Juicy Bislett buns đŽ
Uma Sweeda
St. Hanshaugen
- Type rett
- Porsjoner
- Bakst
- About 24 juicy buns
Uma Sweeda sier
I started making these during the first covid lockdown when me, Miles (aka Colonel Covid) and Shubham (aka Quentin Quarantino) were hangin out at home in Bislett, and had far too much time to spend in the kitchen. And also not enough home office snacks to eat. And also sometimes we needed something to make the apartment smell nice! And also just why not?
Anyways this recipe makes me think of living in our cozy apartment in Bislett and it makes me think of Miles and Shubham and all the fun weâve had together. It makes me think of watching Unusual Memes on the couch, projecting Partiboi69 on the apartment wall for all of Bislett to see through the window, dancing like idiots, crafting weird decorations in various materials, having lots of nice dinners with buddies and just in general being surrounded by love and friendship. Truly the best experience Iâve had living together with other people. Plus I would sneak a cinnamon bun with me to nursing work at 6:30 in the morning, almost like a lucky charm breakfast snack to make the day pass without any bad incidents - and I think it actually worked! ;)
For ĂĽ lage dette trenger du
Dough:
50g fresh yeast, room temp
5dl milk, also room temp
250g butter
2dl sugar
1kg flour (16,5 dl)
1tsp salt
Optional: you can add a bit of cinnamon or cardamom to the dough for extra flavor!
Filling:
150g room temp butter
1dl brown sugar
1dl white sugar
5tsp ground cinnamon
1tsp corn starch
1tbsp water
+ I usually add chopped hazelnuts or almonds, and for Christmas also some marzipan! But whatever you like goes!
Gjør følgende
You need lots of time for this, so perfect if you have a lazy day at home! Here we go:
Crumble yeast into a bowl and add the milk. Stir until yeast is completely dissolved.
Add butter in 1cm-ish cubes, sugar and half of the flour. Work the dough together (it will be sticky) and then add the salt and more flour until dough is still soft but not sticking to the edges of the bowl so much (this is very much by feeling so hard to describe exactly but tip is not to add too much flour because it will make the buns dry!) Knead for at least 10min if youâre using a bread machine and I would say 15-20min if doing it by hand đŞđ
Cover the bowl with plastic and let rise in a warm cozy kitchen for 45min.
Make the filling!
Roll the dough out to a flat rectangle ca 30x40cm. Spread filling of choice onto the whole rectangle. Then rolling it up or shaping it into buns - there are lots of different methods and Iâve tried a few so thatâs up to you! Have fun :) and donât make them too thick, 1-1,5cm is enough.
Place buns on a baking sheet with paper and cover with a kitchen towel. Let rise for 2h. The dough will âbounce backâ when you poke it if itâs ready ((đ))
Heat oven to 200C. Brush the buns lightly with an egg whipped together with water and a pinch of salt. Add pearled sugar or something else that wonât melt. Bake until they have a nice color (usually not more than 15min!) keep an đď¸ on them so they donât burn.
Sizzling hot when you take âem out of the oven, brush quickly with sugar water. Done!! Now eat at least 2 of them when theyâre still hot, preferably watching an episode of the Great British Bake-off with your buddies. Let cool under a towel and store in the freezer. Heat up when you wanna eat for best juicy softness!
Ekstra info
Itâs all in the recipe but I would say just be careful not to put too much flour in! And donât cheat on the time it needs to rise :)