Fine butter buns - Fina smörbullar

FINE BUTTER BUNS
Fina smörbullar

It’s nice to have something to pull out of the freezer when you get unexpected guests and have to serve coffee or tea. These delectable butter buns won’t be resisted even by the most picky guest.

35 to 40 buns

1 ¼ cup cream, 15% fat

2 eggs
1/3 cup sugar
½ teaspoon salt
1 ¾ oz fresh yeast
3 ¾ to 4 cups flour
8 oz cold butter or margarine
2/3 to ¾ cup firm jam

beaten egg for brushing

Decoration:

1 ¼ cups powdered sugar
approx 2 tablespoons fresh lemon juice

Mix cream, eggs, sugar and salt and beat lightly. Crumble the yeast in a mixing bowl. Dissolve the yeast in some of the egg batter, then add the rest. Add the flour gradually and work the dough until smooth.

Turn it out onto a floured work surface and roll it out to a rectangular cake, approx 20 x 12 inches. Cut the fat in thin slices and cover 2/3 of the cake with them. Fold the cake three times. First, fold in the part without any fat on. Roll the dough out again to a rectangular cake and fold it three times again. Repeat this procedure for a third time, then leave to rise in the fridge for at least 30 minutes.

Roll out the dough to a cake, approx 24 x 20 inches. Cut the dough in narrow stripes and shape them into buns. Put them in paper tins and put them on a baking plate. Make a hollow in the middle of each bun and put in a teaspoon of jam. Leave the buns to rise for about 25 minutes. Brush with egg and bake in the middle of the oven at 440F for about 10 minutes. Let the buns cool on a rack.

Mix powdered sugar with lemon juice and drizzle it over the buns.

Enjoy!

Bella