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Bilberry buns
Ingredients:
- 50g butter
- 3.5dl milk
- 11g dry yeast
- 52g sugar
- 500g flour
- 7g ground cardamom
- 7g salt
Filling:
- Bilberry compote
- bilberry, water , lemon juice & powdered sugar
- 400g heavy cream, mascarpone, powdered sugar & vanilla extract
- Melt the butter and milk in the sauce pan and yeast to about 42 C or whatever your dry yeast likes'
- Combine butter and milk mixture with cardamom, sugar and salt in a mixing bowl.
- Add flour little by little
- Knead for 10 minutes
- Leave the dough to rest under a tea towel for about an hour or until it doubled in size.
- Once its ready, put the dough on the surface , knead for a minute or two to completely take out the air.
- Cut and shape into round buns just like regular bread rolls.
- Let the ball rise for another 30-40 minutes in a warm place again
- The second rise is very important so don't forget to do this
- Once the buns look good, brush each bun with egg
- Bake at 200 C for 10-15 minutes until they are nicely browned
- When the buns are brown enough, take them out and let them to cool completely
- Make the cream for filling
- In a mixing bowl, pour heavy cream and powdered vanilla sugar and mix it until you get a hard cream
- Once the buns cooled down, cut a bit of the top part of the bun
- Take the lower piece of the bun, scoop out the small piece from the middle of it.
- Put a spoonful of strawberry jam and add the cream on top, you can put as much as you like.
_ Put the upper piece of the bun ( called the hat ) at the lower piece
- Pour some powdered sugar at the bun to cover the head fully
- Do the same to the other buns.
- Enjoy!