Скачать или смотреть VALNÖTSBULLAR: Swedish Style Walnut Buns

Nutty, lightly spiced, just a bit buttermilk-y, these walnut buns are an interpretation of a bun I had in Stockholm years and years ago.

I really vibed with these you guys. No testing, just turned the camera on and made them. Turned out pretty well for being an idea in my head and then winging it.

I usually make a blog post with my recipes but I just can't get the energy to do it today. So the recipe is below! If you're reading this let me know in the comments if you prefer the recipe here in the description or on the blog?

Dough:
400g buttermilk
100g warm water
1100g All purpose flour
200g sugar
200g unsalted, room temp butter
23g ground cardamom (optional)
23g dry yeast OR 70g fresh yeast
15g (2 ½ tsp) salt

Filling:
300g unsalted, room temp butter
200g sugar
50g brown sugar
3g vanilla sugar OR extract
3g cinnamon
1g clove
1g nutmeg
1g allspice
3g salt
150g walnuts, lightly toasted

Topping:
2 eggs, beaten
150g brown sugar
150g water
Raw sugar

Instructions
In the bowl of your stand mixer whisk together the warm water, dry yeast and a pinch or sugar. Let sit for 5-10 minutes. If it's not bubbly and active, throw it away and get new yeast.
Add all the rest of the dough ingredients to the bowl and place on your mixer.
Using the hook attachment mix on low for 5 minutes, until the ingredients are all incorporated.
Turn the speed up to like a medium/medium fast for 30-45 minutes. You want to work up as much gluten as you can.
When your dough is smooth and pliable, it needs to rest.
Take the dough out of the bowl and flatten into a large thin rectangle. Wrap the whole thing in plastic wrap and place in the fridge for about an hour.
While the dough is resting, make the filling. Mix together the butter, sugars, salt and all the spices. Toast the walnuts if you haven't already.
Once the dough is cold, take it out of the fridge.
Roll the dough into a large rectangle, it should end up being about 1cm (⅓ inch) thick.
Spread the filling over the dough.
Crush the walnuts in your hands and sprinkle over the filling. I like to crush the nuts and get uneven sized pieces but feel free to chop them if you wish.
Press the walnuts into the dough then fold the top half down.
Press the two pieces together, squashing any bubbles that come up.
Roll out the dough until it is about 2.5 cm (1 inch) thick.
Cut into strips that weigh between 80 and 90 grams.
Take each strip and twist it into a rope. Curl the rope in on itself to make a snail. Tuck the tail under.
Place on a baking tray, I did 12 to a tray, cover, and let rise until doubled in size. This can take anywhere from 1 hour in the summer to 4 hours in the winter. It just depends on how cold your environment is.
While the buns proof, beat two eggs together, making egg wash, set that to the side.
Take the brown sugar and water and boil together. As soon as the sugar is melted, set to the side.
You’ll know the buns are proofed when they are doubled in size and very fluffy and puffy looking.
Before baking, brush the buns gently with the beaten egg.
Bake at 200C* (400F) for about 8-10 minutes or until golden brown.
I like to check mine and rotate the tray at the 5 or 6 minute mark so they don’t get overbrown.
Brush with the brown sugar syrup as soon as they come out of the oven.
Immediately sprinkle them with sugar.
Let cool (if you can wait that long) and enjoy!

Got bun questions? Watch this video:
   • Mastering Cardamom Buns  

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