September 19, 2012

Raspberry Buns



I've made buns! Again! I think I'm in some kind of yeast baking mood or something and at the moment my body craves buns all the time. Weird but true. I hope you don't mind. I'll promise to bake something else than buns the next time.

These are filled with raspberry jam, but you can of course fill them with your favourite flavour. These buns are granny style buns, and I've got fond memories of my grandmother baking these.





Raspberry Buns, 20 buns
3dl milk (300ml)
150grams butter
50g fresh yeast
1,5dl sugar (150ml)
1egg
0,5tsp salt
1 tbsp pounded cardamom
11-12dl flour (1200ml)

Filling:
Raspberry jam

Decoration:
1 egg
Powder sugar


Add milk and chopped butter in a bowl and warm in the microwave until lukewarm (37 degrees C.)

Crumble the fresh yeast into the milk and butter liquid (if you use dry yeast, the milk and butter mixture should be warmer than 37 degrees C.) Let the yeast melt and add sugar, egg, cardamom and blend well.

Add the flour and combine to a smooth and silky dough. The dough should easily come off the bowl but be careful not to add to much flour as it will make your buns dry. You can put extra flour when you roll out the dough later on, if you need. Cover with a kitchen towel and let it rise for about 60 minutes in a warm place. It should rise to about double the size. I usually put the oven on beforehand (250 degrees C.) to make the kitchen extra warm. Meanwhile make the vanilla cream filling.

Tip the dough onto your flour powdered baking table and divide into 4 pieces. Roll out each part to a rectangle. Cut each piece into squares.  Place a dollop of raspberry jam in the middle of each square. Fold the edges of the squares into the middle, press together, make sure to keep the jam inside the buns. Place your buns in a paper cup or directly onto a oven papered baking plate.  Cover with a kitchen towel and set aside to rise for about 20 minutes.

Beat the egg and brush this carefully on the bun. Bake in the oven for about 8 minutes in 250 degrees C. until golden. Sprinkle powdered sugar on top before serving.





ENJOY!

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9 comments:

  1. I love buns too and seem to be craving them as well :)

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  2. Oh my, these look soooo good. I love the way you've presented them too. All that raspberry filling oozing out. I'll take a dozen please! :)

    -Lisa.
    Sweet 2 Eat Baking

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    1. Thanks darling! Raspeberries are hard to resist:-)

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  3. I have been craving some kind of fruit pastry the past few days, plus I have been looking for recipes that call for cardamom! This is just the recipe I needed!

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    1. I'm happy to inspire you and I hope you like the pastry:-)

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  4. These are beautiful! Love the criss cross...and the cardamom in the dough must taste amazing!

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    1. Cardamom is such a nice spice to add in bkaed goods. I love it!

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  5. Mmm... omygoodness these look so so good!! I love raspberry jam baked into sweets, yum!

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Thanks for stopping by! I LOVE comments and I read them all, but may not respond to all:-)

XOXO Johanna