Buttermilk buns

Buttermilk buns

kærnemælkshorn

By
From
Scandinavian Baking
Makes
12
Photographer
Columbus Leth

Emil from Lønneberg is a famous character from children’s literature in Scandinavia. He always gets into trouble in clever and rather charming ways. He lives with a family on a farm and they cook and bake all the time. Emil loves everything sweet and baking these reminds me of his stories.

Ingredients

Quantity Ingredient

For the buns

Quantity Ingredient
50g fresh yeast
200ml buttermilk, (60% almonds)
1 egg, lightly beaten
300g 00 grade flour, plus more to dust
75g caster sugar
5g salt
100g butter, chilled

For the filling

Quantity Ingredient
150g Home-made marzipan, coarsely grated
100g butter, softened
2 tablespoons caster sugar

For the topping

Quantity Ingredient
1 egg, lightly beaten
100g skin-on almonds, finely chopped

Method

  1. Crumble the yeast into the buttermilk and stir to dissolve, then stir in the egg. In a separate bowl, mix the flour, sugar and salt. Cut the butter into cubes and rub it into the flour with your fingers until it looks like crumbs. Stir in the yeast mixture, then knead the dough on a floured work surface until smooth. Return the dough to the bowl, cover with a tea towel and leave to rise in a warm place for one hour.
  2. Mix together all the ingredients for the filling.
  3. Roll out the dough into a circle on a floured work surface, spread the filling evenly over it, then cut into 12 triangles. Roll each into a little horn (kind of similar to a croissant but without the curve, see photo, right) and place on baking trays lined with baking parchment. Leave to rise again, in a warm place, for 30 minutes.
  4. Preheat the oven to 200°C. Brush the pastries with the egg, sprinkle with the almonds and bake for 20–25 minutes. Leave to cool on a wire rack.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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