This Swedish bun, is a soft, buttery cardamom bun filled with sweet, whipped cream. Other filling variants include almond paste, fruit jam, chocolate or pastry cream.
Making the dough Add melted butter and warm milk into a jug and mix together. Tip: Ensure the milk temperature does not exceed 37ºC. Add yeast, caster sugar, egg and cardamom and mix until dissolved. Let rest for 5 minutes.
Add bread flour and salt into the Appliance bowl. Fit the Dough Tool. Add the milk mixture while the machine is running. Knead for 2 minutes on speed Min, until combined. Knead for 2 minutes on speed 1, until a dough has formed. Knead for 2 minutes on speed 2, until the dough comes together into a ball. Transfer the dough into a greased bowl and cover with a damp tea towel. Prove for 30 minutes until doubled in size.
Grease two baking trays and line with parchment paper. Place the dough on a lightly floured work surface and knead lightly. Divide the dough into 12 equal pieces. Shape each piece into a bun. Place the shaped dough onto the baking trays and cover with a damp kitchen towel. Prove for 30 minutes until doubled in size.
Preheat the oven to 220ºC. Brush the buns lightly with beaten egg. Bake for 8-10 minutes at 220ºC, until golden brown, turning the trays halfway through baking to achieve an even colour. Remove from the oven and let cool completely.
Making the cream filling Clean the Appliance bowl and fit the Whisk Tool. Add cream, icing sugar and vanilla extract into the Appliance bowl. Whisk for 1 minute on speed Max, until soft peaks form. Transfer the cream into a piping bag fitted with an open star tip.
Decorate Carefully cut the top off each bun, keeping the tops. Scoop a few spoonfuls of the centre of each bun and reserve the bread filling. Pipe the cream into the centre of each bun until full. Pipe a swirl of cream around the edge of each bun. Then pipe a slightly smaller swirl of cream on top. Place the bun lid on top. Tip: Trim the lid into a triangle shape if you prefer. Repeat the same process with the rest of buns. Dust with icing sugar.
Serve.
Substitutions Caster sugar can be replaced with granulated sugar. Vanilla extract can be replaced with vanilla bean paste.