White Chocolate Fudge Buns
Tiny bubbles of caramelized white chocolate fudge incased in light, airy buns. A slightly modified fudge recipe that results in beautifully balanced sweetness and an unexpected twist, delicious with your tea and coffee at any time of day.
Miss 5 say’s it’s always best to serve them right after she’s come home!
White Chocolate Fudge Sauce
Only two ingredients; should be made in advance.
- 1 tin unsweetened condensed milk (410g /14 1/2 oz)
- 400g white chocolate (14 oz)
Find the method here: White Chocolate Fudge Sauce Recipe
Please note, only half of the recipe is needed for a batch of buns. See the end of this post for another delicious treat you can make with the remaining fudge sauce, unless you just want to pour it over your ice-cream.
White Chocolate Fudge Buns
(Makes 48) – The starting point is a classic Swedish ’bullar’ (sweet bun) recipe:
- 125-150 g unsalted butter
- 250 ml milk (2 ½ dl)
- 250 ml water (2 ½ dl)
- 50 g fresh yeast/ or the equivalent in dried yeast (1¾ oz)
- ½ – 1 tsp salt
- ¾ dl caster sugar (5 tbsp)
- 875 g all-purpose flour (14-15 dl; 1.9 lbs) – put 75 g aside for kneading (1 dl; 2 ½ oz)
- 1 egg
- Melt the butter in a heavy based pan over a low heat. Add the milk and water and heat until lukewarm (37°C).
- If using fresh yeast, break it into a clean bowl and pour a small amount of the heated liquid over, stirring to dissolve (if using dried yeast, stir it into the flour). Add the remaining liquid while stirring.
- Add first the sugar and salt, then gradually the majority of the flour, leaving a little on the side for kneading. These ingredients can be combined with a food processor or by hand.
- Knead in the bowl until you have a smooth, elastic dough that comes easily away from the sides. Add the remaining flour as necessary if the dough is sticky.
- Cover with a clean tea towel and leave to rise at room temperature for about 45 minutes, or until approximately doubled in size.
- Prepare baking trays with 48 paper muffin cases.
- Punch back the risen dough with a clenched fist, then tip it out onto a lightly floured surface, cut it in half and form into two pieces. One can go back in the bowl while you work with the other.
- Using a rolling pin, roll the piece out into a large rectangle. Brush about 1/3 of the white chocolate fudge sauce over the dough, then roll it up, starting at one of the longest sides.
- Slice the roll into 24 pieces using a sharp knife, and place each piece in paper muffin cases.
- Pre-heat the oven to 225-250ºC / 450ºF. Cover with a clean tea towel and leave to rise for about 30 minutes. In the meanwhile, prepare the remaining dough as above.
- Brush the tops of the buns with the beaten egg. The remaining fudge sauce can also be brushed over the buns at this time.
- Bake in the middle of the oven for 5-8 minutes or until they’re golden, then cool slightly on a wire rack.
These buns are absolutely delicious served both warm and cold. Enjoy.
TIP: The classic Swedish bullar recipe uses all milk, no water. This results in slightly heavier buns, they also keep a little longer. Exchanging half the milk for water results in a lighter, airy bun, better kept frozen, for freshness, if you’re not going to eat them the next day.
Linking White Chocolate Fudge Buns with #TastyTuesday
In case you didn’t feel convinced enough, let me throw in for good measure, that just one batch of this delicious white chocolate fudge sauce is all you need to make not only these scrumptious buns, but also a White Chocolate Cranberry Pecan Fudge Cheesecake, perfect for Autumn, Thanksgiving, Christmas, New Year, and every day in between!