Ingredients:
50 grams yeast
5 dl soymilk
125 gram butter
2 dl sugar
1 teaspoon salt
1 teaspoon cardamom
14-16 dl flour
Custard:
3 tablespoons Vanilla cream sauce(Ekströms Marsansås att koka)
4 tablespoons sugar
4 dl soymilk
3 teaspoons vanilla
1 dl liquid butter
Preparation Instructions:
Crumb the yeast into a big bowl.
Melt the butter and add the soymilk(I heat the soymilk a little before in the microwave, if you add the soymilk directly into the melted butter it could clump, and it's not so fun)
I'd recommend you to use an digital meat thermometer, so that you can get an exactly 37 C, that's when you get the best result.
Pour the milk mixture over the yeast and stir till the yeast has dissolved.
Then add the sugar, salt, cardamom and about half the flour and stir, then add some of the flour at the time, star with 1 dl till your up to 13 dl then start adding ½ dl till the dough is smooth, it shouldn't stick to the bowl or to anything, but it should still be a little sticky to the touch, but the dough shouldn't stick to your fingers.
Now you have to let it sit for 40 minutes while it rises.
Now you can do the Custard and Now is a good time to put on the oven 200 C or 392 F.
Just take all the ingredients for the custard and mix it with cold milk, then boil it till it thickens, put it aside to let it cool.
When the dough has doubled in size take it and knead it, split it into twelve pieces, tuck them out and put about a tablespoon of custard in the middle, take the sides and pinch them together, now take the bun and place it with the pinch sides on the bottom on a wax paper.
Now let them rise for 10 more minutes.
Let them bake for about 10 minutes till there golden brown on the surface.
50 grams yeast
5 dl soymilk
125 gram butter
2 dl sugar
1 teaspoon salt
1 teaspoon cardamom
14-16 dl flour
Custard:
3 tablespoons Vanilla cream sauce(Ekströms Marsansås att koka)
4 tablespoons sugar
4 dl soymilk
3 teaspoons vanilla
1 dl liquid butter
Preparation Instructions:
Crumb the yeast into a big bowl.
Melt the butter and add the soymilk(I heat the soymilk a little before in the microwave, if you add the soymilk directly into the melted butter it could clump, and it's not so fun)
I'd recommend you to use an digital meat thermometer, so that you can get an exactly 37 C, that's when you get the best result.
Pour the milk mixture over the yeast and stir till the yeast has dissolved.
Then add the sugar, salt, cardamom and about half the flour and stir, then add some of the flour at the time, star with 1 dl till your up to 13 dl then start adding ½ dl till the dough is smooth, it shouldn't stick to the bowl or to anything, but it should still be a little sticky to the touch, but the dough shouldn't stick to your fingers.
Now you have to let it sit for 40 minutes while it rises.
Now you can do the Custard and Now is a good time to put on the oven 200 C or 392 F.
Just take all the ingredients for the custard and mix it with cold milk, then boil it till it thickens, put it aside to let it cool.
When the dough has doubled in size take it and knead it, split it into twelve pieces, tuck them out and put about a tablespoon of custard in the middle, take the sides and pinch them together, now take the bun and place it with the pinch sides on the bottom on a wax paper.
Now let them rise for 10 more minutes.
Let them bake for about 10 minutes till there golden brown on the surface.
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