Auntie Gunnvor's Skillingsboller
By Peggio
by Paul Lowe, Alexandra Grablewski, Paul Vitale and Susan Evenson
- 12
Ingredients
- Makes 12 buns
- Buns
- 2 3/4 cups unbleached all-purpose flour, plus more for kneading and rolling the dough
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 large egg, at room temperature
- 1 tablespoon active dry yeast
- 1 cup whole milk, warmed
- 5 tablespoons cold butter, grated
- Vegetable oil for bowl
- Filling
- 6 tablespoons (3/4 stick) butter, softened
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 1/2 cups (10 ounces) grated marzipan
- 1 cup slivered almonds, toasted
- 1 large egg, beaten
- 1 tablespoon water
Preparation
Step 1
To make the buns:
In a stand mixer fitted with a dough hook or in a large bowl with a wooden spoon, combine the flour, sugar, salt, egg, yeast and milk. Mix well until the dough comes together.
Knead the dough for about 10 minutes in the mixer, or turn it out onto a lightly floured work surface. Knead for 15 minutes by hand. If it feels too sticky, add more flour, one tablespoon at a time.
If you haven't already, turn the dough out onto a lightly floured surface. Add the grated butter, little by little, kneading it into the dough until it is all incorporated and the dough is smooth and elastic.
Place the dough in a large oiled bowl, cover with a towel and place in a warm spot. Let rise until doubled, about one hour.
On a lightly floured surface, roll the dough out with a rolling pin into a 12 by 16-inch rectangle.
To make the filling:
Spread the dough with the butter. Sprinkle the sugar, cinnamon, marzipan and almonds evenly over the butter.
Roll the dough up along the long side into a log and cut it into 12 equal pieces.
Place the pieces on a baking sheet about 1/2 inch apart, cover with parchment paper and let rise in a warm spot for one hour, or until doubled in size.
About 20 minutes before you plan to bake, preheat the oven to 350 degrees F, with a rack in the middle position.
Brush the rolls with the egg wash and bake for 20 minutes, or until golden brown.
Cool on a wire rack and serve.
Excerpted from Sweet Paul Eat And Make, copyright 2014 by Paul Lowe Einlyng. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.