Our best vega buns

Our best vega buns

By
From
Under the Walnut Tree
Makes
20
Photographer
Fanny Bergenström

Wonderfully moist and buttery buns, redolent of sweet cardamom.

Ingredients

Quantity Ingredient

Dough

Quantity Ingredient
75g butter
300ml full-fat milk
425g plain flour
2 sachets dry yeast
2 tablespoons coarsely ground cardamom
1/2 teaspoon salt
90g caster sugar
50g butter, at room temperature

Filling

Quantity Ingredient
1 tablespoon coarsely ground cardamom
100g butter, at room temperature
5 tablespoons caster sugar
1 teaspoon pure vanilla extract

Topping

Quantity Ingredient
1 egg, lightly beaten
1-2 tablespoons caster sugar, for dusting
1 teaspoon ground cardamom, for dusting

Method

  1. For the dough, melt the 75 ml butter in a saucepan, add the milk and gently heat until lukewarm. Sift the flour into a large bowl. Stir in the yeast, cardamom, salt and sugar. Gradually pour in the milk and combine to a rather soft dough. Work the dough with a wooden spoon until smooth and elastic, working in the extra 50 g butter. Cover and let the dough rise for 1-1½ hours. Meanwhile, combine the filling ingredients.
  2. Preheat the oven to 225°C. Line baking trays with non-stick baking paper. Turn out the dough onto a lightly floured work surface and knead it gently until smooth.
  3. Divide the dough into 2 pieces. Roll out each piece into a rectangle, about as thin as a pizza base. Spread the cardamom filling evenly over the 2 pieces, then roll them up like Swiss rolls. Place the rolls with the seam facing down, and cut them into 5-6 cm wide pieces. Place them, seam-side down, on the trays. Use something narrow, like the handle of a table knife, to press down fairly hard along the centre of each bun, creating something of a butterfly shape. Let the buns rise for 15 minutes.
  4. Brush with beaten egg and sprinkle with sugar and cardamom. Bake for 12-15 minutes until nice and golden. Let cool under a tea towel.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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