Easter vanilla buns

Baking sweet
Total: 3 hr | Active: 30 min.
vegetarian

As a child, I could never resist a vanilla bun. The smell of fresh yeast dough and creamy vanilla brings back fond childhood memories. For this Easter recipe, I've reinvented this classic bun as a sweet “fried egg”. The apricot half not only gives it the look of an Easter egg, but also goes beautifully with the delicate vanilla custard. The perfect recipe for a cosy brunch. This is how Easter tastes just like it used to!

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 8 pieces

Dough
300 g white flour
¾ tsp salt
2 tbsp sugar
1 tsp dry yeast
70 g butter, soft, cut into pieces
1  egg
1 ½ dl full-cream milk
To shape
1  egg, beaten
Custard
80 g cream cheese
2 parcel vanilla sugar
1 tbsp Maizena cornflour
8  apricot half (canned), drained
To bake
  icing sugar, to dust

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.

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