Summer Buns - Sommarbullar

SUMMER BUNS

Sommarbullar

20 buns

1 oz fresh yeast

0.8 cup cream, 12 to 15% fat

2.6 oz butter or margarine

0.2 cup sugar

1 egg

3 cups flour

Filling:

3½ oz almond paste

1 oz butter or margarine

2 cups strawberries

For brushing:

beaten egg

Decoration:

0.8 cup powdered sugar, 

strawberry flavor if you can get it

1½ tablespoons water

2 cups strawberries

Preheat oven to 482F.

Crumble the yeast in a small bowl. Heat the cream to 99F and pour it over the yeast. Stir until dissolved. Stir fat and sugar until smooth. Add egg and yeast mixture and work the flour in to a smooth dough. Cover with a cloth and leave to rise for about 30 minutes.

Meanwhile, stir the almond paste and work it with the fat. Split the strawberries if they're large.

Unmould the dough onto a floured surface and knead until smooth and pliable. Roll out to a large square and use a round cookie cutter to measure out circles of about 3½ inches diameter. Divide almond paste and a strawberry on each round and pinch them well together to bundles. Put them seamside down on paper lined baking plates and leave to rise, covered, for about 20 minutes. Brush the buns with beaten egg and bake in the middle of the oven for 6 to 8 minutes. Leave to cool on a rack, covered.

Stir powdered sugar and water and decorate the buns with this icing. If desired, place a strawberry on top of each bun. These buns freeze well, but don't decorate until afterwards.

Enjoy!

Bella