Jamie Oliver’s Sexy Buns

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December 3, 2015

In the Stockholm, Sweden episode of Jamie Oliver’s Food Escapes he whips up a batch of what he calls “My Sexy Buns." You thought I was talking about his other buns, didn’t you? Naughty ;) These fruity sticky buns are one big, fat delicious mess. And, yes, that makes them oh so sexy indeed! They’re made with a simple dough, stuffed and smeared with blueberries, and inelegantly rolled into cinnamon bun-like twirls. They smoosh together when baked, the bottom caramelizing and crisping up, then turned out onto platter for pulling apart. Use blueberries or raspberries, but whichever berry you choose get your hands in there and get downright dirty. These are so good served for breakfast or brunch or as a dessert with a good ice cream or freshly whipped cream. Watch the full episode of Jamie Oliver’s Food Escapes Stockholm here for instructions on how to make these buns as well as a host of other delicious Swedish recipes.

Jamie Oliver’s Swedish-Style Sexy Buns
From Jamie Oliver’s Food Escapes - Stockholm

375ml (1 2/3 cup) tepid milk
1 small package yeast (2 1/4 teaspoons)
750 grams (6 cups) all-purpose flour
Pinch of salt
2 cups blueberries
200 grams (1 cup) sugar
Orange zest
1 teaspoon ground cardamom
1/2 stick butter, melted
Brown sugar or demerara sugar for dusting

Preheat oven to 350º F.

Add yeast to tepid milk and set aside until yeast is activated and frothy.

Pour milk and yeast mixture into a large mixing bowl. Add 4 cups of the flour and a pinch of salt and mix until a sticky glue like paste has formed, then add the rest of the flour. The dough will still be quite sticky. Leave dough in bowl and cover with a damp cloth. Let dough proof for an hour to an hour and a half until doubled in size.

Meanwhile, add blueberries and sugar to a bowl and mix, mashing blueberries. Mix in the zest of one orange.

Line a sheet pan with parchment paper and dot with knobs of butter.

Flour a clean surface and dump out the proofed dough. Stretch out into a large rectangle. Dump blueberries onto the dough and spread out and gently squish down into the dough. Pull sides of the dough into the center and fold into a ball. Cut dough into eight portions. Take each piece, stretch it out a bit and roll it up like a cinnamon bun. Let buns proof again for 30 minutes, then place them on the sheet pan and bake for 20-25 minutes.

Remove from oven. The buns will be stuck together. Holding the edges of the parchment, carefully lift them from the pan and flip them over onto a plate. Then, flip them back right-side up and serve.

Enjoy for breakfast or brunch or serve with ice cream or whipped cream for dessert.

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