Vanilla Buns

A community recipe by Marit

Not tested or verified by Nigella.com

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Introduction

This is a very good norwegian sweet bun, which we call school bread. I do not know how the buns got their name, cause it is not (and that's a good thing) common to bring these to school.

Ingredients

Serves: 15

Metric Cups

For the Dough

100 grams butter (room temperature)
550 grams plain flour
90 grams sugar
½ teaspoon baking powder
¼ teaspoon salt
350 millilitres milk
50 grams fresh yeast (or 7g active dry yeast)

For the Filling

500 millilitres vanilla cream (ready to use)
1 egg
120 grams icing sugar
200 millilitres shredded coconut

For the Dough

4 ounces butter (room temperature)
19 ounces all-purpose flour
3 ounces sugar
½ teaspoon baking powder
¼ teaspoon salt
12¼ fluid ounces milk
2 ounces fresh yeast (or 7g active dry yeast)

For the Filling

17½ fluid ounces vanilla cream (ready to use)
1 egg
4 ounces confectioners' sugar
7 fluid ounces shredded coconut

Method

Vanilla Buns is a community recipe submitted by Marit and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

In a bowl, crumble the butter together with the flour. Add sugar, baking powder and salt. Blend.
Heat the milk till it gets finger-warm before you blend in the yeast.
Add the liquid to the dry ingredients and knead the dough together.
Cover the bowl with a towel and let the dough rise till it doubles in size, about 40 minutes.
Dust your baking board with some flour and overturn your dough on it.
Gently knead the dough together and divide it into 15 pieces. Roll each into a big bun and put it on a baking sheet.
With your hand, press the buns a bit flatter. Make a hole in the middle and fill it with the vanilla cream.
Cover with the towel again and let it rise for about 20 minutes.
Heat oven to 225C.
Whisk the egg and brush the buns with it. Bake the buns for 12-15 minutes.
Let them cool on a rack.
Whisk the icing sugar with 1 tsp water and butter it on the buns before you dip them into the shredded coconut.

In a bowl, crumble the butter together with the flour. Add sugar, baking powder and salt. Blend.
Heat the milk till it gets finger-warm before you blend in the yeast.
Add the liquid to the dry ingredients and knead the dough together.
Cover the bowl with a towel and let the dough rise till it doubles in size, about 40 minutes.
Dust your baking board with some flour and overturn your dough on it.
Gently knead the dough together and divide it into 15 pieces. Roll each into a big bun and put it on a baking sheet.
With your hand, press the buns a bit flatter. Make a hole in the middle and fill it with the vanilla cream.
Cover with the towel again and let it rise for about 20 minutes.
Heat oven to 225C.
Whisk the egg and brush the buns with it. Bake the buns for 12-15 minutes.
Let them cool on a rack.
Whisk the confectioners' sugar with 1 tsp water and butter it on the buns before you dip them into the shredded coconut.