RECIPE BY: MICHELLE PILARCZYK
SOURCE: ADAPTED from rachel khoo’s “my notebook”
Serves: 22 – 24 buns
- 275 ml whole milk, lukewarm
- 75 g sugar
- 90 g butter, melted
- 2 packets yeast (2 Tbls), see photo*
- ½ tsp salt
- 2 eggs (1 beaten for egg wash)
- 500 g flour
- Vegetable oil
- 400 g cream cheese
- 8 Tbls chopped dill
- Zest of 2 lemons
- 80 g lumpfish roe, red (see photo in PDF file), (can also use Abbas brand)
- Measure out cream cheese and let sit at room temperature to help soften.
- Add the milk, sugar, butter, yeast, salt and 1 egg to a mixing bowl. Stir to help dissolve the yeast.
- Add the flour in two batches. Keep mixing.
- Knead for 10 minutes with a dough hook (or turn out onto a floured surface and knead by hand).
- Transfer to a oiled bowl. Cover with plastic wrap. Let sit until the dough has doubled in size, approximately an hour.
- Punch down on a floured surface. Divide into two.
- Working with each half of the dough at a time, roll dough into a 40 x 35 cm rectangle. Don’t worry if you can’t get the shape exact right, just try to get this size more or less.
- Spread half of the cream cheese over the rectangle. If you are having difficulty to spread, whip the cream cheese with an electric beater first for a few seconds to help soften.
- Sprinkle on half of the chopped dill and lemon zest. Dot half of the roe over the rectangle. Spread out more evenly with the back of a dull knife, trying to get to all the edges.
- Fold the dough from the long edge to the half way mark, repeat with the other half (see photos).
- Cut the dough into 3 cm strips using a sharp knife. You should have about 11-12 strips.
- With each of these strips, cut down the middle leaving 1 cm uncut at the top – making “trouser” shapes.
- Twist the legs of these “trousers” round and round and then form a circle, pinching and tucking in the ends together to make a bun. Don’t worry if the filling starts to seep out as you make these shapes, this makes it nicer looking at the end.
- Repeat with the other half of the dough.
- Transfer to 2 parchment lined baking trays.
Preheat oven to 210 C (410 F).
- Brush the buns with beaten egg, then let buns rise for 30 mins.
- Bake for 10 mins until golden.
- Let cool for a few minutes then serve. Best eaten warm. Store extras in the fridge.
Download PDF here (many more photos including how to do are in this PDF): Swedish Lemon, Dill and Roe Bulle (Buns) Michelle Pilarczyk