Swedish Almond Cream Bun
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g butter
- 500 ml milk
- 50 g yeast (dry yeast)
- 0.5 teaspoon ½ salt
- 150 grams sugar
- 1 teaspoon cardamom
- 1 kg flour
- 1 egg (s), for brushing
- 100 ml milk, hot, for the filling
- 75 g suar, for the fillin
- 125 g almond (s), chopped, for the fillin
- 250 ml whipped cream
- Powdered sugar, for dusting
Print Recipe
Pin Recipe Instructions
- First melt the butter and add the milk. Let cool down to approx. 37 ° C. Mix about 900 g flour, yeast, sugar and salt well and then add the milk-butter mixture. Knead vigorously in the food processor or mix well by hand with a wooden spoon and beat. The dough should be quite soft. The remaining 100 g of flour will be used later for processing. Let rise for 45 minutes in a warm, draft-free place, the dough should double in size.
- Knead the dough again by hand on a floured surface and then divide it into twelve equal pieces. Shape into balls and place on a baking sheet lined with baking paper. Let rise for another 30 minutes and then carefully brush with the beaten egg. Bake in a preheated oven at 225 ° C (fan oven) for 8 to 10 minutes. Let the finished rolls cool down.
- Carefully cut a hood off the top of the cooled rolls and then scrape the dough out of the middle with a spoon. Put the dough in a bowl, mix well with the hot milk, almonds and sugar. A dough-like mass should result. Distribute the mixture evenly on the hollowed out rolls and press firmly.
- Whip the cream and use it to fill the rolls. Put the hood on top and dust with powdered sugar.
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