Cold-Fermented Rimbobuns
Marie Skogström- 24
- 35 min
- 3 hours
Rimbo buns (a simpler version of Danish pastries) are perfect to prepare in advance and keep in the freezer—just take them out, let them rise, brush them with egg wash, and bake! You can also let them rise in the refrigerator overnight and bake them the next day.
3.32/5
501 VotesHere's how:
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1
Rub the wheat flour and butter together until the mixture resembles crumbs.
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2
Whisk the yeast into the cold milk.
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3
Add the milk mixture, eggs, and sugar, and knead into a dough. Do not overwork the dough.
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4
Roll out the dough into a square—cut it into 24 equal squares.
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5
Mix the ingredients for the filling and place a dollop in the center of each square; fold in the edges. Place the buns in molds and set them on baking sheets.
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6
Let the buns rise at room temperature for about 2 hours, in a cool place for 3–4 hours, or in the refrigerator overnight. You can also freeze the buns and let them rise later.
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7
Brush with beaten egg and sprinkle with slivered almonds. Bake at 230 °C for about 10 minutes. Let the buns cool without a baking cloth.
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8
Mix the powdered sugar with water and glaze the buns with the glaze.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 50 g (1 packet) KronJäst for Sweet Doughs, fresh
- 360 g (about 6 dl) all-purpose flour
- 100 g butter
- 200 g (about 2 dl) milk, cold
- 30 g (about 2 tbsp) granulated sugar
- 50 g (about 1) egg
Filling
- 75 g butter
- 4 tbsp (60 g) granulated sugar
- 3 tsp (15 g) vanilla sugar, real
Brushing
- 1 egg, beaten
Garnish
- almonds, flaked
- 60 g (about 1 dl) powdered sugar
- 15 g (about 1 tablespoon) water
The recipe comes from
kronjast.se
