Vaniljbulle
Introduction to Vaniljbulle
The Vaniljbulle, also known as vanilla bun, is a classic Swedish pastry beloved for its soft, fluffy texture and rich vanilla flavor. These pastries are a staple in Swedish bakeries and homes, offering a sweet treat that blends the warm aroma of vanilla with a light, tender bun. This delightful pastry can be enjoyed at any time of the day, perfect with a cup of coffee.
The History of Vaniljbulle
The Vaniljbulle has its roots in Swedish fika culture, a cherished tradition of taking a break from everyday activities to enjoy coffee and good company. This tradition often includes a variety of pastries, with Vaniljbulle being a popular choice. While resembling other traditional Swedish buns, like the famous cinnamon bun, the Vaniljbulle stands out with its unique filling of vanilla custard.
Ingredients
- Milk - 250 ml
- Butter - 75 g, unsalted
- Yeast - 25 g, fresh or 7 g active dry yeast
- Sugar - 100 g, divided
- All-purpose flour - 500 g
- Salt - 1/2 teaspoon
- Eggs - 2, beaten
- Vanilla extract - 1 teaspoon
- Milk - 2 tablespoons for the vanilla custard
- Cornstarch - 2 tablespoons for the vanilla custard
- Heavy cream - 200 ml for the vanilla custard
- Vanilla bean - 1, split, and seeds scraped for the vanilla custard
- Sugar - 50 g for the vanilla custard
Preparation
Making the Dough
1. Warm the milk gently in a saucepan until it's lukewarm. Add the butter and let it melt completely.
2. Crumble the yeast into a large mixing bowl. Add a tablespoon of sugar and pour in the lukewarm milk mixture. Stir until the yeast dissolves.
3. Add the flour and salt to the bowl, along with the beaten eggs and vanilla extract. Mix with a wooden spoon until the dough comes together.
4. Knead the dough on a lightly floured surface for about 10 minutes until it is smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with a cloth, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
Preparing the Vanilla Custard
1. In a small bowl, mix the cornstarch with the remaining milk until smooth.
2. In a medium saucepan, heat the heavy cream over medium heat. Stir in the vanilla seeds and sugar until dissolved.
3. Slowly add the cornstarch and milk mixture, stirring constantly until the mixture thickens and boils. This should take about 5 minutes.
4. Remove from heat and let the custard cool to room temperature. Stir occasionally to prevent a skin from forming.
Assembling and Baking the Vaniljbulle
1. Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.
2. Divide the risen dough into approximately 16 equal parts. Shape each piece into a ball.
3. Flatten each ball with your hands and press a thumbprint into the center to create a small well.
4. Fill each well with a spoonful of the cooled vanilla custard.
5. Place the buns on the prepared baking sheet. Cover with a cloth and let them rise for another 15-20 minutes.
6. Brush the tops of the buns with a little melted butter and a sprinkle of sugar.
7. Bake in the preheated oven for 10-12 minutes, or until golden brown.
8. Let the Vaniljbulle cool on a wire rack before serving.
Enjoying Vaniljbulle
The Vaniljbulle can be enjoyed warm or at room temperature. Pair them with a steaming cup of coffee or tea for the perfect fika experience. Store the buns in an airtight container for up to three days, or freeze them for up to one month for extended enjoyment.