VANILJBULLAR

Ingredients

• 500 g Buttermilk (If unavailable, use soured milk (fil milk) or make by adding 1 tbsp lemon juice or white vinegar to 500 ml milk and let sit 30 min)
• 1000 g All-Purpose Flour (10 % protein flour; can substitute with bread flour (11‑12 % protein) but may need extra water)
• 200 g Granulated Sugar
• 15 g Salt
• 70 g Fresh Yeast (Room‑temperature, crumbled)
• 200 g Unsalted Butter (Softened at room temperature)
• 50 g Water (Added only if dough feels dry)
• 300 g Very Soft Butter (for filling) (Kept at room temperature, easy to cream)
• 250 g Granulated Sugar (for filling)
• 3 g Salt (for filling)
• 6 g Vanilla Sugar (Can use vanilla extract instead (1 tsp))
• 200 g Powdered Sugar (Sifted)
• 1 tsp Vanilla Extract
• 30 ml Milk (Adjust to reach thick glaze consistency)
• 5 g Flaky Salt (Large crystals, such as Maldon)
• 2 g Vanilla Powder (Mix with flaky salt for topping)
• 1 Egg (Beaten, for egg wash)

Instructions

1. Prepare Buttermilk Substitute (if needed)

   If you don't have real buttermilk, pour 500 ml milk into a bowl, add 1 tbsp lemon juice or white vinegar, stir, and let sit for 30 minutes until thickened.

   Time: PT10M

2. Combine Dry Ingredients

   In the stand mixer bowl, whisk together 1000 g all‑purpose flour, 200 g granulated sugar, 15 g salt, and crumble in 70 g fresh yeast.

   Time: PT5M

3. Add Wet Ingredients and Mix Low

   Add 500 g buttermilk, 200 g softened butter, and 50 g water (if dough feels dry). Mix on low speed for 5 minutes until a shaggy dough forms.

   Time: PT5M

4. Knead the Dough

   Increase mixer to medium‑slow speed and knead for 35‑40 minutes until the dough is smooth, elastic, and pulls away cleanly from the bowl.

   Time: PT40M

5. First Bulk Fermentation

   Cover the bowl with a damp towel and let the dough rest in the mixer for 45 minutes at room temperature (≈30 °C).

   Time: PT45M

   Temperature: 30°C

6. Chill the Dough

   Turn the dough onto a sheet of plastic wrap, shape into a rectangle, wrap tightly, place on a tray and freeze for 30 minutes, then transfer to the refrigerator for another 30 minutes to firm up.

   Time: PT1H

7. Prepare the Filling

   In a large bowl, cream together 300 g very soft butter, 250 g sugar, 3 g salt, and 6 g vanilla sugar until light and fluffy (about 8‑10 minutes).

   Time: PT10M

8. Prepare the Vanilla Glaze

   In a separate bowl, whisk 200 g powdered sugar with 1 tsp vanilla extract and enough milk (≈30 ml) to form a thick but pourable glaze.

   Time: PT5M

9. Make Vanilla Salt Topping

   Combine 5 g flaky salt with 2 g vanilla powder; set aside in a small bowl.

   Time: PT2M

10. Roll and Shape the Buns

    On a lightly floured surface, roll the chilled dough to about 0.5 cm thickness. Spread the butter filling evenly, roll tightly from one short edge, fold the roll several times (as demonstrated), then cut into 90‑gram pieces using a large chef’s knife.

    Time: PT15M

11. Second Proof (Final Rise)

    Place the cut buns on a parchment‑lined baking tray, cover loosely with plastic wrap or a damp towel, and let rise at ~30 °C for 1½ hours, or until noticeably puffed.

    Time: PT90M

    Temperature: 30°C

12. Egg Wash

    Lightly brush the tops of the risen buns with beaten egg, being careful not to deflate them.

    Time: PT2M

13. Bake

    Bake in a pre‑heated oven at 200 °C for 12 minutes, rotating the tray at the 10‑minute mark for even browning.

    Time: PT12M

    Temperature: 200°C

14. Glaze and Finish

    While the buns are still warm, pipe a small dot of vanilla glaze onto the center of each bun, then sprinkle a pinch of vanilla salt on top.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

1 g