• No categories

Sexy Swedish Buns

December 1, 2010 8 Comments

HA – Don’t you love the title of this post. I bet it got your attention! Yes this is exactly what the recipe is called. I didn’t make that up as an excuse to get your attention, although I am glad that some clever person out there thought of it.

It has been a while since I did a Jamie Oliver recipe, and you all know how much I love this man. Recently the ‘Jamie Does’ series was shown on Australian television and I absolutely loved it. This series and book has fast become one of my favorite Jamie Oliver installment.

When I saw him make these buns I just knew I had to make them. They are SO MUCH fun. If you love getting messy in the kitchen then these are for you. I find myself constantly trying to make the least amount of mess in the kitchen. Not that this always works according my husband. For this very reason I LOVE this recipe. I feel like it gives me license to be messy… hehe. How naughty, I love it.

Cooking can sometimes be such a serious endeavor, especially when you are cooking for others, but this is one of those simple pleasures you can just make for yourself or special treat you can share with the whole family. Enjoy them with a coffee in the  morning, which is what I sometimes like to do.

To illustrate how fun these buns are to make here is Jamie Oliver with a little how to.

Have fun and enjoy!

– Makes 8 buns –

INGREDIENTS:

Buns –

  • 1 x 7g packet of yeast (if you have an issue with the dough rising double the yeast – Jamies recipe states 7g but in my experience I double it for the amount of flour used in this recipe)
  • 375ml warm 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

HOW TO:

  1. Stir the yeast into the warm milk in a bowl, then put it aside.
  2. 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.
  3. 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.
  4. 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.
  5. Cover the bowl with cling wrap 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Spoon over a little of the blueberry juice from the bowl, then sprinkle with the rest of your demerara and the reserved orange zest. I have also tried this recipe without the demerara sugar on the top and I actually prefer it. This is a matter of taste though.
  13. Cover with a damp tea towel and leave to prove for about 20 minutes in a warm place.
  14. Preheat your oven to 180ºC/350ºF/gas 4. Once the buns have risen, put them into the oven and cook for 25 – 30 minutes, until golden and crispy. Serve them, hot and delicious, by themselves or with warm custard.

Buon Appetito!

Tags: , , , Jamie Oliver, Sexy Swedish Buns, Sexy Swedish Buns
  • http://foodrehab.com.au/ Adrian in Food Rehab

    hehe license to be messy – love the title as well :)

    These look delish especially when straight out of the oven!

    • Anonymous

      hehehe – Its all very wicked if you ask me…. messy and sexy in one blog post was fraught with danger! lol

  • Ladybird

    Oh yeah, that really does look sexy! I adore baked goodies with cardamom, and I love blueberries too, so this looks great :) I can see myself tucking into one of these with a nice cup of tea while reading the paper – ahhhh :)

    • Anonymous

      Will you try them? If you do let me know how it goes.

  • http://thehospitalityguru.com.au Anna Johnston

    Oh yes, I’m a big Jamie fan & this recipe looks fabulous, love a bit of mess sometimes especially if it turns out these yummies.

    • Anonymous

      Glad you enjoyed it Anna. Isn’t Jamie just the best :) Thanks for stopping by.

  • http://www.makemydayproducts.com make my day

    I’m very familiar with this type of bun both norwegians and swedes do… so i really like the blueberry variation. my favourite ingredient though has to be the cardamon! great blog post title by the way….:) cheers kari

    • Anonymous

      Thanks Kari. I love the cardamon as well. It’s such a great spice. :)

Cakes Cakes and MORE CAKES

When I first started my blog in 2010 my aim was to document and learn the regional cooking of...

Chicken Fajitas

Happy New Year to all my beautiful foodie peeps… it has been a while between meals hasn’t it? I...

Baked Ricotta with Cherries in a Vanilla Syrup

Some weeks back I was over the moon to receive a little parcel in the mail. Thanks to my...

Basic Chocolate Cake

Some things just make you bloody happy don’t they? I apologies for using the word bloody but I just...

Lamb Shank Pumpkin Soup

Given that when I woke up this morning the temperature around Melbourne ranged from .7 and 3 degrees and...

Mixed mushroom and mozzarella pasta

Please forgive me but I am yet again going to bring you a recipe by Jamie Oliver. Yes, it...

Brown sugar sponge cake with caramelised pears

I made this cake (as you do) for my birthday a couple of years ago. WOW how amazing it...

La Pastiera (Ricotta and cooked grain cake)

BUONA PASQUA Happy Easter to all, I do hope you had a special time with your loved ones. For...

Salmon and Asparagus Pasta

While looking though my blog recently I realised that I have not done a pasta dish in a long...

Spanish chicken with chorizo and potatoes

I have said this before many a times, I love chicken. Some of my favourite ways to eat it...

Lamb and roasted beetroot spinach salad

Being pregnant always represents a time of food deprivation, food aversions and of course the food cravings. Given that...

My explained absence and cake dedication to my Aunty Tina.

Contained within this post is the recipe for White Chocolate and Raspberry Marquise Cake. Hello blog, how I have...

Murdoch books – 365 Challenge: Squid Risotto

365 challenge installment number 8 – wow where has the time gone. I remember the first month I participated...

Rose vanilla glitter macaron lolipops

If there was a term in the dictionary “macaron obsession” you would find my photo next to it. It...

Murdoch books – 365 Challenge: Macaron with Berries

It will not be a surprise to my regular blog readers or macaron lovers why I chose this dish...

Content Protected Using Blog Protector Plugin By: Make Money.