Since a few readers asked for my grandmother’s recipe for the sugar cream buns seen in my Friday post about sweets, here it comes! It is a classical Swedish recipe and I am sure that it can be found in lots of recipe books. However, my recipe is from the notebook where my grandmother and aunt wrote down their best recipes for me when I was 13! I use the first recipe, which is for pancakes very often but the cream bun recipe I haven’t used in many years.
I remember though once, as a teenager how my friend L and I made a full batch of these buns when home alone – and then proceeded to eat almost all of them!! We didn’t feel quite well after that binge eating.. So, if you make the buns – try not to eat them all at once 😀
25 grams fresh yeast (or equivalent in dry yeast, usually one bag of 7-8 grams)
75 grams butter or margarine – melted
2½ decilitres milk – to be heated together with the melted butter
1/4 teaspoon salt
3/4 decilitre sugar
9-10 decilitres flour
2 decilitres full cream
2 tablespoons flour
2 egg yolks
1 tablespoon sugar
2 teaspoons vanilla sugar (or equivalent in vanilla extract)
Well, my grandmother didn’t write down any detailed instructions but I would let the dough rest maybe 20-30 minutes (or until the dough has increased to twice its size) before starting to make the buns. Add a spoonful of cream filling, before shaping small pieces of dough into buns. Make sure that the closure of the bun is facing downwards on the cooking sheet. Let the buns rise for another maybe 20 minutes before putting them in the oven.
Oven: 250 degrees Centigrade / 475 Fahrenheit for ~10 minutes or until golden brown. Melt a little butter and put it on top of the buns, before turning them in sugar.
UPDATED: I forgot to explain how to make the vanilla cream filling! Mix the cream, egg yolks, sugar and flour. Stir while heating it until boiling. Mix in the vanilla sugar / extract and let the filling cool in the fridge.
Good luck and hope that the result looks something like my grandmother’s buns below!