Rachel Khoo


Posted by Rachel

February 11th, 2015

Recipe: Lemon, dill and fish roe buns

Rachel Khoo Swedish buns

Image by David Loftus

Here’s another of my favourite recipes from my new book, Rachel Khoo’s Kitchen Notebook: Lemon, dill and fish roe buns (or bulle as the Swedish call them). The Swedes love buns, and you’ll find them everywhere. These savoury versions make a great snack and use the perennial flavours of Swedish cuisine: dill, lemon and fish roe.


Makes 22-24 buns

270ml (9½fl oz) lukewarm whole milk
75g (2¾oz) caster sugar
½tsp sea salt
90g (3¼oz) unsalted butter, melted
2 eggs, 1 beaten for egg wash
2tsp fast-action yeast
500g (1lb 2oz) strong white bread flour, plus extra to knead
400g (14oz) cream cheese
4tbsp finely chopped fresh dill
Zest of 1 unwaxed lemon
6tbsp lumpfish caviar


Stand mixer with a dough hook – optional
Cooling rack


Mix the milk, sugar, salt, butter, 1 egg and the yeast in a mixer fitted with a dough hook. When combined, add the flour in two batches. Knead for 10 minutes until it comes together, adding more flour if necessary.

When the dough is nice and stretchy, form it into a ball with your hands. Cover with a clean, damp cloth and set aside in a warmish place for about 1 hour, or until it doubles in size.

Dust the work surface with flour. Divide the dough into 2 balls. Roll one dough ball into a rectangle about 40cm x 35cm (16in x 14in) and around 5mm (¼in) thick. Spread half the cream cheese on top, then sprinkle on half the dill and half the lemon zest, and dot over half the fish roe.

Fold into thirds, lengthwise, first lifting a third of the dough towards the middle, then folding the top third down so it aligns with the bottom edge of the dough. Cut the dough into strips about 3cm (1¼in) wide using a pizza cutter or knife, then cut each strip down the middle to 2cm (¾in) from the top, as if you’re making a pair of trousers.

Twist each ‘leg’ or strip, then twist both strips together and then curl around into a bun shape, tucking the ends under. Place on a lined baking tray. Repeat with the remaining dough, then brush with egg wash and prove for about 30 minutes.

Meanwhile preheat the oven to 220°C/fan 200°C/gas 7. Brush the buns with egg wash again before baking for 15-20 minutes, until golden. Place on a rack to cool before eating warm.

Head over to my new project Khoollect for more delicious recipes you can create at home.

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51 thoughts on “Recipe: Lemon, dill and fish roe buns

  1. What a wonderful recipe but I missed it on the Homepage sixx-tv in German.
    I’ll try these Swedish bread next time!

    Thank you and have a nice time in Europe!


  2. These buns are amazing!! So easy to make and delicious! Thank you very much for sharing the recipe 🙂 I made one batch with cream chees and sweet chilli sauce and the other with some diced apple and cinnamon. I have 3 young boys and they devoured them!

  3. Hi Rachel,

    at the german homepage the recipe was not available so I created my own and filled it different with sugar, cinnamon and marzipan or cheese,honey and rosemary.

    Have a look on instagram.

    Kind regards Sarah

  4. Thank you Rachel for this wonderful recipe. Could you please suggest me what are my options to replace fish roe with?


    1. Hi Ash – it depends what you want, do you want it to be vegetarian or do you not like fish roe? Either way, you could just leave it out! If you do like fish, then you could bake them without the roe and try serving them with smoked salmon, goes really well with cream cheese, lemon and dill.


  5. Great recipe, although I stuffed it and put in an extra egg (just added a little but more flour.) I also filled it with a mix of butter, brown sugar, cocoa, grated chocolate and a little cinnamon..seriously divine. Apple and cinnamon would be fab too. 🙂

  6. These look great – we attempted to make them but they didn’t quite turn out as pretty. Rachel, would it be possible to do a video showing us how to do the twist?

  7. Hi Rachel,

    Just watching in Australia and can’t quite remember how you said you would make these sweet with cinnamon and butter instead of savoury? Thanks 🙂

  8. As the swede I am, living in Australia, I loved your show on SBS yesterday about Stockholm and Swedish food.
    I got inspired to make the buns myself. I made them with smoked salmon and chives instead of fish roe and dill. They where delicious!!
    I got so many comments on them and even my fussy thee year old loved them! Thank you!

  9. I made these buns today. One batch with cream cheese, dark chocolate and orange syrup. The others with honey preserved figs, cheddar and black pepper.

  10. Hello Rachel,

    I have decided to make these buns, one bath with a orange cream cheese filling and the other with a cinnamon sugar filling. I really enjoy your recipes.

    Thank you

  11. Hi Rachel,

    I got a little bit confused with the ingredients list, is it 2 eggs plus 1 for the egg wash or out of those 2 eggs 1 is for the egg wash?! Thank you.
    p.s. Biggest fan

  12. Hi Rachel.

    Can not wait to try making theses on Saturday. But I can not eat gluten. Can I replace the strong white flour for buckwheat flour do you think?

  13. Great recipe, although I stuffed it and put in an extra egg (just added a little but more flour.) I also filled it with a mix of butter, brown sugar, cocoa, grated chocolate and a little cinnamon..seriously divine. Apple and cinnamon would be fab too

  14. Hi Rachel, I’m from Argentina and I just saw this episode on BBC. Me and my friends get together once a month and taje turns to cook something new and special. I’ll try this next month since it’s my turn to cook. Thank you for the buns idea!!Love

    1. Brilliant, sounds like fun getting together with your friends! If you replicate one of my dishes be sure to take a photo and share it on social media (and tag me of course!).

  15. I bake this recipe today I followed the measurement of each engredients and procedures
    but it the buns came out a little bit doughy inside the bun but outside of the bun is perfect . Anyone would like to suggest what I did wrong



    1. Hi Lesley
      Thanks for making the recipe. It’s a bit hard to say what might be the problem without having made the buns with you. Have you checked your oven temperature? I always have an additional oven thermometer in my oven as most ovens are slightly off. It could be the oven wasn’t initially hot enough so you could get that rise at the beginning of the bake. Or maybe the yeast wasn’t powerful enough i.e. did you check the sell by date of the yeast? Thanks, Rachel

  16. I made this twice, first one was cinnamon and butter filling, then second one I use cream cheese and hams. They all really yummy ?. Thank you Rachel ?

  17. this is my go to recipe Rachel. Saw you make it on your show one morning, went straight into the kitchen to make it and have never looked back! the fillings vary every single time! Thank you for sharing. I am off to an orphanage today and am going to make it with lots of mozarella cheese, olives and thyme, but will roll it up like a chelsea bun this time. You rock!

  18. An awesome recipe I keep coming back to. Always adjusting the fillings to suit my cravings. Rachel, this one is a keeper!! Thanks for sharing 🙂

    Amira (South Africa)

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