Rimbo Buns

These buns are nice and have been baked in Sweden for a long time. In taste they resemble Danish pastry but they are much easier to bake because you don't have to roll and fold the dough several times. The Rimbo buns become denser. They are not flaky.














INGREDIENTS:
approx. 30 buns

DOUGH:
7 dl/700 ml plain flour
200 grams butter
50 grams fresh yeast
2 dl/200 ml cold milk
2 tablespoons sugar
a pinch of salt

FILLING:
75 grams softened butter or margarine
2 tablespoons sugar

EGG WASH:
1 egg, beaten

GLAZE (basic icing):
100 grams icing sugar + 1 tablespoon water

METHOD:
* Crumble the yeast with a little cold milk and stir.
* Pour the flour into a bowl but save approx. ½-1 dl for the rest of the baking.
* Combine butter and flour in a bowl and add yeast, milk, sugar and salt.
* Knead too a good dough, and add more flour if the dough is sticky.
* Cream butter and sugar together for the filling.
* Roll out the dough so that it becomes flat, ½ centimetre thick [=0.196"]
* Cut the flat dough into around 6 x 6 centimeters squares [=2.36"x 2.36"]
* Place a pat of the filling in the middle of every square.
* Fold the corners of the square to the middle, pinch ends together to seal.
* Put in paper cups, cover and let rise for 1- 2 hours.
* Brush with egg and bake at 250 C degrees/482 F degrees for 5 minutes.
* Take them out of the oven and cool.
* For the basic icing, get icing sugar, mix in water, 1 teaspoon at a time, until all the sugar is mixed in. The icing must not be runny.
* Finally, spread the glaze over the buns.

I did not freeze these buns. If you do, don't glaze them. You have better do this after they have been defrosted.














There are other variations on the filling, such as those made with almond paste, but this basic recipe dates back to the 1940's or 1950's, and a place in Sweden called Rimbo in Stockholm County. Naming old recipes for their supposed origins is rather common, don't you think?