Monday, February 21, 2011

jamie oliver's sexy swedish buns or how i made a mess :)

when i saw jamie oliver preparing these buns i wanted to try to make them immediately. it took me a while to really decide to prepare them. i followed the recipe he shared in his show (the one on his page is slightly different in the amounts he uses). they turned out just perfect :)

for the dough i used:

370 ml lukewarm milk
7 g active dry yeast
2 eggs
a pinch of salt
1 teaspoon of cardamom
200 g white sugar
50 g melted unsalted butter
750 g all purpose flour

for the filling i used:

375 g blueberries
75 g white sugar
1 orange

20 g unsalted butter and brown sugar  for dusting the cookie sheet

as a first step, i mixed the dry yeast with the lukewarm milk and left it on a warm place.

i took two eggs and whisked them with a pinch of salt (i was using a regular fork like jamie when preparing the buns).

when the eggs got well mixed, i added 200 g of sugar and cardamom.

then i took the melted butter...

and poured it in the mixture.

i whisked it and finally it was the time to mix in the milk with the yeast.

now it was the time for the flour - not all together though...first i stirred in 500 g...

then the remaining 250 g (at this point, to mix the dough well i stopped using the fork and used my hand instead).

i left the dough to double its size in a warm place for an hour.

meanwhile i mixed the blueberries with 75 g of sugar, orange zest and juice from a half of an orange.

and prepared the baking sheet (i put on a baking paper, pieces of butter and sprinkled it with dark sugar).

after an hour, the dough was ready.

i created a rectangle...

...spooned on the blueberries...

and folded them in.

now it started to get really messy. i parted the dough in two...

and using the knife i cut each part in four.

i took a piece and stretched it like this...

...rolled it...

and placed on the baking sheet. i left the buns to rest for another 30 minutes and just before putting in the oven i sprinkled them with some orange zest and sugar.

they were done in 20 to 25 minutes at a temperature of 190 °C.


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