Cleambread

Amount (12 buns) :

For the bread dough

• 500 grams wheat flour

• 25g fresh yeast 

• 2.5 dl milk

• 1 tsp sugar

• 1 egg

• 80g butter melted + extra butter for brushing the dough 

• 0.5 teaspoon salt

For the filling:

• 100g butter

• 2 tbsp gochujang

• 2 tbsp sesame seeds

• 2 cloves of garlic

How to:

For the bread dough:

Warm the milk until it is 37 celsius degrees. Mix in the sugar and the yeast.

Stir until the yeast has dissolved into the mixture. In a mixing bowl, add the flour, the  yeast + milk mixture, the egg, salt and butter. Using a stand mixer or your hands, mix well until the mixture forms a dough. Knead the dough for a few minutes on the countertop.

Place the dough back into a lightly greased mixing bowl and cover it with a clean towel. Let it double in size (around 90 mins). Use this time to make the filling for the bread rolls. 

Take out the dough, and on a lightly floured surface, knock out the air, and roll out the dough with a rolling pin until it is around 1cm thick and roughly shaped like a rectangle.

Spread out the filling over the rolled out dough.

Roll up the dough and using a knife or pizza cutter cut the dough into 3 cm wide strips. Stack them in a baking pan or cake tin. 

Do not stack them too tight, give the rolls a little space to rise.

Keep the cake tins in a warm place, covered with a clean tea towel to rise for the second time for 1 hour. During this time, preheat the oven at 180C.

Once proofed, brush the tops of the dough with melted butter and transfer to the preheated oven. Bake for 20-30 minutes until golden brown. Once baked, brush with more melted butter right after you take the rolls out of the oven.

For the filling:

Combine all the ingredients listed and keep aside to use while shaping the dough. Proceed with the steps as explained above.

Pepper Buns

ingredients (15 pieces):

Buns:

• 25 g yeast

• 85 g butter

• 0.5 tbsp cinnamon

• 1 tsp cardamom

• 1 tsp clove

• 1 tsp ginger *

• 1 dl sugar

• 2,5 dl milk

• ½ tsp salt

• 7-8 dl flour

• 1 egg

  
  *If you want to make regular “Lussebullar” or “Saffron buns” change the cinnamon, cardamom, clove and ginger to 0.5 g saffron.

How to:

Crumble the yeast into a bowl. Then melt the butter in a small saucepan, add the spices and then the milk. Blending it until you reach 37 C. Pour the mixture over the yeast, blend until the yeast dissolves. Later ad sugar and salt and while blending ad the flour little at a time. Knead the dough for 10 minutes, then let it rest for 45 minutes under a kitchen towel.

Take pieces and form them into nice shapes and put them on a lined baking sheet. Then let them rise for another 30 minutes.

Turn oven to 200 C.

Brush the buns with an egg wash before baking them for about 10 minutes and then letting them cool on a rack.

Poppyseed-bulle

Ingredients (20pieces):

Dough:

• 25 g fresh yeast

• 50 g butter

• 3 dl milk

• 0,5 dl sugar

• 1 pinch salt

• 8 dl wheat flour

Filling:

• 150 g minced poppy seeds

• 60 g sugar

• 0,6 dl milk

• 30 g raisins

• 1 tsp vanilla

Brushing:

• 1 egg

How to:

Dough: Melt the butter and and mix it with the milk. Make sure the mixture is 37 C degrees, then add the yeast and blend until it’s dissolved. Add the sugar, salt and flour and knead the dough thoroughly then let it rest under a towel for 30 minutes.   

Filling: Mix all the ingredients in a bowl into a thick mixture.

Knead the dough again and then roll it out to a 30 * 40 cm sheet. Spread out the filling (about 1 cm thickness) and roll it up. Cut it into 2 cm rolls and put the rolls on a baking sheet  and let it rest again under a towel for 20 minutes.

Turn the oven to 250 C. Brush the buns with the egg and bake them for 8 minutes. Let them rest and cool down before eating.

Sailor Moon brooch burger

Ingredients (10 servings):

Buns:

• 0,75 dl beetroot juice

• 1,75 dl water

• 25 g yeast

• 0,5 dl olive oil

• 6 dl flour

• 1 tsp salt

• sesame seeds

• 10 cheese slices

How to:

Blend the water and beetroot juice in a small saucepan and heat it up to 37C. Add the yeast and blend until it has incorporated itself in the mixture. Lastly add the olive oil, flour, salt and blend and knead the dough. Let it rest for 30 minutes.

Divide the dough into 10 parts and roll all of them into balls, then put them on a baking sheet. Let it rest again for about 30 minutes.

Turn oven to 225 C.

Brush the dough with water or egg wash and sprinkle some sesame seeds on top. Bake the buns for 10-12 minute, cut the cheese into star shapes and put them on the buns for decoration.

Mushroom Steamed Buns

Ingredients (4 servings):

Filling:

• 100 g shiitake mushrooms

• 100 g enokitake mushrooms

• 1 tbsp oil

• 1 tbsp hoisin sauce

• 1 tbsp soy sauce

• 1 tbsp sesame oil

Buns:

• 1 tsp dry yeast

• 1 dl lukewarm water

• 2,5 dl flour

• 1/4 tsp baking powder

• 1/2 tsp salt

• 1 tbsp sugar

• 0,25 dl oil

How to:

Mushrooms:

Slice the shiitake into thin slices, add oil into a frying pan and fry the mushrooms. In a bowl whisk together the hoisin sauce, soy sauce, sesame oil and honey, and then pour it over the mushrooms. Fry until the sauce has thickened.  

Buns:

Mix the flour, baking powder, yeast, sugar and salt in a bowl, then pour the lukewarm water on it and lastly add the oil. Knead the dough until it’s shiny and smooth, then let it rest for 1 hour with a cloth over it.

Then knead it again and roll into a thick cylinder, cut it into 4 pieces, and roll each of them into balls. Flatten them and add 1 tbsp of the mushroom filling to each, then gently gather the sides and close the buns while carefully twisting the dough and pinching it together.

Put the buns seam side down on a parchment paper, and steam them for 15 minutes. Let them cool for 2-3 minutes and then serve.