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.
