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Baked Vanilla Knots by Filiz

Coming back home after a bake off with friends, with the lingering taste of sweet warm Vanilla Knots and coffee …Ready to blog!

If there’s anything that brightens my day, it’s freshly baked goods. And what could be better than hanging out in the kitchen with friends trying out recipes and learning each others baking secrets.

Have you ever baked with quark (in Swedish, kvarg)? I certainly hadn’t. But it’s without doubt that that’s the ingredient that’s catapulted Filiz’s Vanilla Knots to the front of the board. Light, fluffy and moist. Obviously packed with butter and sugar …This is not a dieting recipe!

Baked Vanilla Knots, Swedish Vanilj bullarBaked Vanilla Knots

(Makes about 45)


150g butter (5.3 oz)

50g fresh yeast (1.75 oz)

500ml milk (5 dl; 2 cups and 1 tbsp)

1/2 tsp salt

1 egg

250g quark (1/2 lb)

140g sugar (1 1/2 dl; 1/2 cup and 1 tbsp)

1.6kg flour (16 dl; 6 3/4 cups)

Baked Vanilla Knots, Swedish Vanilj bullar


For the filling:

200g butter (7 oz)

140g sugar (1 1/2 dl; 1/2 cup and 1 tbsp)

3 1/2 tsp vanilla sugar/ vanilla essence

OPTIONAL: 100g crushed almonds or hazelnuts (3.5 oz)

For the topping:

2 eggs

100-150g pear sugar (3.5 – 5oz)




Linking Baked Vanilla Knots with #TastyTuesdays#Recipeoftheweek & #CookBlogShare


Baked Vanilla Knots, Swedish Vanilj bullar

For more delicious treats check out:

White Chocolate & Lime Mousse with a Gooseberry Compote

Double Chocolate Lavender Cookies

And 3 Tricks to the Perfect British Scone




  1. These look absolutely delicious! I’ve never baked with quark before but this has definitely inspired me to give it a try. #CookBlogShare

    • Plain flour 🙂 …I’ve seen them made with a gluten free flour mix and they looked fantastic, but I haven’t tasted them (yet). Let me know how you get on!

  2. They are BEAUTIFUL. And as ever, your step by step pics are superb. I’m a bit rubbish at anything beyond the most simple breads but I think I could manage this with your detailed guide. Thanks so much for linking up with #recipeoftheweek. I’ve pinned this post to my food board and a tweet will go out later 🙂

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