Vanilla cream buns are something I usually bake on weekends, it takes a little longer to bake and wait for the dough itself to be raised. But it’s something you can do with the kids, the kids think it’s fun to bake, so is an activity you can turn into a family activity on weekends.
I use about 2 hours on this bakery here. The recipe gives 20 pieces.
- 50 gram/ 1.7 oz of yeast
- 125 gram/ 4.4 oz butter
- 5 deciliter/ 2.1 cup milk
- 1 egg
- 1.5 deciliter/ 0.6 cup of sugar
- 2 teaspoons cardamom
- About 15 deciliter/ 6.3 cupof wheat flour
- 5 cups finished vanilla cream
- 5 deciliter/ 2.1 of icing sugar
- 3 tablespoons water
- 200 gram/ 7.0 oz coconut
This is how you do it:
Melt butter and mix with milk. Warm to lukewarm (37 ° C/ 98,6 ° Fahrenheit ). Crumble up the yeast in a baking bowl and dissolve in a portion of the lukewarm butter and milk mixture. Mix in whipped eggs. Then add sugar, cardamom and most of the flour to a loose dough. Raised to double size (approx. 40 min).
Take the dough on the baking table and knead the rest of the flour. Form large balls that are put on a baking sheet and pressed completely flat with your hand in the middel. Raise for 20 minutes.
Press in the middel of each ball with your fingers on more time and place a large tbsp of vanilla cream in the middel. Fry the balls in the middle of the oven at 200 ° C/ 392 ° Fahrenheit for 10 minutes. Cool completely.
Mix the icing sugar with the water until you get a thick glaze.
Grease a thick layer while filling the balls. Put coconut in a soup bowl or similar. and squeeze balls to attach the coconut to the glaze. Let the buns rest before serving.