Swedish Plain Buns Recipes

SWEDISH SAFFRON BUNS

Steps:

• Heat the milk and butter in a small saucepan until the butter has melted and the temperature has reached 100 degrees F (38 degrees C). Crumble the yeast into a bowl, then pour in the warm milk. Stir well until the yeast dissolves.
• Stir in the quark, saffron, sugar, salt, and 7 cups of the flour. Mix the dough in the bowl until it becomes shiny and silky, adding more flour as needed until it begins to come away from the sides of the bowl. Cover, and let rise for 40 minutes.
• Prepare 2 or 3 baking sheets by covering each with a sheet of parchment paper. Lightly flour a work surface, punch down the dough, then divide into 35 pieces. Roll each piece into a rope, 5 to 6 inches long. With the rope lying flat on the work surface, roll each end towards the center, in opposite directions, creating a curled S-shape. Place the buns on the prepared baking sheets, and garnish with raisins if desired. Cover with a towel, and allow to rise for an additional 30 minutes while you preheat oven to 425 degrees F (220 degrees C).
• Gently brush each bun with beaten egg, then bake in the oven until puffed and golden, 5 to 10 minutes.

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.

SWEDISH SAFFRON BUNS (LUSSEBULLAR) RECIPE BY TASTY

Steps:

• In a small saucepan, combine the milk, 1 tablespoon of sugar, and the saffron threads. Heat over medium-low heat, stirring to dissolve the sugar. Once the milk is steaming, remove from the heat and let cool to 110˚F (43˚C).
• Sprinkle the yeast over the milk and let bubble, about 5 minutes.
• In a large bowl, whisk together the flour, remaining sugar, salt, and cardamom.
• Make a well in the center of the flour and pour in the milk, 2 eggs, sour cream, and butter. Stir to combine, then, once the dough starts to come together, use your hands to incorporate fully.
• Turn the dough out onto a clean surface and knead until the dough is springy, about 5 minutes.
• Place the dough in a large bowl and cover with plastic wrap. Let rise in a warm place for 1 hour, or until doubled in size.
• Punch down the dough and flip onto a clean surface.
• Divide the dough into 12 equal pieces. Form each piece into a ball about 2 inches (5 cm) wide, then roll into a cylinder about 12-14 inches (30 cm) long
• Swirl the dough into a S shape starting at one end until the middle and then the other end.
• Transfer the dough to a parchment paper-lined baking sheet, cover with plastic wrap, and let rise for 30 minutes, until doubled in size.
• Preheat the oven to 400°F (200°C).
• Beat the remaining egg and brush over the dough swirls. Place a single raisin or chocolate chip in the center of the swirls on each end.
• Bake the buns for 10-12 minutes, or until golden brown and cooked through.
• Enjoy!

SWEDISH PLAIN BUNS

Steps:

• In a large mixing bowl, blend yeast & 1/2 cup of the cream.
• In a small over low heat, melt the margarine, then add remaining 1/2 cup of cream & heat mixture just until LUKEWARM.
• Add the warm mixture to the yeast mixture, then stir in sugar, ground almonds, cardamom, half of the flour & just 1 egg.
• Add remaining flour gradually, stirring constantly.
• After flour is incorporated, knead dough until smooth.
• Sprinkle a little flour on top, then cover with a cloth & allow dough to rise until double in size.
• Grease one or two large baking sheets.
• Turn dough onto a lightly-fooured surface, then knead until smooth again.
• Divide dough into 10 equal pieces and shape into round, smooth buns without cracks.
• Place buns on the prepared baking sheet, & let rise until doubled.
• Preheat oven to 400 degrees F.
• Beat the 2nd egg then carefully brush each bun with beaten egg & bake for 10 minutes, until golden brown.

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.

PLAIN BUNS

Steps:

• Dissolve 2 tablespoons yeast and 1 tablespoon sugar in 1 cup water.
• Let stand until yeast rises to the top.
• Sift the flour.
• Dissolve 1/4 cup sugar and 2 tablespoons salt in 4 cups lukewarm water.
• Add vinegar and oil.
• Add to flour.
• Add yeast mixture and mix well.
• Kneed dough until smooth.
• Let rise for 45 minutes in warm oven.
• Punch down and let rise for 30 minutes.
• Punch down and form buns.
• Let rise for 2 hours.
• Bake at 400 for 10 to 12 minutes.
• **Buns may be stored in the freezer until ready to use**.