Vanilla and Raspberry filled Chocolate Buns !

//Vanilla and Raspberry filled Chocolate Buns !

Vanilla and Raspberry filled Chocolate Buns !

Tilbake til oppskriften på norsk !

Today I had a door-to-door campaign and given  sweet buns to my good neighbors :)
It’s so good to see the surprised faces and the joy when they unexpectedly get fresh home-baked buns.

The feedback after they had tasted  was short and precise ….  yummy and  goodies!
So I can really recommend to make these buns and spread a little joy around  in your neighborhood.

The smell of  sweet buns are so delisiouse  when they are freshly baked and eaten lukewarm.
To this dough, you may add raisins or chocolate chip, and just enjoy the traditional norwegian buns .. or you can jack it up a notch and follow the recipe below.  These are  stuffed with vanilla  custard and raspberry jam, !! …
and just like that was`t enough !! … they was finaly dipped in melted chocolate.

Oh .. my yummines :)

Are you ready?

16 sweet buns:

  • 1 Tbsp sugar (I)
  • 7 fl oz (2 dl) water
  • 7 fl oz (2 dl) milk
  • 1 pack (50 gr) dry yeast or fresh yeast
  • 1.7 fl oz (1 /2 dl) canola oil
  • 3.5 oz (100 gr) sugar (II)
  • 1 /2 teaspoon cardamom (optional)
  • 1 pinsh of salt
  • 1 egg – slighly beaten
  • 2 Ib (700 – 800 gr) of flour

Note: If you do not  have canola oil, you can use 2.5 oz  (75 gr) cubed butter and add dough.
If the  milk is a problem, replace it with water.
The egg  can be omitted if you wish.

And then you also need:

  • I pack 1 Ib (500 gr) vanilla custard cream
  • 16 tsp raspberry jam
  • 7 oz (200 gr) melted chocolate
  • 2 Tbsp butter
  • 1 egg  + 2 Tbsp of water – to brush

Note: you can make your own vanilla custard cream or use the pre-made  from the store.

Start by combining the water and milk and heat it to 105 F (40C) degrees. Add the sugar (I) and stir in yeast. Cover and let it rest out on the couther  for 20 minutes.

Poure in 1 Ib (400 gr) of the flour in your mixing bowl, add the sugar (II), salt and cardamom.
Poure the remaining  flour  into a separate bowl, and set aside.

Beat  the egg using a fork and pour into the mixing  bowl. Poure in the yeast mixture and the  canola oil too.

Start the mixer at medium speed and let it mix until all the flour is dissolved.
Now you have a dough that is very loose .so  add more flour with 3 tablespoons at a time.
Wait until fully incorporated  before adding more flour. You may have  to stop the mixer and lift up from the bottom using a rubber spatula, so it is not pockets of flour at the bottom of the mixing bowl.

Keep adding more flour, and when the dough begins to come together, add less flour at in every additon.
The dough is just right , when it creeps up over the blade  and release it`s the bottom of the bowl. (See photo above)  If you add more flour afer  this stage , it will only make the sweet buns  heavier and dry.

Cover the bowl with plastic and a towel, or as I do, put a dinner plate on top. Set the timer for 50 minutes and set the bowl near the stove, where it is warm.
Now in the summer time we often open the windows … they should be closed in the kitchen, because the yeast does not like the draft.

When dough is finished raised, knead it a bit and let it rest for 15 more minutes.

Make the buns  and place them all on the same baking tray, lined with baking paper. I make my buns 2.8 oz  (80 gr) each.

Let them raise to double in bulk, cowered  with a clean towel for 35 minutes. Brush gently with the egg wash (beaten egg  + 2 tablespoons water), just before they are going into the oven.
Baked in the middle section of the oven at 410 F (210 C) degrees for  10 minutes.

The egg wash will provide a good  color during baking time, so to check for donenes  … lift  up using  a spatula and see if the buns has a delicious crust at the bottom too.

Put the buns on a wire rack to cool for  20 minutes.

And now onto the fun part that puts «icing on the cake» 🙂
Put a large piping bag  into a large cup. Fill a smaller pipin bag with vanilla custard cream, cut off the tip  and place it in the cup. Fill another small piping  bag with raspberry jam, cut a smaller hole at the bottom of the tip and place it also  in the cup. So put it in the cup with the bag of vanilla cream. Make sure both tips come evenly as far down into the large  pipinbag.

Using  a barbecue stick I plugged a hole in the top of the buns and incerted  the piping bag and  squeeze  about 1.5 tablespoons of filling into each bun.
Some of the filling will come up the hole, it should be removed before the buns are dipped in chocolate.

In a double boiler melt the chocolate and 2 tablespoons butter together until everything is melted and smooth.
You can see in the picture  that I have milk glasses under the wire rack? … It’s because it will provide better air circulation and it will not form condensation on the buns as they cool. Some wire rack, such as mine, are made with too short legs.

Dip each bun in the chocolate and let excess chocolate drip of.

Set them on the wire rack until the chocolate sets.

Then sprinkle a little powdered sugar and everything is done.

MMMmmmmm! … enjoy ..

sweets 2 share

By | 2011-06-04T08:36:26+00:00 juni 4th, 2011|Sweet yeast dough!|0 Comments

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