Vanilla-Filled Raspberry Buns - Hallonknutar med vaniljkräm

VANILLA-FILLED RASPBERRY BUNS

Hallonknutar med vaniljkräm

50 buns

Wheat buns:

2 cups regular milk

1.7 oz active compressed yeast

½ cup sugar

approx 5.2 cups flour

5½ oz soft butter

½ teaspoon salt

Filling:

7 oz butter

0.4 cup sugar

1.2 cup vanilla creme

9 oz raspberries

Brushing and decoration:

egg

crushed loaf sugar

(what we in Sweden call "pearl sugar")

Preheat oven to 437F.

Heat the milk to 99F. Crumble the yeast in a mixing bowl. Dissolve the yeast in some of the milk, then add remaining milk. Add sugar and approx half of the flour and all the butter in dabs. Add most of the remaining flour (save some for baking it out) and work the dough until smooth and glossy. Add salt and work for a few minutes more. Leave to rise under a baking cloth for about 40 minutes.

Filling:

Mix butter and sugar. Divide the dough in two. Roll out each part to a rectangle, approx 12 x 24 inches. Spread the filling on each part and fold the dough over it from the long side. Cut in approx 3/4 inch broad stripes. "Twine" them and make a knot of each and put them in paper tins. Allow to rise, covered, for about 30 minutes.

Dab or pipe the vanilla creme on the buns and decorate with some raspberries. Brush with lightly beaten egg and sprinkle with loaf sugar. Bake in the middle of the oven for 8 to 10 minutes.

A little difficult to explain this in another language but I hope you see where I'm going with my poor limping description,

Enjoy!

Bella