FLOWERY BUNS

If you saw the progam with Jaime Oliver about Stockholm and the Stockholm archipelago you will recognise this recipie but he got a bit wild with it. This is the more traditional wheatbread/buns but in modern disguise with flowery baking trays and cases from the www.kalasform.se.


You will need

150 g melted butter
500 ml milk
50 g fresh yeast or dried yeast (follow the instructions on the package)
100 ml sugar
1200-1500 ml plain flower
1 pinch of salt
butter for the filling
ground cardemom for the filling
blueberry jam also for the filling
1 egg for glacing
decorations

Heat the milk with the butter to 37 degrees celsius (41 if you are using dried yeast mix it with the flower) and add the fresh yeast, sugar and salt. Mix in the flower until it has a soft and shiny look at will detach itself easily from the bowl. Work it with your hands until soft and shiny. Leave in the bowl and let rise under a teatowel for approx 30 min.
Work the dough on the baking table and divide into two parts, roll each part iout into a rectangular approx 2 mm thick. Spread soft butter on the dough. Sprinkle over sugar and cardemom or the blueberry jam. Roll and cut into two pieces if you are doing loafs or 2 cm thick "buns" if you are doing individual buns. Alternatively just fold the filled dough over once. Cut into 5 cm strips and twist and knot it into a bun! Easy! Put the loaf/buns into the cases and leave to rise again for another 30 minutes. Glace with a beaten egg, decorate and bake for 10 minutes on 225 degrees celsius (buns) or until browned. The loafs take a bit longer, up to 15 minutes.