• Karlsbad Buns with Butter and Vanilla

    • Karlsbad Buns with Butter and Vanilla

    • KronJäst
    • about 30
    • 30 min
    • 3 hours 30 minutes

    We’ve just baked some divine Karlsbader buns with butter and vanilla. Feel free to mix in almond paste or nuts, or spread your favorite jam on top. You can also easily shape the dough into beautiful Karlsbader pretzels.

     

    3.75/5

    51 Votes

    Here's how:

    • 1

      Dissolve the yeast in the milk at 25 °C.

    • 2

      Combine all the ingredients and mix in a stand mixer for 3 minutes on low speed and 7 minutes on high speed; the dough should feel smooth. Double the time if you're kneading by hand. 

    • 3

      Place the dough on the table and shape it into a round ball, then put it back in the bowl, cover it with plastic wrap or a kitchen towel, and let it rest for 30 minutes.

    • 4

      Roll out the dough into a rectangle on a floured baking surface, about 50 cm long and 30 cm wide.

    • 5

      Spread the room-temperature butter and sprinkle the vanilla sugar over the entire dough.

    • 6

      Fold the top edge over the bottom edge and cut into strips; twist the strips into buns or pretzels.

    • 7

      Place the buns on a baking sheet lined with parchment paper and let them rise under plastic wrap or a kitchen towel for 90–120 minutes.

    • 8

      Bake the buns at 200 °C for about 8–10 minutes.

    • 9

      Brush the warm buns with melted butter and roll them in granulated sugar.

    Tip!

    • Try letting the buns rise in the turned-off oven with just the light on; this creates a great proofing environment with the perfect temperature and humidity.
    • Be careful not to place the buns too close to the lamp, as they may get too hot.
    • Remove the buns after 60 minutes, cover them with a kitchen towel, and turn on the oven.
    • 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

    • 1 packet (50 g) Kronjäst for Sweet Doughs, fresh
    • 2.5 dl (250 g) milk, 25 °C
    • 4 (200 g) eggs
    • 250 g butter, at room temperature
    • 1 tsp (6 g) salt
    • 1 tsp (5 g) baking powder
    • 16 dl (960 g) all-purpose flour
    • 1.25 dl (175 g) white syrup 

    Filling

    • 125 g butter, softened 
    • 1 tbsp (15 g) vanilla sugar

    Garnish

    • 25–50 g butter, melted
    • 2 dl (180 g) granulated sugar
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    The recipe comes from

    kronjast.se


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