John Myers
Contents
show
Baking: Sweet Filled Buns
The perfect baking: sweet filled buns recipe with a picture and simple step-by-step instructions.
The yeast dough
- 250 ml Milk
- 80 g Butter
- 80 g Sugar
- 1 pinch Salt
- 1 piece Egg from the farmer next door
- 500 g Flour
- 1 dice Fresh yeast, 42 g
- 1 piece Lemon, zest
- 80 g Flour
- 80 g Sugar
- 40 g Butter
- 2 Knife point Cinammon
The filling
- 250 ml Milk
- 1 piece Vanilla pod
- 3 tablespoon Sugar
- 2 tablespoon Potato flour
- 200 ml Cream 30% fat
The sweet rolls
- Heat milk with butter, add sugar and dissolve the yeast in it. Stir in the salt, lemon zest and egg and then add the flour. Work these ingredients into a smooth dough. Cover and let rise in a warm place until the volume has doubled.
- Now knead again, divide into approx. 24 small portions, roll them into balls and place on a tray lined with foil or baking paper.
- Make crumbles from flour, butter, sugar and cinnamon and spread them on the rolls. Now bake the rolls until they are golden yellow at 180 degrees. Then let it cool down
The filling
- Cut open the vanilla pod and scrape out the pulp.
- Bring the milk with the sugar, the vanilla pulp and the pod to the boil. Then remove the vanilla pod again.
- Mix the potato flour with a little milk until smooth and whisk with the hot milk. It looks like paste now, but it’s okay. Let the mixture cool down.
- Whip the cream and gradually stir it into the paste pudding.
- Cut open the cold rolls and use the piping bag to squirt the filling onto the bottom. Put the other half of the bun back on, make coffee and enjoy.
Facebook Comments