough up and into the middle like an envelope, and keep turning and pushing the dough together.
• Cut the dough into 8 equal portions, then pull and stretch each one into a long, thin sausage shape, twisting them around on themselves so you get a sort of rough knot. Arrange them on the tray, leaving enough room between for them to spread as they cook. Push your fingers into the top of each one to make a little well, then spoon in a few of the remaining mashed berries and gently push them down. Spoon over a little of the blueberry juice from the bowl, then sprinkle with the rest of your demerara and the reserved orange zest. Cover with a damp tea towel and leave to prove for about 20 minutes in a warm place.
• Preheat your oven to 180ºC/350ºF/gas 4. Once the buns have risen, put them into the oven and cook for 25 minutes, until golden and crispy. Serve them, hot and delicious, by themselves or with warm custard.

SEXY SWEDISH BUNS

Steps:

• ;
• For the dough:;
• Stir the yeast into the warm milk in a bowl, then put it aside.;
• If using cardamom pods, lightly bash them in a pestle and mortar, then pick out the husks and pound the seeds to a fine powder.
• Beat the eggs and salt in a large bowl, then add the cardamom, sugar, melted butter,
• 18 ounces/500 g flour, and the milk and yeast mixture. Whisk constantly as you add everything so you end up with quite a thick, gluey consistency. Mix in the remaining
• 10 ounces/300 g flour until you have a dough. Use clean, floured hands to bring the dough together, then dust the top with flour.
• Cover the bowl with plastic wrap or clingfilm and leave in a warm place to prove or rise for 1 hour, or until the dough has doubled in size and is full of air pockets.
• For the filling:
• Meanwhile, put the blueberries and caster sugar (superfine) into a bowl. Finely grate the orange zest and add most of it to the bowl, along with a good squeeze of orange juice, then mash together with a potato masher.
• Line a large baking tray with greaseproof paper, then dot the paper with a few knobs of the butter and sprinkle over 1/2 the demerara sugar (raw sugar).
• Dust a clean surface and your hands with flour and gently stretch and pull the risen dough out until it's a bit bigger than a 8 1/2 by 11-inch letter-size/A4 (210 mm by 297 mm) piece of paper.
• Cook's Note: This next bit is pretty messy, so have a bowl of flour on hand to help you handle the dough and don't be alarmed if it seems quite wet.
• Use a slotted spoon to move 1/2 the mashed blueberries onto the dough. Try not to include too much juice. Use the back of the spoon to spread the blueberries around the dough. Pull the sides of the dough up and into the middle like an envelope, and keep turning and pushing the dough together.
• Cut the dough into 8 equal portions, then pull and stretch each one into a long, thin sausage shape, twisting them around on themselves so you get a sort of rough knot. Arrange them on the tray, leaving enough room between for them to spread as they cook. Push your fingers into the top of each one to make a little well, then spoon in a few of the remaining mashed berries and gently push them down.
• Spoon over a little of the blueberry juice from the bowl, then sprinkle with the rest of your demerara sugar (raw sugar) and the reserved orange zest. Cover with a damp tea towel and leave to prove or rise for about 20 minutes in a warm place.
• Preheat your oven to 350 degrees F/180 degrees C/gas 4. Once the buns have risen, put them into the oven and cook for 25 minutes, until golden and crispy. Serve them, hot and delicious, by themselves or with warm custard.

SWEDISH ST. LUCIA BUNS

Steps:

• Heat milk in a small saucepan over medium heat just until bubbles form around the edge of the pan, about 3 minutes. Remove from heat. Add sugar, butter, salt, and saffron, stirring until butter is melted. Let cool to lukewarm temperature, about 2 minutes.
• Sprinkle yeast over warm water in large bowl, stirring until dissolved. Stir in milk mixture and 3 1/2 cups flour until smooth, about 2 minutes. Stir in eggs. Add remaining flour gradually, mixing in the last by hand until dough leaves the sides of the bowl and is very soft.
• Turn dough out onto a lightly floured surface. Cover with a bowl and let rest for 10 minutes.
• Knead dough with additional flour as needed, about 5 minutes. Place dough in a lightly greased large bowl; flip dough to grease both sides. Cover with a towel and let rise in a warm place until doubled in size, 60 to 90 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Punch down dough. Take golf ball-sized bits of dough and roll out into snakes. Roll each end in opposite directions to create 'S' forms. Place buns on the prepared baking sheets.
• Combine egg yolk and water in a bowl with a whisk. Brush over buns.
• Bake in the preheated oven for 6 minutes. Remove from the oven, leaving oven on. Quickly place 1 raisin in the center of each 'S' curve.
• Return to the oven and continue to bake until golden and cooked through, about 6 minutes more. Let cool on a wire rack before serving.