Approx. 12 pcs
Ingredients:
- 2.5 dl milk (cow or plant)
- 20 g organic yeast
- 25 g flea seed shells
- 150 g soft butter (or Natural spreadable block)
- 2 organic eggs
- 2 tbsp cane sugar
- 1 tsp Atlantic salt
- 1 tsp cardamom
- 1 tsp vanilla powder or vanilla sugar
- 100 g cornstarch
- 150 g rice flour
- 1 beaten egg for brushing
Cake cream:
- 2 organic eggs
- 4 tbsp cane sugar
- 1 tsp vanilla sugar
- 1 tbsp cornstarch
- 2.5 dl milk (cow or plant)
Procedure:
- Start by making the cake cream: Whisk the eggs, cane sugar, vanilla sugar, cornstarch and milk together in a saucepan. Bring to the boil, stirring until the cream thickens. Leave it to cool.
- For the dough: Stir the yeast in lukewarm milk, add flea seed shells and leave for about 5 minutes. Add butter, eggs, caster sugar, salt, cardamom, vanilla, cornstarch and rice flour. Mix the dough well and let rise for about 1 hour.
- Divide the dough into 12 portions and roll them into balls. Place a spoonful of the cake cream on each bun and close them together. Brush with egg and let rise for about 15 minutes.
- Bake the buns at 175° C for about 20 minutes until lightly browned.
- Once cooled, fill with cream and decorate with icing and chocolate icing.