Summery Sweet Treats
After a long while I finally had some time to bake without any interruptions from a toddler so I decided to try out a new recipe for summery buns.
I used my pulla dough recipe as a basis and chose to use some of the frozen berries and rhubarb from our garden for the toppings.
Vanilja-Hedelmäpullat
For the dough
5 dl milk, lukewarm (preferably whole milk)
42 g fresh yeast
125 g granulated sugar
1½ tsp fine salt
1 tbsp + 1 tsp ground cardamom
1 egg
about 1 kg flour
170 g unsalted butter, at room temperature and cut into small cubes
For the filling
1 egg, swirled for the egg wash
Vanilla sauce (I used the pre-mix bag kind)
Fruits/Berries, frozen or fresh (I used raspberries, blueberries, blackberries and rhubarb this time)
Dough
Heat the milk until its lukewarm, then combine with the crumbled yeast in a large bowl and stir with a spoon until the yeast has dissolved. Now add the sugar, salt, cardamom and egg, and mix until combined. Add about 2/3 of the flour together with the cubed butter and knead the dough until well combined. Gradually add flour until the dough doesn’t stick to your fingers anymore and comes clean of the sides of the bowl (you don’t need to use all the flour).
Cover the dough with a damp clean kitchen towel or a lid and let it rise in a warm place for at least 1 hour, or until double its size.
Filling
Prepare the vanilla sauce according to the instructions on the bag and let it rest in the fridge for a while. In the meantime, shape the dough into small balls of about 100g. Press holes in the middle of the balls with a glass, brush each bun with the egg wash, fill the holes with vanilla sauce and place a couple of (frozen) fruit on top.
Baking
Preheat the oven to 200°C.
Bake the buns on the middle rack for about 15 minutes, or until golden, and cool on wire racks.
