Vaniljbullar, or Swedish vanilla buns, are a classic treat, perfect for enjoying with coffee or as a sweet snack. This recipe makes three batches (3 satser), so you’ll have plenty to share or freeze for later.
Ingredients
For the Dough:
- 150 g unsalted butter
- 500 ml whole milk
- 50 g fresh yeast or 14 g active dry yeast
- 150 g granulated sugar
- 1/2 tsp salt
- 2 tsp ground cardamom (optional but traditional)
- 900–1000 g all-purpose flour
For the Filling:
- 200 g unsalted butter, softened
- 150 g granulated sugar
- 3 tbsp vanilla sugar (or the seeds from 2 vanilla pods)
For Brushing:
- 1 egg, lightly beaten
- Pearl sugar (optional, for topping)
Instructions
1. Prepare the Dough:
- Warm the Milk and Butter: In a saucepan, melt the butter over low heat. Once melted, add the milk and heat the mixture until it’s lukewarm (37°C/98°F). If you’re using fresh yeast, make sure the milk is only slightly warm to avoid killing the yeast.
- Mix the Yeast: If using fresh yeast, crumble it into a large mixing bowl. Pour the warm milk mixture over the yeast and stir until it dissolves. If using dry yeast, sprinkle it over the milk mixture, stir gently, and let it sit for about 5-10 minutes until it starts to bubble.
- Combine Ingredients: Add sugar, salt, and cardamom to the milk mixture. Gradually add the flour, a little at a time, mixing with a wooden spoon or a stand mixer with a dough hook attachment. The dough should be soft and slightly sticky, but it should pull away from the sides of the bowl.
- Knead the Dough: Knead the dough for about 10 minutes by hand or 5 minutes in a stand mixer until it’s smooth and elastic. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 45-60 minutes, or until it has doubled in size.
2. Prepare the Filling:
- While the dough is rising, prepare the filling. In a small bowl, mix the softened butter with the granulated sugar and vanilla sugar (or seeds). Stir until well combined and creamy.
3. Shape the Buns:
- Roll Out the Dough: Once the dough has doubled in size, turn it out onto a lightly floured surface. Divide the dough into three equal parts, one for each batch.
- Shape the Buns: For each batch, roll out one portion of dough into a large rectangle, about 1 cm thick. Spread a third of the filling evenly over the dough rectangle. Fold the dough over itself lengthwise so that you have a long, filled strip. Cut the strip into smaller pieces, about 2-3 cm wide.
- Twist and Shape: Take each piece and twist it gently, then form it into a knot or a spiral. Place the shaped buns on a baking sheet lined with parchment paper, leaving space between them to rise.
4. Second Rise:
- Cover the baking sheets with a kitchen towel and let the buns rise again for about 30 minutes, or until they have puffed up noticeably.
5. Bake the Buns:
- Preheat the Oven: While the buns are rising, preheat your oven to 220°C (430°F).
- Brush and Sprinkle: Once the buns have risen, brush them lightly with the beaten egg. Sprinkle pearl sugar on top if desired, giving the buns a sweet, crunchy finish.
- Bake: Bake the buns in the preheated oven for about 8-10 minutes, or until they are golden brown on top. Keep an eye on them, as baking times can vary depending on your oven.
- Cool: Remove the buns from the oven and let them cool on a wire rack.
6. Serving and Storing:
- Serve: Vaniljbullar are best enjoyed slightly warm, but they are delicious at room temperature as well. Serve them with a cup of coffee or tea for a traditional Swedish fika experience.
- Store: If you’re not planning to eat all the buns right away, they can be stored in an airtight container for up to 3 days. They also freeze well; just let them cool completely before freezing. When you’re ready to enjoy them, thaw at room temperature and warm them slightly in the oven.
Tips:
- Pearl Sugar Substitute: If you can’t find pearl sugar, you can use crushed sugar cubes for a similar effect. Alternatively, you can skip the sugar topping and dust the cooled buns with powdered sugar.
- Vanilla Substitutes: If vanilla sugar or vanilla pods aren’t available, you can use vanilla extract, but be mindful of the added liquid. Consider using a little extra flour in the filling if needed.
- Experiment with Flavors: While vanilla is traditional, you can experiment by adding other flavors to the filling, such as cinnamon, almond paste, or even a touch of cardamom for a spicier kick.
These Vaniljbullar will fill your kitchen with the comforting aroma of vanilla and freshly baked bread. Enjoy making this beloved Swedish treat and sharing it with family and friends!