Moist Cream Buns
Anna Lindström- 40 min
- 1 hour 15 minutes
Cream buns with quark, vanilla, and cardamom. Yum!
This is a recipe from one of our readers and was not created or tested by KronJäst.
2.96/5
329 VotesHere's how:
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1
Melt the butter and cardamom, let it simmer for a bit, then add the milk until it's lukewarm.
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2
Crumble the yeast and mix it with the syrup. Pour in the dough liquid and add all the dry ingredients. Be careful with the flour; mix it in a little at a time until you have a smooth, even dough. Let it rise for 30 minutes.
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3
Knead the dough thoroughly to work out all the air. Divide the dough into pieces and roll them into buns. Turn the bun over, press the piping tip into it, and pipe the marzipan into the bun.
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4
Let them rise in the oven with the door open for about 5 minutes, then close the oven door and set the temperature to 200 °C. Bake the buns for about 20 minutes until they are golden brown. Let the buns cool for a while. Then brush them with melted butter and turn them upside down in a bowl of granulated sugar.
Tip!
- For juicier results: Place an oven-safe dish filled with water on the bottom of the oven. The steam produced yields excellent results.
- If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 50 g (1 packet) KronJäst for Sweet Doughs, fresh
- 150 g (1.5 dl) butter
- 1,000 g (10 dl) milk
- 150 g (1.5 dl) sugar
- 20 g (1 tbsp) syrup
- 60 g (4 tbsp) vanilla quark
- 2 tsp cardamom seeds, crushed
- 10 g (2 tsp) baking powder
- 15 g (1 tbsp) vanilla sugar
- 1,500 g (about 25 dl) all-purpose flour
- 4 dl instant mashed potatoes (make them thicker than usual)
Brushing
- butter, melted
Garnish
- granulated sugar
The recipe comes from
kronjast.se
