Berry Cream Buns š āfastelavnsbollerāā£
Every Scandinavian country has its own version of these delicious cream-filled buns, traditionally eaten around the Fastelavn (Shrovetide) holiday. The Norwegian version (which I grew up eating) is typically a sweet cardamom bun generously filled with jam and whipped cream. Below is my recipe š«¶ ā£
ā£
Ingredients for 15 small buns ā£
ā£
Doughā£
370 g bread flourā£ā£
55 g granulated sugarā£ā£
6 g instant dry yeastā£ā£
6 g saltā£ā£
185-200 g whole milk, room temperatureā£ā£ (start low, add more if needed)
1 large eggā£ā£
Ā½ tsp ground cardamomā£
65 g butter, cubed and softened at room temperatureā£ā£
ā£
Strawberry Blood Orange Jamā£
400 g frozen strawberriesā£
200 g granulated sugarā£
Ā½ blood orange, zest, and juiceā£
ā£
Vanilla Whipped Cream ā£
750 g whipping creamā£
80 g powdered sugarā£
Seeds from 1 vanilla bean pod/1 tsp vanilla pasteā£
ā£
Instructionsā£
ā£
Prepare dough:ā£
ā¢Add all ingredients, except butter, to the bowl of a stand mixer fitted with a dough hook. ā£
ā¢Knead for 10 minutes on low-med. ā£ā£ā£ā£ā£ā£ā£ā£
ā¢Add cubed, softened butter, one cube at a time. Once all the butter is added, mix for 10-20 minutes until the dough passes the windowpane test. ā£ā£ā£ā£ā£ā£ā£ā£
ā¢Proof at 78F/26C for 90 minutes or until doubled in size.ā£
ā£
Shape & bake:ā£ā£ā£ā£
ā¢Once doubled, divide the dough into 15 pieces and roll it into rounds. ā£ā£ā£ā£ā£ā£ā£ā£
ā¢Place on lined baking trays, cover and proof at 78F/26C for about 45 minutes. ā£ā£ā£ā£ā£ā£ā£ā£
ā¢Brush with egg wash and bake at 350F/180C for about 12 minutes. Cool to room temp.ā£ā£ā£ ā£ā£ā£ā£ā£ ā£ā£ā£ā£
ā£
Jam:ā£
ā¢Heat the ingredients while stirring. ā£
ā¢Simmer for 20-30 minutes until thickened. ā£
ā¢Transfer to the fridge until youāre ready to assemble.ā£ā£
ā£
Whipped Cream:ā£
ā¢Add ingredients to the bowl of a stand mixer fitted with the whisk attachment.ā£ā£
ā¢Beat the ingredients until soft-medium peaks form. ā£ā£Do not overbeat.ā£
ā£
ā¢Assemble as demonstrated in this video. Serve immediately <3
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