Rimbobullar belong to my absolute favorite Swedish pastries. They are quite simple to make, but take a bit of time since they need to rest for around two hours. Meanwhile you can do something else, just like the woman who invented them.
The story goes that Ingrid Bohman in Rimbo was getting her kitchen re-made by the Swedish magazine Ica-Kuriren in 1956. She wanted to offer the people coming over something with the coffee (you must have some fika to offer when people come over!), but she was short on time having cows to milk and other tasks you would find on a farm in the morning. That’s how she came up with a recipe where you quickly mix the ingredients together, and then leave the dough for a long time before baking, to have some time for other things.
Soft and fluffy vanilla buns
These vanilla filled buns have a soft and fluffy texture and taste amazing! Rimbobullar have definitely become an all-time favorite in many Swedish homes. This time I decided to add one thing that is not in the original recipe – cinnamon. I wanted to try something new and give them a Christmas feel. Cinnamon buns in different versions is a very typical Swedish thing anyway. If you want to bake the originals, just remove the cinnamon.
Baking time including preparation: around 2.5 hours in total. Baking time 5-6 minutes.
Portions: 25 Rimbobullar
- 25 g fresh yeast (dry won’t work as well since the recipe takes cold liquid)
- 2 dl cold milk
- 200 g soft (room tempered) butter or margarine
- 1 tbsp sugar
- ca 6 dl wheat flour
- 1 egg (to brush the buns with before they go into the oven)
- 75 g butter (I usually take 100 g to get some more)
- 2 tbsp sugar
- 2 tsp vanilla sugar
- 1 tsp cinnamon powder
- 1 dl powder sugar
- 1 tbsp water
Crumble the yeast in a bowl, add the milk and stir until the yeast has been dissolved. Add the butter/margarine, sugar and flour.
Quickly work it up to a smooth dough.
Roll it out to a square 40 x 40 cm. Cut it in squares of 8 x 8 cm.
Mix up the ingredients for the filling and distribute it to the middle of the squares.
Fold the corners together and squeeze it shut in the middle.
Put your Rimbobullar in paper forms (cupcake/muffin model) on a baking tray and let them rest covered with a cloth for 2 hours in room temperature.
Short before the resting time is over, turn on your oven at 250°C. Whip up the egg and brush it onto your Rimbobullar before putting them in the oven. Bake for 5-6 minutes or until lightly golden brown on the top.
Allow the buns to cool down under a cloth on a grid.
Mix the powder sugar and water and drip it onto the buns with a spoon once they have cooled down.
Serve with a nice cup of coffee, tea or hot chocolate.
Here is the original recipe (without cinnamon):
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