Saturday, 26 July 2014

Cardamom flavored wheat bun filled with vanilla cream

One of my favorite pastries when I go to a confectionery is what we call in Sweden a "Pariserbulle". This delishous wheat bun is flavored with cardamom, filled with vanilla cream and sprinkled with sugar on top.
I don't know why but I have allways had the conviction that these buns are so difficult to bake, but today I really felt like trying anyway. It  went all well, that's both mine and my husband's opinion. I think we ate four buns each when they were freshly made and still a bit warm - mmm!
There are two ways you can do these buns:
1) Let the filling be totally wraped into the dough or 2) Make a crater in a bun and let the filling be shown. Both hese two ways are equally common here in Sweden. I decided to make alternative 1.

Cardamom wheat bun
50 grams fresh yeast for sweet dough
100 grams butter or margarine
3 deciliter milk
1/2 teaspoon salt
1 deciliter white sugar
2 teaspoon cardamom
9 deciliter flour

Marsan cream or vanilla cream. Either you can use Marsan cream powder you buy in the grocery store
...or make it yourself:
2 egg yolks
2 tablespoon white sugar
2 tablespoon corn flour
3 deciliter coffee cream
eventually 1 tablespoon vanillin powder

25 grams butter or margarine
white sugar

How to...
Start with the marsan cream.If you use bought Marsan cream powder you just follow the instructions on the package. If you are not able to buy Marsan cream you can put two egg yolks, white sugar, corn flour and coffee cream into a sauce pan and let the mixture simmer while stirring. When the cream is thicken you take of the sauce pan from the stove and let it cool down. If you like to flavor it with vanilla you put 1 tablespoon vanillin powder into it when the marsan cream has cooled down.
Note: Make sure the consistency is firm, otherwise it will be difficult to keep the cream inside the dough.

1. Crumble the yeast with your fingers into a big bowl (or a baking machine).
2. Melt the butter/margarine in a sauce pan at low temperature and then pour the milk into it. Use a digital thermometer to check when the mixture is 37 Celcius. It is important that the temperature is not over 37 Celcius because otherwise you cannot be sure if the yeast will survive or die. If you don't have a digital thermometer you can use your finger. When you feel it neigher to be warmer or colder than your own finger it is probably good enough - they call it lukewarm.
3. So, pour the butter/milk over the yeast and use a spoon to solve the yeast.
4. Put salt, sugar, and cardamom into the mixture.
5. Measure up the flour correctly by using a digital scale or a liter measurement tool and just pour the flour from the package without shaking the measurement tool - you get too much flour if you shake the measurement tool to pack the flour.
6. Pour only 2/3 of the total amount of flour little by little into the mixture and let the baking machine work the dough about 5 minutes or until the dough let go of the bowl's edges. You can also work it by hand with a spoon.
7. Sprinkle some flour on top (to prevent a dry surface) and let the dough rest in 30 minutes under a towel - it should grow to twice it's size during that time.
8. Put the oven 250 Celsius.
9. Cover two baking sheets with baking paper.
10. Put the dough on a floured table and knead it into a nice big bun, use more flour if needed but be careful and don't use too much - divide the bun in two.
11. Roll out the dough, about 2-3 mm thick, and cut out circles (about 10 cm diameter) with a mug.
12. Add a dollop of marsan cream in the middle of each circle and use your fingers to pinch the edges of the circle like the picture shows. When it is firmly done, put the bun with the pinched side down on the baking sheet.
13. When a whole baking sheet is full, put a thin towel over them and let them grow for about 50 minutes.
14. Brush each bun with beaten egg and bake them in the middle of the oven for about 7 minutes. All ovens are different so instead of just trust the time, look at them often and put them out of the oven when they get a nice light golden brown color.
15. Let the buns rest on a grid with a thin towel over them. When they are cold, brush the ones you are planning to eat with melted butter on top and dip them in white sugar.
If you intend to freeze the buns, you should skip the butter/sugar topping until they will be served. 

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