A few weeks ago I was honored with the prize “Premio Cake Blog Di Qualita’” (cake prize for a quality blog). The prize is given by another blogger who received it earlier. I got mine from Uno Scoiattolo In Dispensa – The Pantry Squirrel, a lovely girl based in Edinburgh who writes a food blog in both Italian and English.
Our Squirrel explicitly asked for something Swedish and sweet. It took me a while to get the right inspiration and find the right recipe, but here we are. I re-discovered a Swedish pastry that I truly can relate to, something that is not as common as Kanelbullar (Swedish cinnamon rolls) but that totally blew my head off the one time I had them. I am talking of Sockerbullar (socker=sugar; bullar=buns). They remind me of bomboloni alla crema, sweet buns loaded with butter and eggs, filled with custard, and covered with sugar. The only difference, which makes Sockerbullar just a tiny bit healthier, is that bomboloni are deep fried while the Swedish equivalent is baked.
As I found out, another name for these sinful buns is Pariserbullar, buns from Paris (go figure why). I was pleased to find a detailed method for sockerbullar the old-fashioned way (gammaldags) in Jan Hedh’s compendium on bread and sweet breads (Bröd och Kaffebröd), a great reference. Indeed, when a Swedish friend saw the thick volume, he proudly affirmed “you don’t need any other book, Hedh is the best baker in Sweden”. So I tested my understanding of Swedish and went through the recipe, constantly wondering if I read the text right. Judging from the outcome, I would give myself an B++ (in Swedish and maybe an A- in baking?). And here comes the sudata translation together with my personal tips.
GAMMALDAGS SOCKERBULLAR (from Jan Hedh, Bröd & Kaffebröd)