Butter Cream Buns

30–40 pcs. The number depends entirely on the size you make them in.

50 g yeast or 25g of active dry yeast or 17g of instant yeast.

6 dl milk, finger-warm

2 sachets saffron

150 g butter, room temperature

1 ½ dl granulated sugar

1 egg

½ tsp salt

½ tsp cardamom seeds, ground

15–17 dl wheat flour

Garnish

1 egg

Chunky sugar

Filling

150 g butter, room temperature

1 dl granulated sugar

2 tbsp vanilla sugar

HOW TO DO

1. Filling: Mash together butter, granulated sugar and vanilla sugar. Form small round balls of the butter (approx. 1.5 cm) and place them on a plate. Place the plate in the freezer until the butter balls have set.

2. Dough: Crumble the yeast into a bowl (Alternative dry yeast) . Add the milk + saffron and stir until the yeast has dissolved. Add the butter, granulated sugar, eggs, salt, cardamom and wheat flour, a little at a time. Mix everything together to form a smooth dough and knead it for a few minutes. Let the dough rise under a baking sheet for about 45 minutes.

3. Shape the dough into

4. Place the buns on a baking sheet lined with baking paper. Brush with egg and press a ball of butter down on each side. Sprinkle with pearl sugar. Let them rise on the sheet for about 30 minutes. Set the oven to 250C/450F .

5. Bake the buns in the middle of the oven for 7–12 minutes (depending on size). Keep in mind that all buns on the same sheet should be about the same size so that the baking time is the same for all. Let the buns cool under a baking sheet on a rack.