No pancakes

Been baking

This weekend I have been doing some baking in preparation for lent, in Sweden and Finland it is customary to eat some of these buns filled with marzipan and whipped cream. Here in Denmark they also do buns but they are slightly different and nothing is as nice as things you know from home. I have been struggling to find a good recipe as the buns in the past have turned out heavy rather than light and fluffy. I have found a lovely recipe in Swedish but will translate it for you underneath if you feel your mouth watering and a need to bake. 

Basic sweet wheat dough 

First the quick dough is made, it will make the yeast grow stringer and the dough will become lighter and airier. The friction during the long treatment of the quick dough (10 minutes in machine) is enough for the temperature in the dough to rise to 26-28 degrees Celsius. This is why the milk doesn't have to be heated up. The long treatment of the dough is important to make sure that the gluten strings will become strong, rise and keep the air that is created in the dough.

Quick dough

100 g fresh yeast

200 ml milk

50 g caster sugar

350 g plain flour

1. Add the yeast to the milk, mixing with a food processor.
2. Add the sugar and flour and work together and elastic dough 5 minutes in the food processor or 12 minutes kneading by hand.
3. Cover the quick dough and rise to twice it's size in a warm place for about 30 minutes.

Main dough

200 ml milk

150 g caster sugar

2 tsp salt

4 g ground cardamom

500 g plain flour

1 egg

1. When the quick dough has risen add the ingredients from the main dough and work until it is elastic. 10 minutes in the food processor or by hand. The dough is ready when you can pull it out thinly and it doesn't break.
2. Cover the dough with cling film and let rest for a further 30 minutes.
3. Bake out into rolls, I weighed mine in at 100 g each.
4. Leave to rest for a further 30 minutes, I put a layer of oil on mine and covered with cling film as well as a kitchen towel to prevent them buns from drying out.
5. Bake in the oven until golden brown about 10 minutes at 200 degrees Celsius.
6. Once the buns have cooled down, cut the bun in half but make the cut towards the top of the bun the "hat" is smaller than the body.
7. Fill with either marzipan or red jam and smother in whipped cream. Add the "hat" and sprinkle a bit of icing sugar on top.

Hope you will enjoy them :)