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This particular paistry is very based in Sweden. I don't even know if they're made anywhere else, really. Also, these measureents are in metric because that's how I remember them. Google can help you with the conversions.
You need:
For the bun
150 grams of butter
3 dl whole milk
1 1/2 dl sugar
1 tablespoon cardamum
10-12 dl flour
50 grams yeast
1/2 teaspoon salt
Crumdle yeast into a big bowl. Melt butter. Add the milk to the butter and heat to just warmer than your fingers (37 degrees Celcius). Pour over the yeast and stir carefully. Add cardamum. Add the rest except flour. Stir until no lumps are left.
Add 10 dl of the flour and mix carefully. When no flour is visible, carefully add flour until dough is sticky, but doesn't cling to your hand.
Let it rise for 40 mins in the bowl.
Cut the dough into 16 pieces, roll into balls and place on baking trays, 8 rolls per tray. Let rise for another 30 mins while heating oven to 200 degrees Celsius.
Bake for 15-17 minutes.
Let cool completely before adding the filling.
Filling:
Whip 3 dl cream to your preferred stiffness.
Mix 300 grams of almond paste or uncolored marsipan with 1 dl milk.
Cut the tops off the rools, dig a whole in them and add the almond mix. Put a glob of cream on top. Place the top of the bun on the cream. Powder confectioner's sugar on top.
You need:
For the bun
150 grams of butter
3 dl whole milk
1 1/2 dl sugar
1 tablespoon cardamum
10-12 dl flour
50 grams yeast
1/2 teaspoon salt
Crumdle yeast into a big bowl. Melt butter. Add the milk to the butter and heat to just warmer than your fingers (37 degrees Celcius). Pour over the yeast and stir carefully. Add cardamum. Add the rest except flour. Stir until no lumps are left.
Add 10 dl of the flour and mix carefully. When no flour is visible, carefully add flour until dough is sticky, but doesn't cling to your hand.
Let it rise for 40 mins in the bowl.
Cut the dough into 16 pieces, roll into balls and place on baking trays, 8 rolls per tray. Let rise for another 30 mins while heating oven to 200 degrees Celsius.
Bake for 15-17 minutes.
Let cool completely before adding the filling.
Filling:
Whip 3 dl cream to your preferred stiffness.
Mix 300 grams of almond paste or uncolored marsipan with 1 dl milk.
Cut the tops off the rools, dig a whole in them and add the almond mix. Put a glob of cream on top. Place the top of the bun on the cream. Powder confectioner's sugar on top.
