More Buns for Easter

Last week I shared my hot cross bun recipes so that your families didn’t need to miss out the traditional Easter fair, but hot cross buns aren’t the only buns you can eat at Christmas. The Swedish have a great tradition of eating buns for all occassions (and no particular occassion). There is a special bun made at Easter but I’ve not tried to convert it, I do however have two others that are just as good, and the sticky golden syrup bun is pretty good too!

Swedish Vanilla Buns
Swedish Vanilla Shells
Sticky Chocolate/Carob Golden Syrup Buns

Vaniljbullar (Swedish Vanilla Buns)

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Serves	20
Prep time	2 hours, 15 minutes
Cook time	15 minutes
Total time	2 hours, 30 minutes
Allergy / Intolerance	Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
Suitable for	RPAH Elimination Diet - Low Chemical / Failsafe
Meal type	Sweet Things
Misc	Child Friendly, Pre-preparable, Serve Cold
Occasion	Easter, Special Occasions
Region	Swedish
From book	Svenska Folk Baka Mera!

Swedish Vanilla Buns, easy and yummy.

Ingredients

For the bun

2 1/2 teaspoons Lowan's Instant Dried Yeast (or 25g fresh yeast)
75g butter or Nuttelex
250ml milk
1 egg
100ml white sugar
900ml plain white flour (sifted)
pinch salt

For the filling

200ml milk
1 egg
1 1/2 tablespoon cornflour
1 tablespoon Castor sugar
2 teaspoons Vanilla Sugar (refer to recipe, or use 1/2 tspn vanilla essence)

To decorate

2 tablespoons butter or Nuttelex
1/2 cup castor sugar (approximately)

Directions

Bun Dough
1.	Place the yeast into a medium sized bowl. If using fresh yeast, crumble it.
2.	Melt the butter in a saucepan. Pour in the milk and heat until it is "finger warm" (about 37 C or body temperature).
3.	Pour the milk mixture over the yeast. Add the egg, salt and sugar and mix together.
4.	Stir in all but 50ml of the flour, and work into a smooth dough. Let the dough rise uncovered at room temperature for 30 minutes.
Filling
5.	While the dough is rising, make the filling. Whip together the milk, egg, cornflour and sugar in a saucepan. (Avoid using a steel whisk in an aluminium saucepan.)
6.	Simmer until it thickens, stirring constantly. Remove from heat.
7.	Let the custard cool, then mix in the vanilla sugar.
Make the Buns
8.	Knead the dough on a floured surface (using the left over flour) then roll out to 1cm thick.
9.	Cut a round out of the dough about 8cm to 9cm in diameter.
10.	Stretch the round out a little bit.
11.	Place 1 tspn of filling on the round.
12.	Fold the dough around the filling and close.
13.	Place the bun, smooth side up, on a tray lined with baking paper.
14.	Repeat until all the dough is used up. Allow the buns to rise uncovered at room temperature for about 30 minutes, until they are light and porous.
15.	Preheat the oven to 225 C. Bake the buns for 10 to 15 minutes, or until lightly browned. (The cooking time is almost half this in a fan forced oven).
16.	Cool the buns on a wire rack under a cloth.
Decorate
17.	Melt the butter in a saucepan. Place the castor sugar into a small bowl or plate.
18.	Brush the buns with the melted butter, then dip in the castor sugar.
19.	Serve. Best eaten on the same day, but these buns keep well in an airtight container until the next day.

Note

Low Chemical / Failsafe

Refer here for the Vanilla Sugar recipe.

Swedish Vanilla Shells (Vaniljsnäckar)

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Serves	30
Prep time	2 hours
Cook time	5 minutes
Total time	2 hours, 5 minutes
Allergy / Intolerance	Amines, Artificial Addititives, Glutamates, Preservatives, Salicylates
Suitable for	RPAH Elimination Diet - Low Chemical / Failsafe
Meal type	Sweet Things
Misc	Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Warm
Occasion	Easter, Special Occasions
Region	Swedish

Yummy and easy Swedish Vanilla Shell Buns (Vaniljsnäckar).

