THE BEST BUNS WE'VE EVER MADE (AND WE'VE MADE A LOT)!

The saddest part is most of you will never know just how incredible this bun tastes.

Made with our Buns & Brioche mix, following the Semla recipe - we filled it with homemade vanilla custard, fried apple (in a butter sugar sauce) and our own oat-free crumble.

With a 400g bag you’ll be making 8 big buns… 7 for yourself and one to give to your BF/GF or best friend.

BRIOCHE SEMLA BUN

400 g of Buns & Brioche mix
290 g of lukewarm water
90 g of sugar
1 tsp of syrup (light/blonde)
60 g room temperature / soft butter
40 g fresh yeast
6 g salt
1 tsp vanilla sugar

Dissolve the sugar, syrup and yeast in the water.

Mix in half the flour mix and let the mixer work the dough for a couple of minutes. You can also do this by hand with a strong spatula.

Add the final half of the mix. Mix for a couple of minutes.

Add the salt & vanilla.

Finally add the butter in turns. Work the dough in the machine for at least 5 minutes

Measure up 8 pieces of approx 110g each. Roll them into balls on a slightly tapioca-starch sprinkled surface. Once perfectly round, give them a squeeze with your palm to flatten them.

Place them all on a baking tray with baking paper. Take a glass (about 3cm wide) and dip the bottom (underside) in water and squeeze into each dough ball to make a big ”dimple”. Turn the glass to make it easier to get it off. Dip the glass into water again and do the others.

Place a damp towel/cloth over the buns and leave to proof for 60 minutes. After 30 minutes, take another glass (approx 5cm wide) and give the buns another ”dimple squeeze”. Leave to proof for the final 30 minutes.

First do the eggs wash (1 egg + 1 tbsp water + pinch of salt) then add the fillings (see below).

Vanliga custard first. Add the apples and finally sprinkle all over with the crumbles.

Bake for 22 minutes at 190 degrees C (convection/fan oven). We turn the baking tray half way to get an even bake.

Add 1 tsp of sugar to the remaining egg wash, whisk to dissolve the sugar, and brush the buns IMMEDIATELY once they get out of the oven. That way they get a really nice shine (plus it keeps them extra moist).

VANILLA CUSTARD

100 g sugar (fine/granulated)
30 g cornstarch
Pinch of salt
480 ml/g of milk
4 egg yolks (large)
30 g butter
12 g vanilla extract

Mix together the dry ingredients in a saucepan. Whisk together milk & egg separately - then add to saucepan together with the butter. Heat up on medium heat until it boils and let boil for a minute CONSTANTLY stirring. Add the vanilla extract and mix together and then take off the heat. Strain the cream into a bowl through a fine mesh sieve. Cover the cream with plastic wrap and(directly onto the surface of the cream) and let cool in the fridge for at least two hours. Once ready to use, stir with a spatula or spoon.

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