bread

sexy swedish buns

servings
/ makes 8 buns

method

Often, when you least expect it, Swedish dishes get spanked by the use of really interesting spices. Cardamom is the sort of flavor you’d expect to taste in Indian food, but they love it in Sweden too. Swedes add eggs and butter to lots of pastries to enrich them, so they’ve often got a sort of brioche vibe going on, which is a really lovely thing that I’ve incorporated here. The sourness of the berries really brings out the sweetness of the bread, and on top of that it looks bloody gorgeous. If you want a little guidance on how to make these, go to www.jamieoliver.com/how-to.

Stir the yeast into the warm milk in a bowl, then put it aside. If using cardamom pods, lightly bash them in a pestle and mortar, then pick out the husks and pound the seeds to a fine powder. Beat the eggs and salt in a large bowl, then add the cardamom, sugar, melted butter, 500g of the flour and the milk and yeast mixture. Whisk constantly as you add everything so you end up with quite a thick, gluey consistency. Mix in the remaining 300g of flour until you have a dough. Use clean floured hands to bring the dough together, then dust the top with flour. Cover the bowl with clingfilm and leave in a warm place to prove for 1 hour, or until the dough has doubled in size and is full of air pockets.

Meanwhile, put the blueberries and caster sugar into a bowl. Finely grate the orange zest and add most of it to the bowl, along with a good squeeze of orange juice, then mash together with a potato masher. Line a large baking tray with greaseproof paper, then dot the paper with a few knobs of the butter and sprinkle over half the demerara sugar.

Dust a clean surface and your hands with flour and gently stretch and pull the risen dough out until it’s a bit bigger than an A4 piece of paper. This next bit is pretty messy, so have a bowl of flour on hand to help you handle the dough and don’t be alarmed if it seems quite wet. Use a slotted spoon to move half the mashed blueberries on to the dough. Try not to include too much juice. Use the back of the spoon to spread the blueberries around the dough. Pull the sides of the dough up and into the middle like an envelope, and keep turning and pushing the dough together.

Cut the dough into 8 equal portions, then pull and stretch each one into a long, thin sausage shape, twisting them around on themselves so you get a sort of rough knot. Arrange them on the tray, leaving enough room between for them to spread as they cook. Push your fingers into the top of each one to make a little well, then spoon in a few of the remaining mashed berries and gently push them down. Spoon over a little of the blueberry juice from the bowl, then sprinkle with the rest of your demerara and the reserved orange zest. Cover with a damp tea towel and leave to prove for about 20 minutes in a warm place.

Preheat your oven to 180ºC/350ºF/gas 4. Once the buns have risen, put them into the oven and cook for 25 minutes, until golden and crispy. Serve them, hot and delicious, by themselves or with warm custard.

• from Jamie does...

ingredients

For the dough
• 1 x 7g packet of yeast
• 375mlwarm milk
• 1 heaped teaspoon ground
cardamom (or about
20 cardamom pods)
• 2 large eggs, preferably
free-range or organic
• a pinch of sea salt
• 200g caster sugar
• 50g melted butter
• 800g plain flour, plus extra
for dusting
• 15g unsalted butter
• 75g demerara sugar
For the filling
• 400g blueberries
• 75g caster sugar
• 1 orange

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tried this recipe or a similar one? share your tips...

1. by AngieP on Sat 11 Feb 2012 @ 11:04

We have a similar recipe in Germany but we roll it into a long sausage shape with a layer of very thick custard in the middle.........proper European baking.... Nothing like it ;-)

2. by Robin on Sun 23 Oct 2011 @ 20:09

I have made them today but they didn't go as well as i read above..... The yeast didnt realy raise when i had it resting on a side but i tried anyway, there are i little bit hard and now so crispy... Hardly no air inside. CAN ANYONE TELL ME what went wrong there???

3. by Shauly on Mon 10 Oct 2011 @ 15:57

Hi every one. I tried this recipe and it is superdelicous! Highly recommended! Thank you Jamie.

4. by James on Mon 10 Oct 2011 @ 15:03

My wife made these yesterday. She used 50% wild Scottish blueberries and 50% rasperberries from our garden. Highly recommended.

5. by Judie on Thu 06 Oct 2011 @ 08:10

I tried this one and was sooo perfectly yummy!

6. by Anna on Mon 26 Sep 2011 @ 16:45

For more Swedish food check out www.blueberryporridge.blogspot.com A fairly new blog about Swedish food in English

7. by Nustu on Fri 26 Aug 2011 @ 09:44

I baked these amazong buns once with blackcurrants (just added a bit more sugar) and another time with raspberries and both were amazing. All my friends loved these buns.

8. by Laura on Tue 19 Apr 2011 @ 17:54

This looks sooo good - I think I'll try this. I'm from Denmark, and I wish we had as beautiful a nature and as great food as in our neighbor country Sweden, haha ...

9. by Laura on Tue 19 Apr 2011 @ 16:15

This looks sooo good - I think I'll try this. I'm from Denmark, and I wish we had as beautiful a nature and as great food as in our neighbor country Sweden, haha ...

10. by patricia on Tue 19 Apr 2011 @ 09:16

Going to sweden for 5 days today and want this recipe with me after seeing the show on TV last night, I`ve got to cook these, then WHY does my printer not want to print this out for me ? Sob!

11. by eriaja1 on Fri 08 Apr 2011 @ 17:56

haiiiiiiiii

12. by Sanna on Thu 07 Apr 2011 @ 23:32

Great - I saw this on the plane over to Sweden in December, was hoping to find it but forgot about it when I came home to summer in Sydney.... Am Swedish and love baking regular cinnamonbuns, but these looked superdelicous. Will be a project for the weekend - perfect for an autumn day :)

13. by aslinah on Thu 07 Apr 2011 @ 11:00

Sooo Swedeliciously yummy!! Will bake this over weekend. Wihuuu ;)))

14. by Marcus on Thu 07 Apr 2011 @ 08:41

You could also try these with a butter, suger and cinnamon mix and/or some peeled and cut apples. You need at least enough butter to cover the top of a piece of dough rolled to the same size as above. Mix the butter with some sugar and cinnamon (Have a taste! If it´s too dry, add more butter and/or sugar. Too buttery, add more cinnamon, etc.) Just spread the mixture on top of the dough, and then simply roll the dough like a sausage (So it kinda looks like a spiral from the side). Cut small pieces, 1-1,5 cm, follow the above recipe (Put each on a large baking tray, with greaseproof paper underneath), brush some lightly whipped egg on each bun and sprinkle some granulated and/or powdered sugar. Heat as above, but serve hot as-is with ice-cold milk and cookies.

15. by FoodieGoddess on Wed 01 Dec 2010 @ 02:58

Check out my post on these YUMMY buns.... I love Jamie Oliver recipes and the 'Jamie Does' has to be one of my favorite series so far... check out my blog post on Sexy Swedish Buns http://thefoodiegoddess.com/?p=844

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