Vanilla buns
Vanilla buns with cardamom. Do we even have to tell you that these are incredible? Vanilla buns are a beloved treat, perfect for enjoying with a cup of coffee or tea. These soft, fluffy vanilla buns are filled with a smooth vanilla cream that adds a melt-in-the-mouth sweetness.
Buns
Tools
Ingredients
Cardamom sugar
- 1 tbsp freshly ground cardamom
135 g sugar
1 tbsp vanilla sugar
mix cardamom with sugar and vanilla sugar
Dough
- 50 g yeast
500 ml milk (preferably 3%)
1.5 tbsp freshly ground cardamom
200 g butter
280 g light syrup
1 egg
Approx. 1 kg flour
1.5 tsp salt
Vanilla
- 5 eggs
135 g sugar
1/2 vanilla bean (scrape out the seeds and let the vanilla bean boil with)
2 tbsp cornstarch (Maizena)
1 g salt
400 ml milk (preferably 3%)
Here's how
- Melt butter in saucepan and add milk, syrup, cardamom, salt
- The dough liquid should be around 37 ° C (99 F)
- Assemble the assistent with bowl, dough roller and dough knife
- Add the yeast and then the dough liquid, start on low speed until the yeast dissolves.
- Add a little flour at a time, on medium-low speed.
- Then add more flour until you get a smooth dough that is preferably a bit sticky rather than too much flour.
- It is important to work the dough for at least 10 -12 minutes so that gluten threads build up.
- Leave to ferment for at least one hour with the bowl cover on the bowl so that the moisture is retained.
- Then turn the dough upside down without processing and roll out a large rectangle.
- Then cut centimeter-wide strips.
- To form spins, take two strips and twist them together.
- Then shape into a swirl and click vanilla cream in the middle.
- leave to ferment once more for about 45 min.
- Bake at 225 ° C (437 F) for about 15 minutes.
- Brush the buns with browned butter as soon as they come out of the oven and sprinkle with the cardamom sugar.
Vanilla
- Whisk all the ingredients in a saucepan (add milk last).
- Then heat to just before boiling point while stirring (must not start boiling)
- Then simmer until it thickens.
- Remove the vanilla bean and then allow to cool slightly until it is time to fill the buns.