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Vanilla Buns

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a very good norwegian sweet bun, which we call school bread. I do not know how the buns got their name, cause it is not (and that's a good thing) common to bring these to school.

This is a very good norwegian sweet bun, which we call school bread. I do not know how the buns got their name, cause it is not (and that's a good thing) common to bring these to school.

Ingredients

Serves: 15

Metric Cups

For the Dough

  • 100 grams butter (room temperature)
  • 550 grams plain flour
  • 90 grams sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 350 millilitres milk
  • 50 grams fresh yeast (or 7g active dry yeast)

For the Filling

  • 500 millilitres vanilla cream (ready to use)
  • 1 egg
  • 120 grams icing sugar
  • 200 millilitres shredded coconut

For the Dough

  • 4 ounces butter (room temperature)
  • 19 ounces all-purpose flour
  • 3 ounces sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 12¼ fluid ounce milk
  • 2 ounces fresh yeast (or 7g active dry yeast)

For the Filling

  • 17½ fluid ounce vanilla cream (ready to use)
  • 1 egg
  • 4 ounces confectioners' sugar
  • 7 fluid ounce shredded coconut

Method

Vanilla Buns is a community recipe submitted by Marit and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • In a bowl, crumble the butter together with the flour. Add sugar, baking powder and salt. Blend.
  • Heat the milk till it gets finger-warm before you blend in the yeast.
  • Add the liquid to the dry ingredients and knead the dough together.
  • Cover the bowl with a towel and let the dough rise till it doubles in size, about 40 minutes.
  • Dust your baking board with some flour and overturn your dough on it.
  • Gently knead the dough together and divide it into 15 pieces. Roll each into a big bun and put it on a baking sheet.
  • With your hand, press the buns a bit flatter. Make a hole in the middle and fill it with the vanilla cream.
  • Cover with the towel again and let it rise for about 20 minutes.
  • Heat oven to 225C.
  • Whisk the egg and brush the buns with it. Bake the buns for 12-15 minutes.
  • Let them cool on a rack.
  • Whisk the icing sugar with 1 tsp water and butter it on the buns before you dip them into the shredded coconut.
  • In a bowl, crumble the butter together with the flour. Add sugar, baking powder and salt. Blend.
  • Heat the milk till it gets finger-warm before you blend in the yeast.
  • Add the liquid to the dry ingredients and knead the dough together.
  • Cover the bowl with a towel and let the dough rise till it doubles in size, about 40 minutes.
  • Dust your baking board with some flour and overturn your dough on it.
  • Gently knead the dough together and divide it into 15 pieces. Roll each into a big bun and put it on a baking sheet.
  • With your hand, press the buns a bit flatter. Make a hole in the middle and fill it with the vanilla cream.
  • Cover with the towel again and let it rise for about 20 minutes.
  • Heat oven to 225C.
  • Whisk the egg and brush the buns with it. Bake the buns for 12-15 minutes.
  • Let them cool on a rack.
  • Whisk the confectioners' sugar with 1 tsp water and butter it on the buns before you dip them into the shredded coconut.
  • Tell us what you think