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%)
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. Using your Ankarsrum Assistent Original makes it easy to create bakery-quality vanilla buns right at home.
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Melt butter in saucepan and add milk, syrup, cardamom, salt
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The dough liquid should be around 37 ° C (99 F)
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Assemble the assistent with bowl, dough roller and dough knife
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Add the yeast and then the dough liquid, start on low speed until the yeast dissolves.
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Add a little flour at a time, on medium-low speed.
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Then add more flour until you get a smooth dough that is preferably a bit sticky rather than too much flour.
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It is important to work the dough for at least 10 -12 minutes so that gluten threads build up.
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Leave to ferment for at least one hour with the bowl cover on the bowl so that the moisture is retained.
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Then turn the dough upside down without processing and roll out a large rectangle.
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Then cut centimeter-wide strips.
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To form spins, take two strips and twist them together,
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Then shape into a swirl and click vanilla cream in the middle.
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leave to ferment once more for about 45 min
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Bake at 225 ° C (437 F) for about 15 minutes.
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Brush the buns with browned butter as soon as they come out of the oven and sprinkle with the cardamom sugar.
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Whisk all the ingredients in a saucepan (add milk last).
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Then heat to just before boiling point while stirring (must not start boiling)
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Then simmer until it thickens.
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Remove the vanilla bean and then allow to cool slightly until it is time to fill the buns.
