Bun dough adapted from, though over multiple renditions it no longer much resembles, basic sweet dough from The Nordic Baking Book by Magnus Nilsson. Filling based on a standard frangipane ratio.
dough
- 100g whole-wheat flour
- 150g all-purpose flour
- 1 1/4 tsp instant yeast
- 1/4 tsp kosher salt
- 150g warm milk
- 40g egg
- 70g soft butter
filling
- 50g soft butter
- 50g granulated sugar
- scant 1/4 tsp kosher salt
- 75g toasted and finely ground walnut
- 1/2 tsp ground cardamom
- 1 large egg
- 15g all-purpose flour
- 130g raspberries
coating
- melted butter
- granulated sugar
To make the dough, in a bowl, combine the flour, salt and yeast. Add the warm milk and the egg and stir with a wooden spoon until a rough dough is formed. Knead for a few minutes or until smooth. If the dough is sticky, you can use some additional flour. At this point the dough may be fairly stiff.
Knead a bit of the butter into the dough at a time. At the beginning it will feel like you're only smearing the butter on the counter, but persist and eventually the butter will become incorporated. Knead in each addition of butter completely before the next. At the end you'll have a very smooth and soft dough. Place in a bowl, cover and let rise for about 1 hour or until doubled.
For the filling, cream the butter, sugar and salt together. Add the ground walnut and cardamom. Beat in the egg, and lastly mix in the flour.
Meanwhile, butter a standard 12-cup muffin tin. I did not have too many problems with sticking, but you can put a small square of parchment paper in the bottom of each cup to be safe.
Once the dough is risen, deflate it and turn it out onto a very lightly floured counter. Roll out the dough to around 13 1/2" by 15". I find it easiest to allow the dough to cling to counter by using little flour, roll it out to the desired size, and then cover the dough with a damp towel or plastic to rest for about 15-20 minutes. This way the dough relaxes and will not spring back much.
Spread the dough with the walnut mixture, leaving just one strip along a long side bare in order to seal the log. Scatter the raspberries evenly overtop. Beginning at a long end, roll up the dough into a log.
Use floss to cut the log into 12 pieces and place each into a muffin cup. Cover and let rise until puffed, about 45 minutes.
Meanwhile, preheat the oven to 375F. Once risen, place the buns in the oven and turn the temperature to 350F. Bake until browned, about 20-25 minutes. Once cooled enough to touch, remove the buns from the tin to finish cooling on a wire rack. You may need to use a knife around the edge and then slide it to free the bottom of the bun if any have stuck.
Once cooled completely, brush the buns with melted butter and roll in granulated sugar. If you're not serving the buns until the next day, wait to butter and sugar them until then.
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