HALLONBULLAR | Swedish Raspberry Buns
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- เผยแพร่เมื่อ 21 ต.ค. 2024
- Mid to late summer is raspberry season here in Sweden, and one of my favorite things to make this time of year is raspberry buns! They do take a bit of work, and yes, you do need to turn your oven on, but they are so worth it!
📝Get the RECIPE:
ceciliatolone....
More Buns:
• Bullar! | Swedish Buns
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You need to get yourself an Ankarsrum! Good Swedish brand. I love my Ank!
I’ve been making your blueberry buns for a while and have also used raspberries instead of the blueberries. Raspberry is my favourite! So good! Thank you for sharing your fabulous recipes!
What a delight to find your channel. I subscribed not only on my first view but before it was halfway. That was a first for me. I can't wait to see more.😊
Definitely trying these this fall. Mom always made crescent rolls with cardamom and Aunty Mid used the same dough for coffee cakes.
I love watching your tutorials. You do such a nice job and I learn so much from you. Thankyou for taking the time to make these video demonstrations. You make my day happier.
Huge fan of Cecilia's baking and her sense of humour, loving this video 😀😋😀
This is the very shape I use for my blueberry buns - I think I'll try this recipe when raspberries are on sale ❤
Happy to see you're still posting! I'm making your princesstårta today and was hoping to peruse the rest of your videos after I was done. You're excellent!
OMG. Those look totally divine. Never enough cardamom IMHO
binge watching your bun videos....again
Great buns. I'm drooling.
Amazing recipe great job! You're incredible!
Lol......I was just about to say, GET ANOTHER MIXER, when you said you're cheap. I just started laughing 😅😅 .hope you get a sponsor real soon. You're funny.😊😊
These are just beautiful! So inspiring!
Definitely trying my hand at these this autumn!
Yum
Yum these look fabulous I will make them next time instead of cardamom buns which are also so divine!!!
Ankarsrum should sponsor you!
Thanks Cecilia❤
I’m trying these like right now! 🎉
Awesome!!! Let me know how they go!
@@ceciliatoloneCecilia can I ask you something yes or no
@@johnhipp604yes?
Looks yummy will define try it ❤
I have to say that I love that You don't have any fancy shmasy mixer! 😅
Great video, thanks! Love your happy, common sense attitude. I hope you get a sponsor soon. Maybe approach Ankarsrum? I have a Ank mixer and it's so much easier to use than my Kitchenaid and never overheats.
thx for new video. ur video is always awesome and I love ur baking style:) I ve got questions! after finishing mixing dough, u don't check degree of dough cus ur dough need a lot time due to ur mixer.. and i heard final dough degree should be under 27.. is it so matter 4 this bread?
Any tips to roll the dough evenly? I always put a lot of pressure on one edge when the other is way thicker.
Yummm
Is FB Marketplace or any other second hand platform not a thing in Sweden? You can pretty much get brand new KitchenAid mixers for a fraction of the retail price - that's how I got mine! I made your Cardamom Buns a few days ago after finally getting the real deal cardamom seeds and grinding them - delicious!
🙂WOoooooooooooW...🙂Amazing! 👍Excellent job! 🙂Thanks for sharing this wonderful video 🙂really fascinating We love it.🙂Respected friend we really enjoyed your video from start to finish.🙂Stay blessed!🙂Keep it up!🙂God bless you abundantly forever 🙂Enjoy amazingly blessed weekend Stay happy and well protected.🙂Carry on! Your friend with 👍big like!🙂Stay connected!🙂With best wishes🙂
Ooohhhhhh
Can you give the amount for dried yeast as I cannot get the one you are using. Like your site.
One-third of the listed amount, so about 23g!
Question: could I substitute apples instead of raspberries?
Yes but you might want to cook the apple first. I actually have an apple bun video coming out on Saturday!
@@ceciliatolone thank you! ❤️
Why do you use nonfat vs. regular milk in the dough?
It yields a higher hydration without affecting the milk flavor. You can use regular milk but the dough might feel stiffer/drier as you knead it.
Can I half the recipe? 😊
I’ve blown a fuse on a commercial kitchenaid from having too high a speed. Kitchenaid you should only use speed one or two for doughs and heavy mixes. The wattage of Kitchenaids are so low compared with others. My kitchenaid was only 350w, whereas my kenwood chef is over 1000w.
Nope..you must have a smaller one, commercial ones aren’t 350 watts. I’ve used my home Kitchenaid at 6-8 on watery ciabatta doughs that take 15 minutes to start clearing the bowl, and mine is extremely powerful, I wrote a blurb above on it vs the Ankarsrum I bought.
Can anyone tell me what amount of dry yeast I would need?
23g 😊
Love the recipe! BUT, a mixer overheating is NOT ok lol. This can definitely shorten the life of the machine, so unless people have money to get the motor replaced/repaired earlier than needed - don't overwork it 😅
wait, this is a laminated dough, yes? what happened to all the big pats of butter and rolling them in and stuff?
Summer happened 😅
@@DatsWhatHeSaid 🤣
Not exactly, the butter is just in the "middle" and the twists create the layers rather than continuous folding. This dough isn't like a croissant dough.
As a ssedish person, the dough is not supposed to be laminated, the butter is mixed into the dough which created a soft, fluffy bun instead of flaky layers.
If you go to the trouble..why use nonfat milk? Boooo! lol..full fat..more butter! All organic! Love my kitchenaid, I actually blew it up after many years, it’s not difficult to tear all the gears apart, and replace. It’s just, to be honest, very greasy and time consuming, but you do get basically a brand new machine. It is important to clean all the dirty grease as it probably has metal particles that act like sandpaper on the gears, so do your best, and replace with fresh, clean, greasy grease. I did also buy an Ankarsrum, I just can’t get used to it. The arm never stays set at the tension I need, I just don’t see it working as well as my kitchenaid, however, big caveat, I think it’s also what you get used to..if you’re willing to start over and endure a learning curve, then try an Ankarsrum, but, if you’re used to the action of a bowl and hook, get the nuclear Kitchenaid, they’re great, reliable, and you can rebuild as necessary. Another big aid in breads, doughs, etc are the (obviously food safe) plastic trays that stack they sell for pizza dough balls..you can also turn them upside down, spray/mist w water and cover trays to let stuff rise, eliminating plastic wrap waste and anything touching your rising doughs, and a moist environment. They fit over cookie sheets perfectly.. Get at least two trays so you can stack them and do larger batches of stuff. I also love the flour brushes made in your corner of the world by Iris Hantverk, they’re great for nice even flour coverage and brushing off excess!
She actually explained the reason behind using nonfat milk several times in her comments - nonfat milk contains more water (ie. hydration) than full-fat so it results in a moister dough without having to adjust the fat content. The dough contains plenty of butter anyway so the milk protein and flavor is already there. The bakery she worked at even used water and skim milk powder which makes the adjustment & calculation even easier. But skim milk powder is not a typical household ingredient in every country, so she's using nonfat milk for her written recipes.
@@제정은-f7j I’m partly joking..still..no harm in full fat milk. Fats also contribute to moister, richer doughs. All hail Organic Butter and Full Fat Organic Grass Fed Milk!
Trustworthy!
Can i just half all of the ingredients if i wanna make only half of the dough🥲🥲
Another incredible Swedish delight, made by the adorable, yet highly knowledgeable Cecilia!
@ankarsrum kom nu... Ge den här damen en sponsring redan😊😊😊😊