Rimbobuns it's something I havn't baked for over 20 years.It's actuallythe firstI learnedto bakewhen I moved toSwedenandwas introducedto theworld of buns.Without knowing the real facts,I do believe thatthe Nordic countries,eatmostbunsin the world.Bunsshould be ournational dish,along withmeatballs.....Anyway, here comesthe recipefor a coldfermentedbun.
Recipe for about 18 pcs: 25 g yeast 2 cups cold milk 200g unsalted butter or margarine 2 tablespoons sugar 2 teaspoon vanilla about 6 cups flour Filling: 75 g butter or margarine 2 tablespoons sugar 2 teaspoon vanilla Brushing and garnish: beaten egg 1 cup powdered sugar 1 tablespoon water Oven: 220 ° C Here's how: Crumble the yeast in a bowl. Add milk and stir so that the yeast dissolves. Click down fat into smaller pieces with sugar, vanilla sugar and flour. Work together it to a smooth dough. Roll out the dough about 40x40 cm, on lightly floured surface. Cut out squares, about 8x8 cm. Stir together all ingredients for the filling. Add a dollop of filling in the middle of each square. Fold the four corners over the filling and press them together. Place the buns in molds and place them on baking sheets. Let the buns rise at room temperature, covered with a cloth, for about 2 hours. Brush with beaten egg and bake the buns in the oven for about 10 minutes. Let the buns cool without a cloth. Mix the icing sugar with water and top the cold buns with that.