Basic Swedish Bun Dough
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| Serves | 24-30 |
| Prep time | 2 hours |
| Cook time | 10 minutes |
| Total time | 2 hours, 10 minutes |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates |
| Suitable for | RPAH Elimination Diet - Low Chemical / Failsafe |
| Meal type | Sweet Things |
| Misc | Freezable, Pre-preparable, Serve Cold, Serve Warm |
| Occasion | Easter, Special Occasions |
| Region | Swedish |
Easy, versatile Swedish bun dough.
Ingredients
- 4.5 teaspoons Lowan's Dried Instant Yeast (or equivalent)
- 150g butter
- 80ml pure cream (45% fat)
- 220ml milk
- 4 tablespoons white sugar
- 4 cups plain white flour (or half wholemeal)
- 1/2 teaspoon salt
- 1 egg
- 1 egg (for brushing)
Directions
| 1. | Place the yeast into a large bowl. |
| 2. | Melt the butter in a saucepan, then add the cream and milk and warm it to 37°C. |
| 3. | Pour the milk mixture over the yeast and mix in well. Allow to sit for 5 minutes. |
| 4. | Sift the flour. |
| 5. | Add the sugar, 1 egg and most of the flour. Mix until you have a smooth dough. |
| 6. | Leave it to rest covered with a clean tea towel for about 30 minutes. The dough is ready when it bounces back after being lightly touched. |
| 7. | Knead the dough in a mixer or on a floured board until it is smooth. |
| 8. | Make the required buns and let them rise for 30 to 40 minutes. |
| 9. | Lightly beat the egg, and brush the tops of the buns. |
| 10. | Bake in the middle of the oven at 250°C for 5 to 10 minutes. |
Note
Low Chemical / Failsafe
