Vanilla Buns with Raspberry Cream
Airy vanilla buns filled with fresh raspberry cream are sweet yeast baking that feels both soft and festive. This recipe for vanilla buns with raspberry cream g…
Ingredienser
Instructions
Crumble fresh yeast into a mixing bowl.
Melt the butter and mix it with the milk.
Warm the mixture to about 37 degrees and pour it over the yeast.
Add egg and stir until the yeast is dissolved.
Add flour, sugar, salt and vanilla sugar.
Knead the dough well by hand or with a stand mixer for 10 to 15 minutes, until smooth.
Cover the bowl and let the dough rise until doubled in size, about 40 minutes.
Divide the dough into about 24 equal pieces and shape them into buns.
Place the buns on baking trays lined with parchment paper, with some space between each.
Let the buns proof for 30 minutes.
Brush with egg or milk if desired.
Bake the buns at 220 degrees for 10 to 12 minutes, until golden and cooked through.
Cool the buns completely on a wire rack.
Whip cream and half of the sugar into whipped cream.
Mash raspberries with the remaining sugar.
Gently fold the raspberries into the cream.
Cut the cold buns in half and fill them with raspberry cream.
Nutrition per serving
Energi ca. 4280 kcal
Protein 40.3 g
Fett 264.6 g
Karbohydrater 448.9 g
Fiber 29.5 g
Sukker 412.2 g
Salt 4.2 g
Tips & tricks
Fill the buns the same day they will be served. The cream tastes freshest then, and the buns hold their shape better than if stored already filled.
Did you know?
Vanilla buns with raspberry cream combine soft yeast baking with fresh berry cream. Vanilla sugar in the dough gives mild aroma, while raspberries add acidity that balances cream and sugar. When the buns are filled after cooling, the cream stays airy and the buns get a more festive expression.
