Sweet filled buns
I did a quick search so as not to clutter this board with redundant posts but only found post about savory filled buns.
Here are some pictures and instructions for Swedish-style filled buns.
Wrapping the dough around the filling of these is a considerable hassle but the end result is worth the trouble!
You'll need:
about 2 1/2 cups of flour (you'll need to judge the exact amount by the dough's consistancy), 3/4 cup whole milk, an egg, 5 tablespoons butter, 25 grams cake yeast, 3 tablespoons sugar. (Not pictured, 1 tsp salt)
If you've got a powerful mixer you can really just dump all of this in the bowl and mix for about 20 minutes (adding the salt after 10 minutes). Otherwise, melt the butter and heat the milk to 97 degrees F. Dissolve the sugar into the butter and milk. Add this mixture to a mixing bowl and dissolve the yeast in it. Dump in your flour and egg, mix to combine and knead until smooth and elastic.
After kneading, let the dough rest and rise until doubled in volume (about an hour).
Next, assemble your fillings and dump out the dough onto a prepared work surface.
I went ahead and did two fillings: applesauce and vanilla creme. The applesauce was made with ripe Antonopka (ripe in October, good eating, excellent baking and applesauce) apples from our tree (plus sugar and cinammon). You want an assertive and thick applesauce for these buns. I've documented making vanilla creme elsewhere.
Roll the dough out to roughly 1/4 inch thickness and stamp out 3.5 inch rounds.
Spoon about 1 tablespoon of filling onto each round. It's really tempting to spoon out too much. However, this will only cause headaches later so resist! Besides, there are worse things in life than leftover vanilla creme...
Carefully fold the edges of each round up and around the filling. You can't get any of the filling on the edge or it simply won't seal. Pinch all of the edges together and seal as well as possible (although be careful to not strech the dough too thin on the filling side...). Something like this:
Place the filled and seal buns on parchment-lined baking sheets and let rest...
... and rise until nearly doubled in size (about 30 minutes):
Bake in a very hot (500 degree) oven for about 10 minutes. Keep an eye on them, though. These came out in the nick of time:
While still warm, brush the buns with melted butter and roll in sugar.
Do yourself a favor and eat a few while still warm!
The vanilla creme:
The applesauce:
Somebody get me a napkin, please!
These look scrumptious!
The mind boggles when thinking about possibilities for fillings. This could be a hit like the blueberry cream cheese braids.
Paul
Thanks, Paul. They really are worth the effort.
Even though they are quite good on their own, I'm toying with adding a pinch of nutmeg to the dough next time in order to increase their doughnut-ishness.
Hi Bridgestone:
They loot great!! I think I'll dump my perfect sourdough quest and go for these.
Caroline
If that doesn't deserve a 5 star rating, I don't know what does! Awesome job Bridgestone, looks like something out of Gourmet Magazine!
-Mark
http://thebackhomebakery.com
Thanks, Mark! I greatly appreciate the compliment.
Those look wonderful. Is the vanilla cream vanilla pudding? When I do apple filling for bread I find that jarred apple butter works better than jarred apple sauce (for those of us who do not have out own apple trees of course :) I think I know what I am baking this weekend!
Sharon
www.thebraidedloaf.com
Hi Sharon,
I use homemade vanilla custard for the creme (egg yolks, cream & milk, sugar and vanilla - normally beans but extract this time). If vanilla pudding will survive the baking then it should work fine. I'd probably, however, beef it up a little with some vanilla extract or even a scraped vanilla pod.
Bridgestone,
Your sweet filled buns look terrific! You did an outstanding job of making and baking them and your photo presentation, of the steps involved in making your buns, is worthy of publication in any first rate baking book. Thanks so much for sharing.
Howard
OH,Wow, lovely buns , I have to try it as soon as possible , it look so yummy.
Thanks for sharing , and your pictures were really great.
Thanks a lot.
http://chahiraelkhabira.blogspot.com/
hi Bridgestone
Lovely! Will be trying these for sure - thanks for posting - great pictures.
Regards
Tracey
enticing..Wow those look good! I love your pics, especially the dough in motion! I have way too many "to try" recipes on my favorites list..Thanks
I made these for my girls because I was craving jelly donuts - I used Harry and Davi's blackberry jam. Oh my goodness they were fabulous!
this will definitely be tested, looks so yummy!
Is there a way to use dry active yeast? I can't seem to find the caked
Hi Bridgestone
Love your sweet filled buns! I do something similar with my teaching groups - in fact I posted about them here on TFL [Edit. This was written before I realised the OP was several years old]. The reason you couldn't find the post is that I buried it amongst a whole lot of other variety of breads and called the thread 'Lighthearted breadmaking':
http://www.thefreshloaf.com/node/25295/lighthearted-breadmaking
You're right about the rolls being quite difficult to assemble - which is why I've gone for the easier option of rolling out the dough a bit thinner, then placing one circle of dough on top of the other. That way the filling doesn't leak out to the edges, so easily. I have to be careful with some of my special needs students that they don't fondly slap the top of the doughnut after it's assembled! :-) Not that it matters in the great scheme of things!
Thanks for reminding me of nutmeg in the dough. I shall do that next time.
And Paul, if you're thinking about different fillings, check out the pain au chocolat recipe in the same link.
Best wishes, Paul
Oops, just realised this thread is over three years old - hope you guys are still around!
Is there a way to use dry active yeast? I can't seem to find the caked
Sure is, LizTaylor, use dried - either sort - at half the amount of caked (fresh) yeast.
I luv how these older threads just appear to tantalize the viewer!