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Swedish Pastry with Vanilla Cream


Vanilla Cream
1 tsp vanilla sugar or 1/4 vanilla bean
125 g milk
1.5 egg yolks
31.25 g sugar
12.5 g corn starch
12.5 g butter
butter for brushing
sugar for garnishing
Bread Dough
18.75 g fresh yeast (2 1/4 tsp dry yeast)
125 g cold milk
300 g flour
50 g sugar
50 g butter (room temperature)
5 g cardamom
1.25 g salt

Start this recipe by making the vanilla cream. First, mix milk and vanilla together in a saucepan, and bring it to a boil.
Meanwhile, in a separate bowl whisk the egg yolks, corn starch, and sugar together.
Then, pour in the hot milk mixture into the egg mixture, and combine.
Next, pour everything back into the saucepan, and whisk together until it thickens.
Then, add in the butter until melted.
Place it in the fridge to cool, until ready to use.
(For the Bread Dough) - In a large bowl mix the yeast and milk together. Set aside
In a separate medium size bowl mix the flour, sugar, cardamom, and salt together. Then, add in the butter, and mix it into the dry ingredients until it resembles bread crumbs.
Next, add the flour mixture to the milk/yeast mixture. Stir together until a dough forms.
Knead the dough by hand for 12 minutes or until smooth and elastic.
Then, let the dough rest for 10 minutes.
Next, split the dough into 6 - 8 pieces, roll into balls, and place on a baking sheet covered with baking paper.
Cover the dough with plastic wrap, and a towel, and let rise for at least 1 hour.
Then, pre-heat the oven to 225 C/437 F.
Next, put the vanilla cream in a piping bag, and push it down into the center of each ball of dough, piping out the cream into the center as it's being pushed down.
Bake in the oven for 10 - 12 minutes.
Finally, after the bread has cooled a bit, brush the sides with melted butter, and roll into sugar.