VastlakuklidCardamom Cream Buns
Vastlakuklid are Estonian Shrove Tuesday buns filled with jam and whipped cream. The yeasted cardamom buns should be cooled completely before filling and kept chilled if not served promptly.
Prep
2h
Cook
15m
Serves
8
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 500gBread Flour
- 7gActive Dry Yeast
- 250mlWhole Milk (lukewarm)
- 80gWhite Sugar
- 6gSalt
- 80gUnsalted Butter (melted)
- 1pcsEgg
Topping
- 1pcsEgg (beaten)
Dough
- 3gCardamom Powder
Filling
- 300mlHeavy Cream (well chilled)
- 20gWhite Sugar
- 5mlVanilla Extract
- 120gRaspberry Jam
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the bread flour, active dry yeast, white sugar, salt, and cardamom powder in a large bowl.
- 02
Add the lukewarm whole milk, one egg, and the melted unsalted butter, then knead until the dough is smooth and elastic.
- 03
Cover the dough and let it rise in a warm place until doubled in size.
- 04
Divide the dough into even buns, place them on a tray, and let them rise again until puffy.
- 05
Brush the buns with the beaten egg. Bake at 200°C (400°F) until golden brown, then cool completely.
- 06
Whip the heavy cream with the remaining white sugar and the vanilla extract until it holds soft peaks.
- 07
Cut a cap from each bun, spoon in the raspberry jam, add the whipped heavy cream, and place the cap back on top.
- 08
Serve promptly, or refrigerate the filled buns until serving.
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