Swedish Plain Buns Recipe #372405
This recipe comes from the 1973 cookbook, Scandinavian Cooking. Preparation time does not include time needed for the dough to rise twice.
by Sydney Mike
35 min | 20 min prep
SERVES 10
- 2 (1/4 ounce) packages dry yeast
- 1 cup light cream
- 1 cup margarine (or butter)
- 1/4 cup granulated sugar
- 1/4 cup ground almonds
- 1 teaspoon ground cardamom
- 3 1/4 cups all-purpose flour
- 2 large eggs
- In a large mixing bowl, blend yeast & 1/2 cup of the cream.
- In a small over low heat, melt the margarine, then add remaining 1/2 cup of cream & heat mixture just until LUKEWARM.
- Add the warm mixture to the yeast mixture, then stir in sugar, ground almonds, cardamom, half of the flour & just 1 egg.
- Add remaining flour gradually, stirring constantly.
- After flour is incorporated, knead dough until smooth.
- Sprinkle a little flour on top, then cover with a cloth & allow dough to rise until double in size.
- Grease one or two large baking sheets.
- Turn dough onto a lightly-fooured surface, then knead until smooth again.
- Divide dough into 10 equal pieces and shape into round, smooth buns without cracks.
- Place buns on the prepared baking sheet, & let rise until doubled.
- Preheat oven to 400 degrees F.
- Beat the 2nd egg then carefully brush each bun with beaten egg & bake for 10 minutes, until golden brown.
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5 stars