March 22, 2013

Rimbo Buns


These are fabulous little buns - not at all like gooey cinnamon buns, but sweet and vanilla-y, and so easy to make. They only need to rise once, which makes them much easier to bake than regular buns. They're perfect with a cup of coffee, and I think they'd keep well in the freezer but I haven't - ahem - had a chance to save any...

I used cheap, store-bought vanilla sugar for these, but if you want to make them a little more upscale, substitute with a scraped out vanilla bean. (Half in the dough, half in the filling.)

Rimbo Buns
makes 20-25

  • 25 g fresh yeast
  • 200 ml cold milk
  • 200 g butter, at room temperature
  • 2 tbsp sugar
  • 2 tsp vanilla sugar
  • 600  ml all-purpose flour

  • 75 g butter
  • 2 tbsp sugar
  • 2 tsp vanilla sugar

  • 1 egg, beaten

  • 100 ml powdered sugar
  • 1 tbsp water

Crumble the yeast in a bowl. Add the milk and stir. Add butter, sugar, vanilla sugar and flour, and work into a smooth dough.

Roll out the dough - this is surprisingly easy - into a large square, about 40 by 40 cm. Do this on a lightly floured surface. Cut small squares, about 8x8 cm.

Stir together all ingredients for the filling. Place a small spoon of filling on each square, and fold up all corners towards the middle. Pinch together. Place each bun in a small foil cup (or muffin liner) and place on a baking sheet. Leave to rise, covered with a towel, for two hours.

Brush with eggwash and bake at 250° for 6-8 minutes. Let the buns cool completely, before stirring together the powdered sugar and water, and glazing the buns.