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.
Notes
If using dry yeast, use 17g. If you don't have vanilla sugar substitute 1:1 with vanilla extract.