Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
To shape
Custard
To bake
How it's done
Dough
Mix the flour, salt, sugar and yeast in a bowl. Add the butter, egg and milk, knead into a soft, smooth dough for approx. 5 mins. using the dough hook on a food processor. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
To shape
Divide the dough into eight pieces, shape into balls, place on a baking tray lined with baking paper. Cover the dough balls and leave to rise at room temperature for approx. 30 mins. Stretch the dough balls into oval flatbreads, pressing them flat in the centre to create a rim of approx. 1 cm all the way around. Brush the edges of the dough with egg, set aside the remainder of the egg.
Custard
In a small bowl, mix the reserved egg with the cream cheese, vanilla sugar and cornflour. Spread the custard in the middle of the dough, top with the apricots.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, leave to cool on a rack. Dust the vanilla buns with icing sugar.
| Tip: | Brush the vanilla buns with the apricot syrup while still hot, then dust with icing sugar. |
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