September 19, 2012
I've made buns! Again! I think I'm in some kind of yeast baking mood or something and at the moment my body craves buns all the time. Weird but true. I hope you don't mind. I'll promise to bake something else than buns the next time.
These are filled with raspberry jam, but you can of course fill them with your favourite flavour. These buns are granny style buns, and I've got fond memories of my grandmother baking these.
Raspberry Buns, 20 buns
3dl milk (300ml)
50g fresh yeast
1,5dl sugar (150ml)
1 tbsp pounded cardamom
11-12dl flour (1200ml)
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 (250 degrees C.) to make the kitchen extra warm. Meanwhile make the vanilla cream filling.
Tip the dough onto your flour powdered baking table and divide into 4 pieces. Roll out each part to a rectangle. Cut each piece into squares. Place a dollop of raspberry jam in the middle of each square. Fold the edges of the squares into the middle, press together, make sure to keep the jam inside the buns. Place your buns in a paper cup or directly onto a oven papered baking plate. Cover with a kitchen towel and set aside to rise for about 20 minutes.
Beat the egg and brush this carefully on the bun. Bake in the oven for about 8 minutes in 250 degrees C. until golden. Sprinkle powdered sugar on top before serving.