Vanilla cream filled buns

🕑 ~2.5 hours

Ingredients

• ~800g Flour
• 1.5dl Sugar
• ½ tsp Cardamom(grinded)
• 50g Yeast(not dry)
• 3dl Milk
• 200-300g Melted butter
• 2-3 Eggs
• Salt
• Some kind of vanilla cream or custard

Steps

1. Crumble the yeast into a bowl.
2. Heat the milk to 37°c and whisk into the yeast. If you go over 37°c the yeast will die so don’t go over 37°c.
3. Add in the sugar, cardamom, 200g melted butter, 2 eggs, and salt.
4. With a electric whisk with dough hooks or stand mixer, gradually mix in the flour until you have a semi-sticky dough. You might or might not use all the flour, it greatly depends. Keep kneading the dough to develop gluten.
5. Let the dough rise in the bowl for about 40-50 minutes under a baking towel.
6. On a floured work surface, knead the dough by hand, cut into even sized balls.
7. Fill the buns:
   • For covered buns:
     1. Flatten them out in your hand.
     2. Make a pocket for the filling in the middle
     3. Scoop on some filling and stretch and pinch the dough over it.
     4. Place on a partchment covered making sheet with the seam down.
   • For open buns:
     1. Press the buns out on a parchment covered baking sheet.
     2. Make a pocket for the filling in the midde.
     3. Scoop some filling onto the buns.
     4. Whisk 1 egg and brush the buns around the edges of the filling.
     5. Sprinkle some sugar around the filling.

7. Let the buns rise under a baking towel for about 30 minutes.
8. Put the oven to 250°c.
9. Bake the buns for about 8-10 minutes.
10. Let cool.
11. Topping for covered buns:
    • Brush some melted butter on the buns, tip them in a bowl of sugar.