Aunt Judie's Buellas

They taste as good as they look!

Aunt Judie's Christmas Buellas

We haven't posted in a long time, as we have pretty much blogged about the whole cookbook now (I think there are a couple outstanding recipes still...), so we decided to blog about new recipes on our main page.  Here is one that didn't make it to the cookbook, but it is an old Johnson family tradition from David's Swedish Aunt Judie.  Buellas are basically soft sweet rolls with an almond glaze. These are baked at all family holidays and get-togethers. They are served for breakfast, dessert, afternoon tea, or evening coffee--pretty much anytime!

Buellas

1 can evaporated milk
1 cup water
1 stick butter
3 eggs
2 packages instant yeast
3/4 cup white sugar
1 teaspoon salt
8 cups all-purpose flour
4 Tablespoons softened butter
Glaze: powdered sugar, milk, almond extract

1. Heat milk, water and butter in a saucepan till very warm. Beat the eggs in a large bowl by hand, or in a standing mixer. Add warm milk mixture and beat to combine.

2. Add yeast, sugar, salt, and 2 cups of the flour. Beat well.

3. Mix in enough of the remaining flour till a soft dough is formed. Knead by hand or machine briefly. (This dough does not require a lot of kneading.) Place dough in a large, greased bowl, cover, and allow to rise till double, about 45 minutes to an hour.

4. On a floured counter-top, roll 1/2 the dough at a time, (Cover the remaining dough so that it does not dry out.) to 1/2-inch thickness--about a 12x15-inch rectangle. Spread with 1/2 of the softened butter.

5. Fold dough toward the center into thirds--like this:

Now cut 1/2-inch strips off of folded dough, cutting 3 to 6 strips at a time.  I like to use a cake icing spreading spatula to do this.

Now lay 2 strips into a cross--use plenty of flour on your surface to keep the dough from sticking.

 Add a third strip and weave it in like this:

Now tuck in all your ends to the bottom, to make a rosette.

6. You have made a buella! Place your rolls on a baking sheet about 2 inches apart.

Cover with plastic wrap that has been sprayed with cooking spray (to keep it from sticking to the rolls.) Allow to rise in a warm place till doubled--about 1 hour or so--depending on how warm your kitchen is.

7. Bake buellas one pan at a time at 375 degrees for 15 to 20 minuets. They should be just barely touched with a bit of golden on top and bottom--do not get them very brown--they are much more delicious when only very lightly browned! Sorry that I do not have a picture of a baked buella to show you--they were eaten to fast I suppose!

8. Just before serving,(either from the oven, or heated up the next day, or frozen, thawed and heated) give the rolls a light glaze of powdered sugar mixed with milk and a small amount of almond extract. I am sorry, that I don't have an exact recipe for the glaze--just mix in enough milk or powdered sugar till the consistency is right for drizzling, and then add a bit of almond flavoring.( Go lightly with the almond extract, as it is a strong flavoring.)  These are so very good. Merry Christmas! You must make these for the holidays! ~Janice