Vastlakuklid pruunsuhkru-vahukoorega
This variation on the traditional Vastlapäev (Shrove Tuesday) treat combine the warming spice of cardamom and vanilla sweetbread with caramel-flavoured whipped cream simply made with brown sugar.
Hands on time: 45 minutes
Total Time: 3 hours
Makes: 14 buns
Retsept
- 3/4 cup warm milk
- 2 tsp instant yeast
- 1 tsp vanilla bean extract
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tsp ground cardamom
- ½ tsp sea salt
- 2 large room temperature eggs, whisked
- 4 tbsp unsalted butter, room temperature
- Egg wash – 1 egg beaten with 1 tsp water
- 2 cups 35% whipping cream
- 1/2 cup brown sugar
- 1/4 tsp sea salt
- 2 tbsp powdered sugar for dusting
Valmistamine
In bowl or glass measuring cup, combine milk and yeast. Set aside.
In a mixer bowl outfitted with the dough hook attachment, combine flour, sugar, cardamom and salt. Mix to combine. Pour milk and yeast mixture into the mixer bowl and mix just until combined. With mixer running, gradually add eggs and continue to mix until combined. Add butter and knead dough on medium speed until dough starts to become shiny, about 8-10 minutes. (Dough will be sticky; scrape down sides of mixing bowl as needed.) Cover bowl with a kitchen towel and set in a warm place for 30 minutes.
Line a large baking sheet with parchment paper.
Divide dough into 14 equal pieces (50 g per piece) and form into tight balls. Place balls evenly spaced onto baking sheet. Dust tops of balls lightly with flour and cover with the kitchen towel. Place in a warm place and let rise for 1 hour more.
Preheat oven to 400F. Brush dough all over with egg wash. Bake until golden, about 10-15 minutes. Cool completely.
In a cold mixing bowl combine cream, brown sugar and sea salt. Whip until stiff peaks. Transfer whipped cream to a piping bag. Refrigerate until use.
Carefully cut tops off cooled buns. Use fingertips or knife tip to hollow out the buns. Pipe whipped cream evenly into centres of buns. Replace tops, and use a fine sieve to dust the tops with powdered sugar. Serve immediately or refrigerate for later serving. Best served same day!
