Karlsbaderbullar: Karlsbad Buns
Karlsbaderbullar, or Karlsbad buns, are definitely a mouthful to say. But these beautiful buns come together fairly quickly (as far as buns go), are easy to make (as far as buns go), and are so delicious (as buns usually are).
Dough
What makes Karlsbaderbullar unique is the use of Karlsbaderdeg, or Karlsbad dough. Unlike vetedeg (Swedish-style sweet dough), Karlsbaderdeg has both yeast and baking powder, giving them a cakier texture. They also contain egg. While vetedeg often has egg, my version doesn’t, and you can really tell there’s egg in the Karlsbaderbullar. They are more golden, slightly richer, and have a shorter texture.
Filling
As the buns are named after the dough, you can really do what you want with the filling. I was in a cinnamon mood when I made these, so I went with cinnamon and raisins, but you could just as easily use vanilla or cardamom.
Origin
Karlsbaderbullar, Karlsbad buns, didn’t actually originate from Sweden; they are from Karlovy Vary in the Czech Republic. The buns made in this spa town would turn slightly yellow because of the mineral content of the water. This golden look was sought after and recreated in Sweden.
Karlsbaderbullar: Karlsbad Buns
Ingredients
Karlsbad Dough
- 250 g water
- 720 g all-purpose flour
- 100 g sugar
- 175 g salted butter
- 12 g baking powder
- 50 g fresh yeast
- 4 g salt
- 1 large eggs
Filling
- 180 g softened butter
- 75 g sugar
- 10 g cinnamon
- 3 g vanilla sugar
- 3 g salt
- 200 g raisins optional
Brown Syrup Simple Syrup
- 100 g brown sugar
- 100 g water
Instructions
Karlsbad Dough
- In the bowl of your stand mixer, combine water, all-purpose flour, sugar, salt, baking powder, fresh yeast, and salted butter.
- Using the hook attachment, mix on slow for 5 minutes to bring the dough together.
- After 5 minutes, increase the speed to medium-fast and let the dough mix for 15 minutes.
- Flatten into a thin, long rectangle and wrap tightly in plastic wrap. Chill the dough in the refrigerator until they are completely cold, at least 1 hours.
Filling
- Mix softened butter, sugar, cinnamon, vanilla sugar, and salt until smooth.
- Buns
- Roll out the chilled dough into a thin, long rectangle. Have the short side facing you.
- Spread the filling evenly over the rolled-out dough.
- Sprinkle on the raisins.
- Roll up the dough tightly, creating a log.
- Cut the log into 60g slices and place them on a tray lined with parchment paper.
- Proof, covered in plastic, for 30 minutes.
- While proofing, boil the brown sugar and water together to make simple syrup.
- Once the buns are looking fluffy, pillowy and proofed, bake them in a 200C/400F oven for 8-10 minutes or until golden brown.
- As soon as they are out of the oven brush with the brown sugar syrup.
- Let cool before enjoying.