July 25th, 2017
From ScandiKitchen: Fika and Hygge, by Bronte Aurell
Mix together the milk and cream and heat to finger-warm (around 36–37°C/97–98°F).
If using fresh yeast, add the yeast and warmed milk-cream to a stand mixer with a dough hook attached. Mix until the yeast has dissolved.
If using dried/active dry yeast pour the warmed milk and cream into a bowl. Sprinkle on the yeast and whisk together.
Cover with clingfilm/ plastic wrap and leave in a warm place for about 15 minutes to activate and become frothy
Pour into the stand mixer with a dough hook. Add the caster/granulated sugar and stir again, slowly adding half the flour mixed with the salt, bit by bit.
Add the egg and softened butter and keep mixing.
Slowly add the other half of the flour. You may not need all the flour or you may need a bit more, but keep mixing until you have a slightly sticky dough that is starting to let go of the sides of the bowl. This should take around 5–7 minutes.
Cover the bowl with clingfilm/plastic wrap and leave to rise for around 35–40 minutes or until doubled in size.
Turn the dough out onto a lightly floured surface and knead through with your hands, adding only a little more flour if needed. Cut the dough into 12 equal pieces and roll them into uniformly round balls.
Place on the prepared baking tray. Cover again and leave to rise for a further 20 minutes.
Preheat the oven to 200°C (400°F) Gas 6.
Brush each bun lightly with beaten egg, then bake in the preheated oven for around 10–12 minutes or until golden brown.
Remove from the oven and place a damp, clean kitchen cloth on top for a few minutes if you prefer the buns without a hard crust.
Serve sliced open, with butter or some Scandinavian sliced cheese.