kardemummabullar med vaniljkräm

Kardemummabullar med Vaniljkräm is a delicious Swedish pastry that combines the soft, sweet, and fragrant texture of kardemummabullar (cardamom buns) with the rich and creamy filling of vaniljkräm (vanilla custard). These buns are typically enjoyed for fika, a Swedish coffee break, or as a delightful treat at any time of day.Here’s a step-by-step recipe to make Kardemummabullar med Vaniljkräm at home:

Ingredients:

For the Cardamom Buns (Kardemummabullar):

• 500 g all-purpose flour (about 4 cups)
• 75 g sugar (about 1/3 cup)
• 2 teaspoons ground cardamom
• 1 teaspoon salt
• 25 g fresh yeast (or 2 1/4 teaspoons active dry yeast)
• 250 ml whole milk (about 1 cup)
• 100 g butter, softened (about 7 tablespoons)
• 1 large egg

For the Vanilla Custard (Vaniljkräm):

• 500 ml whole milk (about 2 cups)
• 1/2 cup sugar
• 1 vanilla pod (or 2 teaspoons vanilla extract)
• 3 egg yolks
• 2 tablespoons cornstarch
• 2 tablespoons butter (optional, for extra richness)

For Assembling:

• 1 egg, beaten (for egg wash)
• Pearl sugar (optional, for sprinkling on top)

Instructions:

Step 1: Make the Dough for the Cardamom Buns

1. In a small saucepan, warm the milk over low heat until lukewarm (about 37°C/98°F if using fresh yeast). If you’re using active dry yeast, warm the milk slightly more and then dissolve the yeast in it.
2. In a large mixing bowl, combine the flour, sugar, ground cardamom, and salt. Create a well in the center.
3. Crumble the fresh yeast (or add the dry yeast) into the well in the flour mixture. Pour the lukewarm milk into the well and mix everything together with a spoon.
4. Knead the dough on a lightly floured surface for about 5-10 minutes until it becomes smooth and elastic. Alternatively, you can knead the dough in a stand mixer with a dough hook.
5. Add the butter and egg to the dough and continue kneading until fully incorporated and the dough is soft, smooth, and slightly sticky.
6. Cover the dough with a clean towel or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.

Step 2: Prepare the Vanilla Custard (Vaniljkräm)

1. Heat the milk: In a saucepan, heat the milk and sugar over medium heat. Split the vanilla pod lengthwise and scrape out the seeds, then add both the seeds and the pod to the milk. If using vanilla extract, add it when the custard has finished cooking.
2. Whisk the egg yolks: In a separate bowl, whisk together the egg yolks and cornstarch until smooth.
3. Temper the egg yolks: Slowly pour a little bit of the hot milk into the egg yolk mixture, whisking constantly to avoid curdling. Once tempered, pour the egg mixture back into the saucepan with the milk.
4. Cook the custard: Cook the mixture over medium heat, whisking constantly, until it thickens. This will take about 5-7 minutes. Once thickened, remove from the heat and discard the vanilla pod.
5. Stir in the butter (if using) to make the custard extra rich. Set the custard aside to cool to room temperature.

Step 3: Shape the Buns

1. Once the dough has risen, punch it down to release any air bubbles. Roll the dough out on a lightly floured surface into a rectangle about 30×40 cm (12×16 inches).
2. Spread a thin layer of the vanilla custard over the dough, leaving a border around the edges.
3. Roll up the dough tightly from the long side into a log. Cut the log into 12-15 pieces (depending on how large you want your buns).
4. Place the buns in a buttered or parchment-lined baking dish, making sure they are snug but not too crowded. Cover with a clean towel and let the buns rise for about 30 minutes, until puffy.

Step 4: Bake the Buns

1. Preheat the oven to 200°C (390°F).
2. Brush the buns with the beaten egg to give them a golden, shiny finish.
3. Bake for 12-15 minutes, or until the buns are golden brown and cooked through.
4. Once baked, remove them from the oven and let them cool slightly.

Step 5: Serve

• Sprinkle pearl sugar over the buns if desired, for an extra touch of sweetness and crunch.
• Serve the Kardemummabullar med Vaniljkräm warm, or at room temperature, with a cup of coffee or tea for a delightful Swedish fika.

Tips:

• If you want a smoother custard, strain it through a fine sieve before cooling.
• You can make the dough and custard ahead of time and store them separately in the fridge to save time. Just make sure to let the dough rise at room temperature before shaping.
• For extra flavor, you can brush the buns with syrup (a simple sugar-water mix) after baking to make them glossy and sweet.

These Kardemummabullar med Vaniljkräm are a fantastic way to enjoy the traditional Swedish flavors of cardamom and vanilla custard. They’re perfect for special occasions, or whenever you’re craving something sweet and indulgent!