Image by David Loftus
Here's another of my favourite recipes from my new book, Rachel Khoo's Kitchen Notebook: Lemon, dill and fish roe buns (or bulle as the Swedish call them). The Swedes love buns, and you’ll find them everywhere. These savoury versions make a great snack and use the perennial flavours of Swedish cuisine: dill, lemon and fish roe.
Makes 22-24 buns
270ml (9½fl oz) lukewarm whole milk 75g (2¾oz) caster sugar ½tsp sea salt 90g (3¼oz) unsalted butter, melted 2 eggs, 1 beaten for egg wash 2tsp fast-action yeast 500g (1lb 2oz) strong white bread flour, plus extra to knead 400g (14oz) cream cheese 4tbsp finely chopped fresh dill Zest of 1 unwaxed lemon 6tbsp lumpfish caviar
Stand mixer with a dough hook - optional Cooling rack
Mix the milk, sugar, salt, butter, 1 egg and the yeast in a mixer fitted with a dough hook. When combined, add the flour in two batches. Knead for 10 minutes until it comes together, adding more flour if necessary.
When the dough is nice and stretchy, form it into a ball with your hands. Cover with a clean, damp cloth and set aside in a warmish place for about 1 hour, or until it doubles in size.
Dust the work surface with flour. Divide the dough into 2 balls. Roll one dough ball into a rectangle about 40cm x 35cm (16in x 14in) and around 5mm (¼in) thick. Spread half the cream cheese on top, then sprinkle on half the dill and half the lemon zest, and dot over half the fish roe.
Fold into thirds, lengthwise, first lifting a third of the dough towards the middle, then folding the top third down so it aligns with the bottom edge of the dough. Cut the dough into strips about 3cm (1¼in) wide using a pizza cutter or knife, then cut each strip down the middle to 2cm (¾in) from the top, as if you’re making a pair of trousers.
Twist each ‘leg’ or strip, then twist both strips together and then curl around into a bun shape, tucking the ends under. Place on a lined baking tray. Repeat with the remaining dough, then brush with egg wash and prove for about 30 minutes.
Meanwhile preheat the oven to 220°C/fan 200°C/gas 7. Brush the buns with egg wash again before baking for 15-20 minutes, until golden. Place on a rack to cool before eating warm.
Head over to my new project Khoollect for more delicious recipes you can create at home.
100% of proceeds donated to women’s aid