12 December 2016

Brazil and macadamia nut buns

Any nutty baking is nice for Christmas, and these nutty buns are just perfect for it. These are slightly naughty with a buttery filling, but not too sweet and very hard to resist. My partner's colleagues seemed to clean these away as if there was no tomorrow. I'm sure that these are very pleasing for many different occasions.

I adapted my nut bun recipe from the Pähkinäpullat recipe that I found in a Finnish magazine Kotiliesi. These could be vegan buns, if you don't use butter for the dough and filling.

This recipe makes about 12 buns.

Brazil and macadamia nut buns


Bun dough:

250 ml hazelnut milk
2 tbsp dry yeast
1 egg
1 dl sugar
½ tbsp vanilla sugar
½ tbsp ground green cardamom seeds
1 tsp salt
7 dl wheat flour
100 g butter or margarine


1 dl macadamia nuts
1 dl brazil nuts
50 g butter or margarine
½ dl sugar

1 egg for brushing


Mix the dry yest with the lukewarm hazelnut milk and then mix in the other dough ingredients. Let the dough rise for at least 30 minutes.

Prepare the filling by chopping the nuts into coarse pieces. Mix the soft butter or margarine with the sugar.

Roll the bun dough out, about 2-3 cm thick and spread the filling onto it. Roll the dough and cut into pieces. Place the pieces into muffin cases and let rise for further 15 minutes under a tea towel.

Brush the buns with egg and bake at 250 C for about 10 minutes.


Your VegHog

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