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.
