School buns with vanilla cream
Dumpling dough
Ingredients · Servings 12
- 550 g wheat flour
- 100g sugar
- 50 g yeast
- 2 teaspoons cardamom
- 1 teaspoon baking powder
- 3.5 dl milk
- 100 g dairy butter
- 1 teaspoon vanilla sugar
- 1 egg
- 200 - 300 g melis
- 2 dl coconut
- 0.5 l milk
- 100g sugar
- 3 pieces egg yolk
- 1 egg
- 20 g wheat flour
- 15 g corn
- 1 vanilla pod
Method · 2 h
- Pour the milk into a saucepan and add half the sugar. Scrape out the seeds from the vanilla pod. Add the seeds to the milk and bring the milk to a slow boil.
- Mix the rest of the sugar with the flour and cornstarch. Whisk the egg yolks and eggs well together in a bowl. Add the dry ingredients and whisk well until the mixture is completely smooth and lump-free.
- Pour half of the boiling milk over the egg mixture, whisking vigorously. Pour the mixture back into the saucepan, whisking vigorously again.
- Bring the vanilla cream to the boil and cook for 2 minutes, whisking constantly. This is important to avoid lumps. Whisk until the cream is thick and glossy.
- Pour the vanilla cream into a clean bowl and place plastic wrap all the way down to the surface of the cream. If there are any lumps in the cream, rub it through a sieve. Cool.
- Heat the milk to 25-30 degrees. Crumble the yeast into a baking bowl and stir it into the milk.
- Add sugar, cardamom, vanilla sugar, baking powder and about two-thirds of the flour.
- Work the dough together with a food processor. Gradually add the rest of the flour and the softened butter in small pieces.
- Work the dough until it is completely smooth and elastic and releases from the bowl. It should be kneaded for 10-15 minutes in a food processor. If you want to add raisins or chocolate chips, do so at the very end of the kneading.
- Cover the bowl with plastic wrap and a kitchen towel. Let the dough rise until doubled in size.
- Knead the dough well and roll out 12-15 balls. Place the balls on a baking tray lined with baking paper.
- Press the balls slightly flat and make a deep indentation in each ball. Place a good spoonful of vanilla cream in each indentation. Cover the balls with plastic wrap and let them rise for about 30 minutes.
- Quickly and carefully brush the school buns with beaten egg and bake them in the middle of the oven at 210 degrees for about 10-15 minutes.
- Stir the icing sugar with a few drops of water until it forms a thick icing. Pour the coconut onto a small plate.
- Brush the warm school balls with icing and dip them in coconut.
