Vanilla buns with crispy almond toffee topping

I promised to post my recipes in both Swedish and English so here comes one I just blogged in Swedish (not decided if I should post both languages in same post or not). This recipe is inspired from a recipe in a Swedish foodmagazine named ”allt om mat” (all about food), it’s for everyone whos tired of the classic cinamon bun and want a little extra.

Swedish vanilla bun with almond toffee topping

Swedish vanilla bun with almond toffee topping

Vanilla bun with crispy almond toffee topping

Enough for about 20 tosca buns


1 ½ dl milk
60 grams of butter
25 grams of yeast
420 grams / 7 dl flour
1 teaspoon baking powder
½ teaspoon salt
4 tablespoon white syrup (golden works fine to)
1 egg

Almond toffee topping

50 grams of butter
½ dl heavy cream
½ dl granulated sugar
2 tablespoons glucose
1 dl flaked almonds


In sweden we have a mixture you mix with milk that makes a custard/vanilla cream, I used 3 dl milk + the mixture to make a thick vanilla filling for my buns.


How to do

Heat the milk and butter to fingerwarm (37 degrees). Crumble the yeast into a bowl and pour the milk mixture over.

Mix flour with baking powder and salt, pour into the bowl. Add the syrup and eggs. Work the dough about 15 minutes by hand or 10 minutes in the machine. Let the dough rest in the bowl under a cloth about 40 min.

Roll out the dough into a rectangle (about 30 × 50 cm). Spread out filling and roll up. Cut into 2 ½ cm wide pieces. Place the buns in the bun forms placed on a baking sheet and let rise covered about 40 minutes.

Boil butter, cream, sugar and glucose to a light brown batter, about 8 minutes on medium heat. Stir every now and then, mix in almond flakes in the end. Allow to cool. (This step you can make the day before if you want).

Preheat the oven to 225 degrees.

Spread the toffee topping over the buns, bake in the middle oven about 10 minutes. Let cool on a rack. Enjoy!


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