HALLONBULLAR

Ingredients

• 500 g Milk (non-fat) (room temperature)
• 1000 g All-Purpose Flour (sifted)
• 450 g Granulated Sugar (200 g for dough, 250 g for filling)
• 500 g Unsalted Butter (200 g for dough, 300 g for filling, softened)
• 18 g Salt (15 g for dough, 3 g for filling)
• 70 g Fresh Yeast (active dry or fresh baker's yeast)
• 20 g Ground Cardamom (optional for authentic Swedish flavor)
• 3 g Vanilla Sugar (or 1 tsp vanilla extract)
• 300 g Frozen Raspberries (thawed slightly, can be crushed)
• 50 g Pearl Sugar (for topping, optional)
• 2 Eggs (large, beaten for egg wash)

Instructions

1. Gather Ingredients and Warm Milk

   Measure 500 g non‑fat milk and set aside to reach room temperature.

   Time: PT5M

2. Combine Dry Ingredients

   In the mixing bowl add 1000 g flour, 200 g sugar, 15 g salt, 70 g fresh yeast, and 20 g ground cardamom. Mix briefly with a spoon.

   Time: PT5M

3. Knead the Dough

   Attach the hook to the stand mixer. Start on the lowest speed and mix for 5 minutes, then increase to a medium‑slow speed for another 5 minutes. Continue on medium speed, checking after 30 minutes; keep mixing until the dough is smooth, elastic, and pulls away from the bowl – about 45 minutes total.

   Time: PT55M

4. First Rest (Cold Fermentation)

   Shape the dough into a rough rectangle, cover tightly with plastic wrap and place in the refrigerator for at least 1 hour to cool the yeast and relax the gluten.

   Time: PT1H

5. Prepare the Sweet Filling

   In a separate bowl, beat 300 g softened unsalted butter with 250 g sugar, 3 g salt, and 3 g vanilla sugar (or 1 tsp vanilla extract) until light and fluffy, about 5 minutes.

   Time: PT5M

6. Roll Out the Dough

   On a lightly floured surface, flatten the chilled dough into a rectangle roughly 1/4‑inch (6 mm) thick and twice as long as it is wide.

   Time: PT5M

7. Add Filling and Raspberries

   Spread the butter‑sugar mixture evenly over the dough, reaching the edges. Sprinkle the thawed raspberries over the surface, gently pressing them in. Fold the top third down, then the bottom third up, sealing the edges.

   Time: PT10M

8. Shape the Buns

   Cut the rolled dough into 85 g portions (≈80‑90 g). Take each piece, twist it into a spiral, tuck the tail underneath, and place on a parchment‑lined baking tray. Leave space between buns; they may touch slightly.

   Time: PT15M

9. Second Proof

   Cover the tray loosely with plastic wrap (do not seal) and let the buns proof at room temperature until doubled in size, about 45 minutes.

   Time: PT45M

10. Preheat Oven

    Preheat the oven to 200 °C (390 °F).

    Time: PT5M

    Temperature: 200°C

11. Prepare Egg Wash

    In a small bowl, whisk together 2 eggs (or 2 tbsp milk + 1 egg) until smooth.

    Time: PT5M

12. Bake First Batch

    Place the first tray of buns in the oven and bake for 13 minutes.

    Time: PT13M

    Temperature: 200°C

13. Egg Wash and Pearl Sugar

    Immediately after removing the tray, brush each bun with egg wash and sprinkle with pearl sugar.

    Time: PT2M

14. Bake Remaining Batches

    Repeat steps 12‑13 for the remaining trays (second batch 11 minutes, third batch 11‑12 minutes as needed).

    Time: PT30M

    Temperature: 200°C

15. Cool and Serve

    Transfer baked buns to a wire rack and let cool for 10 minutes before serving.

    Time: PT10M

Nutrition Facts

Calories

800

Protein

9 g

Carbohydrates

101 g

Fat

34 g

Fiber

1.5 g