Summer Buns with Raspberries and Vanilla Creme - Sommarbullar med hallon och vaniljkräm

SUMMER BUNS WITH RASPBERRIES

AND VANILLA CREME

Sommarbullar med hallon och vaniljkräm

Approx 20 buns

Approx 3.2 cups flour

1 oz fresh yeast

0.2 cup sugar

1 teaspoon vanilla sugar

2.6 oz butter or margarine

1 eggs

0.8 cup regular milk, 99F

Filling:

0.8 cup ready-made vanilla creme

2 teaspoons grated lemon zest

4.4 oz frozen, thawed raspberries

Brushing and decoration:

1 oz melted butter

0.4 cup sugar

Preheat oven to 482F.

Put flour, sugar, vanilla sugar, butter in pieces and egg in a food processor. Process for a few seconds and then add the milk while the machine is working. Continue working the dough for 2 minutes until smooth. Leave to rise under a baking cloth until double in size.

Make the vanilla creme. Add lemon zest. Take up the dough on a floured surface and roll it out to a large, square-shaped cake. Measure out rounds, approx 4 inches in diameter. Make sure to use all dough. Place a dab of vanilla creme and some raspberries in the middle of every round.

Pinch the buns together and place them, seamside down, on a baking paper-lined baking plate. Allow the buns to rise for about 40 minutes. Bake in the middle of the oven for about 10 minutes. Brush the buns with melted butter when done and roll them in sugar.

Enjoy!

Bella