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Vulcano Buns

When I moved out of my childhood home, I brought my old recipe book with me. In it I had recipes from my mother, but then it disappeared for a couple year among all my study books… Now it has finally been found and among the good recipes I found this.
My mother calls them Cheering buns. But ‘m tempted to call them Volcano buns as they rise nicely inside the oven, crackle and the topping flows out and over the top. Yum. So I had to tested them.
The buns are now more cake than bread and the amount of sugar, butter and eggs could probably make Brdr. Price proud, at least the original recipe. As it is, I have cut out a good 100 g of butter from the recipe, as it would otherwise have like 250 g butter for 30 buns …

VOLCANO BUNS
30 BUNS

50 G YEAST
3 DL MILK
150 G BUTTER
700G FLOUR
4 TBSP. SUGAR
3 EGGS
30 SUGAR CUBES
2 DL ORANGE JUICE
1 EGG FOR BRUSHING

Warm the milk and dissolve the yeast in it.

Melt butter, cool it slightly and add while stirring.

Add flour, sugar and eggs a little at a time and knead it to a smooth and supple dough.

Form the buns immediately and place them on two baking sheets lined with baking paper.

Let them rise for 20 minutes.

Press a sugar cube into the center of each bun. Pour orange juice on top and brush the buns with egg wash.

Turn the oven to 200 degrees celsius, convection oven.

Bake both sheets (on the bottom and middle groove) for 15 min. You can feel that they are done by tapping lightly on the bottom of the bun, they should sound hollow.

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