September 10, 2012
Buns with Vanilla Cream Filling
Another word for these buns in Sweden are Sun Buns, because the middle filling looks like the sun. I like that name, it sounds cute and summery. The taste is absolutely heavenly, a soft cardamom flavoured bun with a vanilla cream filling. One of my favourite buns!
Buns with Vanilla Cream Filling, 16pcs
3dl milk (300ml)
50g fresh yeast
1,5dl sugar (150ml)
1 tbsp pounded cardamom
11-12dl flour (1200ml)
5dl milk, 3% (500ml)
1 vanilla pod
1,5dl sugar (150ml)
7 egg yolks
1,5dl corn flour (150ml)
50grams soft butter
2 caster sugar
Add milk and chopped butter in a bowl and warm in the microwave until lukewarm (37 degrees C.)
Crumble the fresh yeast into the milk and butter liquid (if you use dry yeast, the milk and butter mixture should be warmer than 37 degrees C.) Let the yeast melt and add sugar, egg, cardamom and blend well.
Add the flour and combine to a smooth and silky dough. The dough should easily come off the bowl but be careful not to add to much flour as it will make your buns dry. You can put extra flour when you roll out the dough later on, if you need. Cover with a kitchen towel and let it rise for about 60 minutes in a warm place. It should rise to about double the size. I usually put the oven on beforehand (200 degrees C.) to make the kitchen extra warm. Meanwhile make the vanilla cream filling.
Use a sharp knife, split the vanilla pod and scrape out the seeds. Add both the pod and the seeds in a small saucepan along with the milk. Bring to boil. Whisk sugar, egg yolks and corn flour airy. Pour the hot milk while stirring. Pour the mixture back into the saucepan and carefully heat it while stirring. Don't let custard boil as it might hurdle. As soon as the mixture starts thickening pour it quickly into a cold bowl. Add butter and let it melt, and whisk. Set aside to cool down.
Tip the dough onto your flour powdered baking table and divide into 16 pieces. Roll each piece to buns, flatten a bit. Place on a lined baking plate, cover with a kitchen towel and set aside to rise for about 40 minutes. Fill a piping bag with the vanilla cream, and pipe into the middle of each bun.
Bake in the oven for about 7-8 minutes in 200 degrees C. until golden. Let the buns cool a little bit before brushing them with melted butter and sprinkle caster sugar on top.