From yummy men to yummy buns!

Being pregnant mean an awful lot of things. For start – I’m having a baby! But I’m also having some serious cravings and of course are these cravings quite specific Swedish things that might not be the easiest thing in the world to get hold of. This past weekend was one long urge for a fresh-out-of-the-oven cinnamon bun, nowhere to be found on a Sunday morning in Bristol. So, why didn’t you make them yourself, one might argue. Well today I did! But only after I discovered something even tastier than a cinnamon bun – a Philadelphia cream cheese bun!

Four very talented friends of mine have started the home bakery Fika Bristol (we all know about the Swedish fika by know, don’t we?) They are making and selling some of the most amazing Swedish biscuits, short bread, buns and sandwiches I have ever tasted and yesterday I was lucky enough to sample some of their latest goods .This – ladies and gentlemen – is the most amazing bun I’ve ever come across – and I have come across quite a few. And the best thing of all – it is equally as tasty when you make it yourself. Guaranteed.

Philadelphia buns in a pan (30 buns – the recipe said 48 but I only got 30… perhaps you have better luck!)

Dough:
150 gram butter
5 dl milk
50 gram fresh yeast (equals 12 gram of dried yeast)
1 egg + for brushing
1 dl sugar
½ teaspoon salt
10-11 dl plain flour

Filling:
150 gram butter
2 tablespoon vanilla sugar
3 dl icing sugar
100 gram Philadelphia cheese

Melt the butter and add milk, leave to cool down. Add the yeast into the butter and milk, then add egg, sugar and salt. Add the flour bit by bit and work it into the dough, knead it for a bit. The dough will end up quite loose, more like a batter but no worries; this is the way it’s supposed to be. Leave it to rise for half an hour.
Flatten the dough in a black pan. Make 30 holes in the dough and pour in the filling, approx 1 tablespoon in each hole. Leave to rise for another 45 minutes. Brush with egg, sprinkle with pearl sugar and leave in the oven (200 degrees c) for 15-20 minutes. Cut into 30 pieces once the pan has cooled down.

Then – enjoy!