VANILJBULLAR | Swedish Vanilla Buns

[@DORAAPOSPORI]

Wow!! They're simple but such a deep, heartwarming flavor!!

[@Angie_P]

With as much of a workout your mixer gets they should sponsor you. There's no better advertisement for a product than seeing it in every of your videos doing the heavy work.

[@ceciliatolone]

I’ve actually sent them several emails and DMs because I want to collaborate and they never reply 😅

[@annanelson7011]

@@ceciliatolone, what mixer would you like to have?

[@Sisterfifi]

Every single cake maker on KZbin has probably contacted them. I would just save up the pennies and buy one. I have one of the new Kenwood Chefs, not the cooking one, but one that has the scraper beater, and a folding beater. One of the best purchases ever. I got mine on sale it cost me nearly half the full retail, plus there was an offer to get for free one of the kenwood attachments, I got a spare bowl, when you bake having a second bowl is sooo convenient.

[@Angie_P]

@@Sisterfifi Not everyone, some could have asked KitchenAid. 🙂 Besides that's no reason not to try. I've seen them do sponsorships and getting their attention doesn't hurt. Why discourage someone? Also, posting comments helps. You never know who might be looking.

[@Sisterfifi]

@@Angie_P I think the lovely Cecilia has already approached them and got no answer. She said in a previous video. I think getting sponsorships boils down to the number of subscribers to the channel.

[@victoriabyrne4303]

Great job explaining the nuances of getting the dough right!

[@cutiepawsa876]

Hello Sicilia, I love watching you, I normally don’t like longish videos but I don’t mind watching your videos because I love learning new ideas. I love the way you work, your personality and I appreciate all the tips that you give about baking because I love love anything with bread. So thank you so much.

[@imu2ubnit]

If I could buy you a mixer, I truly would. I pray someone watching that can, will!

[@alxaf]

Thank you, now another amazing Fall recipe to try this weekend!

[@jasperjohn2748]

I could watch you all day

[@iranouchka]

I love this bun series! I always learn something new (the roll demonstration was amazing) and I pray that your laid-back attitude to baking rubs off on this dramatic baker 😂

[@WaterfallFW]

I never knew anything mixed that long ever. Wow, eye opening.

[@ceciliatolone]

You really gotta build up the gluten in the dough. It takes a long time! 😊

[@mismlu]

Hej Cecilia! Ny följare här! :) Just found your channel, I truly love it. I live in Stockholm, but have spent some time with family in America so I really enjoy the familiarity of your videos. I also enjoy the no-music style, it is lovely! Hugs!

[@lukastudoran1542]

så otroligt bra! straight to the point, mini tips n tricks sprinkled throughout the video and not to mention your ENGLISH!? wow. Jag är här för allt! bakade dom nu & fattar vad du menar med ”svansen” på bullen haha! nästa gång✨ bästa!

[@LeDrapeauBlanc]

Great job!

[@henriknykvist]

Wasn't expecting my local bakery to get mentioned in a youtube video.

[@RyanMercer]

Ooooo yunmmmm

[@Metro331]

In America our buttermilk is always a processed kind of product with added gums and thickeners and the gums always give baked goods varied results. I'm curious what it would do to the dough here, but like you said using regular milk with lemon juice is probably a better way to go

[@Angie_P]

I've seen others recommend Kefir if buttermilk was not available. Also, sour cream or yogurt (not sure of the ratios). Basically, anything fermented and has a bit of sourness.

[@제정은-f7j]

Yogurt would be a great substitute since it's readily available in many countries - even better if you can get it low-fat! Sour cream contains more butterfat and less moisture, so it won't be interchangeable 1:1.

[@janniejames9626]

Salivating from California. Fresh yeast is a tough find in the stores. Can dry yeast work? Also I have a tough time converting the grams to cups. Any tips? Thanks dude

[@제정은-f7j]

I recently made butter with leftover cream that was about to expire & used the buttermilk to make muffins. I'll try this recipe next time I get to make butter from scratch. I won't have that big of a sweet tooth so the salt contrast sounds perfect ❤ Which vanilla do you recommend for this recipe? I currently have some Tahiti and Madagascar vanilla beans.

[@Sisterfifi]

Thks for the recipe I can’t wait to try out, at least it won’t bankrupt me because they contain no cardamom. I’m unsure about the salt on top, I’ve never been keen on things that taste distinctly salty and sweet at the same time.

[@제정은-f7j]

Dessert buns can get overly sweet for me sometimes, so I've been actually halving the filling each time I tried Cecilia's recipes. The salt sounds good for me! To each their own, I guess 😂

[@dzifakodjokuma1451]

Can this recipe be easily halved? I love to bake but it's only me and my partner at home, we do not need access to 20+ buns 😅

[@Metro331]

Why do I now say "coldy coldy cold cold cold" to myself every time I put dough in the fridge...

[@Winterchild82]

Ojojoj...dags att uppdatera mina vaniljbullar känner jag😮

[@phillygirldiane8315]

I have not been able to find fresh yeast in my area...what would the equivalant dry yeast be?

[@제정은-f7j]

One-third of the original amount :) Let the yeast in the milk for about 10 minutes if you're using active dry yeast.

[@phillygirldiane8315]

@@제정은-f7j thank you so much!

[@annfay6543]

Fresh yeast has been hard to find for several decades. I always used it, though until it was no longer available. If I used the same weight of dry yeast as fresh it wouldn’t be equivalent. Would you please suggest a weight to use in these wonderful buns.

[@ceciliatolone]

The recipe and dry yeast conversion is in the description 😊

[@Sisterfifi]

In my country (Australia) continental delicatessens and some health food shops carry it.

[@Nancy-zi3gk]

Its also not common in the U.K., I manage to find it in Polish 🇵🇱 supermarkets

[@stargatos]

How can you tell if you have overproofed?

[@iranouchka]

Apparently the big air bubbles (if I understood the video correctly). I would love it Cecilia could show us a properly proofed vs overproofed dough

[@janecollette9504]

It's been my experience that when using butter milk, I always need to add more liquid.

[@zachmcculley5148]

86 Fahrenheit!? And you aren't delirious and rage filled!? Also, why isn't Ankarsrum hooking you up?

[@ceciliatolone]

Ankarsrum actually is! We are emailing now 😉

[@shoelessone]

Note to self: always try to get a bun cut from the middle. edit: never mind, you weighed out the dough!!!