Look how juicy it looks! I love butter cake and have for as long as I can remember. This is a true favorite!
- Prep Time: 1 h 15 min Cooking Time: 30 min
- 1 Butter Cake
Puff pastry:
- 25 g of yeast
- 2.5 dl milk
- 80 g room temperature butter
- 1 tsp ground cardamom
- 0.5 dl white syrup
- 8 dl wheat flour
- 1 pinch of salt
Filling:
- 75 g room temperature butter
- 0.5 dl brown sugar
- 1 tbsp vanilla sugar
- 1 dl vanilla cream (Use this recepie!)
Puff pastry: Crumble the yeast in a bowl, pour over milk and stir until the yeast dissolves. Add the remaining ingredients and work together a smooth dough, preferably in your assistant or with an electric whisk that has dough hooks. Cover the bowl with plastic wrap and leave to rise for 30 minutes. Make the filling in the meantime.
Vanilla butter: Beat together butter, brown sugar and vanilla sugar to a creamy mass.
Turn the dough onto a floured board and roll it out into a rectangle, approx. 30×40 cm. Spread on the vanilla butter and roll up into a roll from the long side. Cut the roll into 4 cm wide slices and place them in a 24 cm spring form lined with baking paper. Cover with a tea towel and leave to rise for 30 minutes.
Set the oven to 225°c and whisk the egg. Brush the entire cake and sprinkle with granulated sugar. Then pipe vanilla cream into the center of each bun.
Bake in the lower part of the oven for approx. 30 minutes, until golden. Take out and let cool completely, dust with a little icing sugar before serving.
Tags: Buns, Butter Cake, Vanilla