Friday, March 15, 2013

Rimbo Buns


These are fabulous little buns - not at all like gooey cinnamon buns, but sweet and vanilla-y, and so easy to make. They only need to rise once, which makes them much easier to bake than regular buns. They're perfect with a cup of coffee, and I think they'd keep well in the freezer but I haven't - ahem - had a chance to save any...

I used cheap, store-bought vanilla sugar for these, but if you want to make them a little more upscale, substitute with a scraped out vanilla bean. (Half in the dough, half in the filling.)

Rimbo Buns
makes 20-25

25 g fresh yeast
200 ml cold milk
200 g butter, at room temperature
2 tbsp sugar
2 tsp vanilla sugar
600  ml all-purpose flour

75 g butter
2 tbsp sugar
2 tsp vanilla sugar

1 egg, beaten

100 ml powdered sugar
1 tbsp water

Crumble the yeast in a bowl. Add the milk and stir. Add butter, sugar, vanilla sugar and flour, and work into a smooth dough.

Roll out the dough - this is surprisingly easy - into a large square, about 40 by 40 cm. Do this on a lightly floured surface. Cut small squares, about 8x8 cm.

Stir together all ingredients for the filling. Place a small spoon of filling on each square, and fold up all corners towards the middle. Pinch together. Place each bun in a small foil cup (or muffin liner) and place on a baking sheet. Leave to rise, covered with a towel, for two hours.

Brush with eggwash and bake at 250° for 6-8 minutes. Let the buns cool completely, before stirring together the powdered sugar and water, and glazing the buns.

Recept på engelska:
Rimbo Buns


Katie said...

These look delicious. Never seen or heard of little buns like these. Love how vanilla is the star flavour

Carol said...

I couldn't resist making the rimbo buns right away. I added cinnamon to the filling. While they baked, the house smelled so wonderfully of cinnamon and vanilla sugar. My husband decided that maple syrup would be a good topping. He says no need to freeze any of them - he'll be taking care of them quickly.