Tuesday, February 4, 2014


Hubby's favorite. And not only.

Ingredients (makes ~18 buns)
pullataikina, bun dough

Filling (version 1)
150 g butter
200 g vanilla cream cheese (a bit different than the Finnish vaniljarahka, but better than nothing)
1 bag organic vanilla pudding powder (prepared with 1/3rd of the suggested amount of milk)
1.5 dl milk
0,5 dl maple syrup (was too sweet for my liking, so I don't add it, but up to you)
1 vanilla bean seeds or vanilla extract
1 egg

Prepare the vanilla pudding with 1/3rd of the suggested amount of milk, adding the vanilla bean seeds. For home made vanilla pudding I will post a recipe soon, but this is how I shortened the work this time.
Prepare the bun dough. While it's rising prepare the filling.
Melt the butter and add all ingredients including the cooked pudding, cream cheese, and maple syrup if you choose to add. Let it cool until the butter firms again, stirring occasionally to prevent forming a skin.
Prepare a tray covered with parchment paper and preheat the oven to 225 C, 435 F.
Roll out the dough into a rectangle (~35x25), about 0.4 mm thick. Spread 2/3rds of the cream on top, and form a firm roll.
Cut about 2 cm thick peaces and place them on the tray.

Let them rise for additional 15-20 min, then brush them with the egg.
Divide the remaining cream on top of each bun and bake at 225 C (435 F) for ~15 min, until golden brown.
Enjoy while fresh!

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