Smør Bullar Recipes
SMøR BULLAR
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 400 degrees.
- 2. Cream butter and sugar thoroughly. Add flour, salt, vanilla and pecans, and mix well. Cover dough and chill for half an hour.
- 3. Form dough into small balls* (about 1-inch diameter), and place 2 inches apart on an ungreased baking sheet. Bake until set, but do not brown (8-10 minutes). Allow to cool for 3 minutes before removing from baking sheet, then roll in the additional powdered sugar. When completely cool, roll again in powdered sugar.
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- In a small saucepan, melt the butter and then add the milk. Warm the mixture until it's lukewarm, and then add it to the bowl of a stand mixer fitted with the dough hook attachment. Note: the milk should not be hot, just barely warm to the touch, or it will kill the yeast.
- Add the yeast to the bowl with the milk and butter mixture, and mix to dissolve. Then add the salt and sugar, and mix together.
- With the mixer running on low speed, slowly add the flour. Once all the flour has been added, continue to knead for about 10 minutes. The dough should be smooth and pulling away from the side of the bowl.
- Cover the bowl (no need to transfer to a separate greased bowl) and allow to rise for 45 minutes to an hour, or until about doubled in size. Note: find a nice warm spot for your dough to rise.
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- Preheat the oven to 325° and line 2 baking sheets with parchment paper. In a stand mixer fitted with the paddle, cream the butter with the 1/4 cup of confectioners’ sugar and the vanilla at medium speed until smooth and pale, about 2 minutes. Mix in the flour and pecans at low speed. Cover the dough with plastic wrap and refrigerate until firm, at least 30 minutes.
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