Ingredients

1 Quantity Swedish Basic Bun Dough (Refer to recipe)
75g butter
4 tablespoons icing sugar
2 teaspoons vanilla sugar (Refer to recipe)
1 egg (lightly beaten)

Optional

Chopped or flaked almonds
Pearl sugar

Directions

1.	Prepare the filling by creaming the butter, icing sugar and vanilla sugar.
2.	After kneading the bun dough, divide it into two pieces.
3.	Roll out one piece of dough to a rectangle approximately 20 x 30cm long.
4.	Spread the dough with half of the filling.
5.	Roll the dough up from the long side, making sure it is firm and level.
6.	Cut the log into 2cm pieces and place onto a lined baking tray.
7.	Repeat with the second piece of dough.
8.	Allow the buns to rise for 30 - 40 minutes, then brush with egg and (optionally) sprinkle with the pearl sugar or almonds.
9.	Bake in the middle of the oven at 250°C for approximately 5 minutes, until golden.
10.	Cool slightly on the tray then transfer to a wire rack. Can be served while warm or completely cooled.
11.	Store in airtight container or freeze once the buns have cooled completely.

Note

Low Chemical / Failsafe, High Amines and Salicylates

Refer to the recipes for the Basic Swedish Bun Dough and Vanilla Sugar.

Almonds are High in Amines and Salicylates.

Pearl sugar is a coarse sugar crystal that doesn't melt when put in the oven. It can be purchased online, but I don't know what the salicylate content is.

Sticky Golden Syrup and Chocolate Buns

Print recipe

Serves	8
Prep time	1 hour, 30 minutes
Cook time	30 minutes
Total time	2 hours
Allergy / Intolerance	Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
Suitable for	Amines Challenge, RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet - Low Chemical / Failsafe
Meal type	Sweet Things
Misc	Child Friendly, Pre-preparable, Serve Warm
Occasion	Christmas, Easter, Special Occasions
From magazine	Notebook

Sweet, sticky, pull-apart golden syrup bun.

Ingredients

1 1/2 cup warm milk
3 teaspoons Lowan's instant dried yeast (or equivalent)
1 tablespoon caster sugar
4 cups plain flour
1/2 teaspoon salt
1 egg (lightly whisked)
80g butter
1/3 cup brown sugar
1/2 cup golden syrup

Optional

100g dark chocolate or carob buttons (coarsely chopped)

Directions

1.	In a small bowl combine the milk, yeast and caster sugar. Allow to sit for about 5 minutes or until it becomes frothy.
2.	Sift the flour and salt into a large bowl, or the bowl of an electric mixer with a dough hook. Make a well in the centre and add the egg and milk mixture, then stir until well combined.
3.	Cover the dough with plastic wrap and allow to stand in a warm place until it doubles in size, about 45 minutes.
4.	When the dough has almost risen, melt the butter and use some of it to grease a 22 cm round cake tin then line it with baking paper on the sides and bottom.
5.	Preheat the oven to 200°C.
6.	Knead the dough by hand (on a floured surface) or machine until it is smooth and elastic, about 5 minutes.
7.	On a floured surface roll the dough out to a rectangle about 30 x 40 cm.
8.	Brush the dough with one third of the butter then sprinkle with one third of the sugar and one third of the chocolate. Fold the short side of the rectangle by one third, then fold the other side over the top to enclose. Roll the dough out to a 30 x 40 cm rectangle again.
9.	Repeat step 8 with another third of the butter, sugar and chocolate, fold and roll again.
10.	Brush the dough with the last of the butter then sprinkle with the rest of the sugar and chocolate. Drizzle half of the golden syrup over the top.
11.	Roll up the dough from the long side, so that you have a long log. Cut the log into 8 even pieces and place the pieces cut side up in the prepared tin.
12.	Cover the tin with plastic wrap and set aside in a warm place to rise for 15 minutes.
13.	Drizzle the top with the rest of the golden syrup.
14.	Bake in the oven for 5 minutes then reduce the heat to 180°C and bake for another 25 minutes until golden and cooked through.
15.	Allow to cool in the tin for 10 minutes before turning onto a wire rack.
16.	Serve warm or at room temperature.

Note

Very High / Low Amines, Low Salicylates, Low Glutamates

The dark chocolate version is very high in amines, use carob buttons instead to make this recipe low chemical / FAILSAFE., alternatively leave out the chocolate/carob.

The milk should be warm enough to be able to comfortably stick your finger in it, not hot.

This bun is best eaten on the day it is made, but can be kept whole in an airtight container until the next day.

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Vaniljbullar (Swedish Vanilla Buns)