Sklandu rausi (buns)

Traditional Latvian Sklandu Rausi (Buns) Recipe | Delicious and Authentic

Region / culture: Latvia | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 6

Introduction

Sklandu rausi, also known as Latvian buns, are a traditional dish that originated in Latvia. These delicious buns are made with a rye flour dough and filled with a savory potato mixture and a sweet carrot mixture. They are perfect for a snack or as part of a meal.

History

Sklandu rausi have been a popular dish in Latvia for many years. They are often made for special occasions such as holidays and family gatherings. The combination of the savory potato filling and the sweet carrot filling makes these buns a unique and tasty treat.

Ingredients

2 glasses of roughly ground rye flour
2 tbsp of butter
0.5 glass of water

Filling

1 glass of boiled, mashed potatoes
1 tbsp of butter or thick cream
1 egg yolk
salt
caraway seeds
1 glass of boiled grated carrots
1 tbsp of butter or cream
1 egg
salt

How to prepare

1. Prepare a firm dough by combining flour, butter, salt, and water. Roll the dough to a thickness of 5 mm and cut out round patties with a diameter of about 10–20 cm. Place the patties on a greased pan and turn up their edges to create a 1 cm high border. Press the edge in a wavy pattern.
2. For the filling: add melted butter or cream, 1 egg yolk, salt, and caraway seeds to the potato mixture. Mix the carrots with butter or cream, an egg, or, if the buns are meant to be sweet, add sugar or honey, a bit of flour, and mix well.
3. Spread a layer of the potato mixture onto each dough patty, and then top it with the carrot mixture. Bake until the dough is dry and the surface of the buns is bright orange.

Variations

Add cooked bacon or ham to the potato mixture for a savory twist.
Use sweet potatoes instead of regular potatoes for a different flavor.
Add raisins or dried cranberries to the carrot mixture for a touch of sweetness.

Cooking Tips & Tricks

Make sure to roll out the dough to the correct thickness to ensure that the buns bake evenly.

- Pressing the edges of the dough in a wavy pattern adds a decorative touch to the buns.

- Be sure to spread the potato and carrot mixtures evenly on the dough patties to ensure that each bite is flavorful.

Serving Suggestions

Sklandu rausi can be served as a snack or as part of a meal. They pair well with a side salad or a bowl of soup.

Cooking Techniques

Bake the sklandu rausi in a preheated oven at 350°F for about 20-25 minutes, or until the dough is dry and the buns are golden brown.

Ingredient Substitutions

You can use all-purpose flour instead of rye flour if desired.

- Margarine can be used instead of butter in the dough and filling.

Make Ahead Tips

You can prepare the dough and fillings ahead of time and assemble the buns just before baking.

Presentation Ideas

Serve the sklandu rausi on a platter with a dollop of sour cream or a sprinkle of fresh herbs on top for a beautiful presentation.

Pairing Recommendations

Sklandu rausi pair well with a glass of cold milk or a cup of hot tea.

Storage and Reheating Instructions

Store any leftover sklandu rausi in an airtight container in the refrigerator. To reheat, place them in a preheated oven at 350°F for about 10 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of sklandu rausi contains approximately 250 calories.

Carbohydrates

Each serving of sklandu rausi contains approximately 30 grams of carbohydrates.

Fats

Each serving of sklandu rausi contains approximately 10 grams of fats.

Proteins

Each serving of sklandu rausi contains approximately 5 grams of proteins.

Vitamins and minerals

Sklandu rausi are a good source of vitamin A and vitamin C from the potatoes and carrots.

Alergens

Sklandu rausi contain gluten from the rye flour and eggs.

Summary

Sklandu rausi are a delicious and filling dish that provides a good balance of carbohydrates, fats, and proteins. They are also a good source of vitamins and minerals.

Summary

Sklandu rausi are a delicious and traditional Latvian dish that is sure to please your taste buds. With a savory potato filling and a sweet carrot filling, these buns are a unique and flavorful treat that is perfect for any occasion. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. Sklandu rausi, a traditional Latvian dessert, is a delicious treat made with a sweet pastry dough and a filling of jam or fresh berries. I first learned to make it from my dear friend Anna, who grew up in Latvia and brought this recipe with her when she moved to the United States.

Anna was a wonderful cook, and she loved to share her recipes with me. One afternoon, she invited me over to her house to teach me how to make sklandu rausi. As soon as I walked into her kitchen, I could smell the sweet aroma of baking bread and the tangy scent of fresh berries.

Anna greeted me with a warm smile and a hug, then she handed me a bowl of flour and a rolling pin. "We will start by making the dough," she said, her voice filled with excitement. Anna showed me how to mix the flour, sugar, butter, and sour cream together until it formed a soft, pliable dough. Then she rolled out the dough into a thin sheet and cut it into small circles.

Next, Anna taught me how to fill the dough circles with a dollop of raspberry jam. She showed me how to fold the circles in half and crimp the edges with a fork to seal in the filling. As we worked side by side, Anna shared stories of her childhood in Latvia, where her mother and grandmother would make sklandu rausi for special occasions and family gatherings.

After we had filled and crimped all of the dough circles, Anna brushed them with a beaten egg and sprinkled them with sugar before baking them in the oven. As the buns baked, the kitchen filled with the mouthwatering scent of warm pastry and sweet jam.

When the sklandu rausi were golden brown and bubbling with jam, Anna took them out of the oven and placed them on a platter to cool. She poured us each a cup of hot tea and we sat down at her kitchen table to enjoy the fruits of our labor.

The first bite of sklandu rausi was pure bliss. The buttery pastry melted in my mouth, while the sweet raspberry jam burst with flavor. I closed my eyes and savored the taste of this traditional Latvian dessert, feeling grateful to Anna for teaching me how to make it.

From that day on, sklandu rausi became a staple in my kitchen. I would make them for special occasions, family gatherings, or simply as a sweet treat to enjoy with a cup of tea. Each time I made them, I would think of Anna and the time we spent together in her kitchen, sharing stories and recipes passed down through generations.

Now, as I pass this recipe on to you, my dear grandchild, I hope that you will make sklandu rausi with as much love and joy as I have. May this traditional Latvian dessert bring you comfort, warmth, and the sweet taste of memories shared with loved ones.