March 24, 2016

Easter bun - Easter Calendar 2016

Today it is Maundy Thursday (Skærtorsdag), which is a public holiday here in Denmark and starting off the Danish Easter vacation with 5 days off from work. And at the same time it is the start for my little  Easter Calendar 2016, where I every Easter day will be sharing a new recipe having a relation to Easter of some kind.

As alternative to making home-made Easter eggs from marzipand and choclate, I decided to use these Easter eggs ingredients (chocolate and marzipan) for making bun.

Easter buns: - 12 buns
  • 200 g milk
  • 25 g yeast - in small lumps
  • ½ teaspoon salt
  • ½ teaspoon vanilla sugar
  • 100 g dairy whipping cream - 35-40% fat
  • 100 g butter - melted and cooled down
  • 500 g wheat flour
  • 50 g sugar
  • 80 g milk chocolate - medium chopped
  • 80 g marzipan - roughly grated
  1. Melt the butter in a cooking pot. Pour in the milk to cold down the butter, so the yeast can be mixed in. 
  2. Add this liquid into a mixing bowl, agitate slowly, while a dry-mix of sugar, salt and vanilla sugar is added in as well for 1 minute on speed 1.
  3. Pour in the dairy cream together into the liquid phase.
  4. Afterwards add in the wheat flour, knead for 8 minutes on speed 2.
  5. Add the milk chocolate and marzipan, knead for 2 minutes on speed 2.
  6. Place the bun dough in air-tight container, while it raise in warm surroundings for 2 hours.
  7. Weigh the bun dough in a size of 90 g, which is placed in heart sharped siliconeform.
  8. Raise the buns for another 30 minutes. I do it by place the buns inside the oven, where I place the buns over a tray filled with 1-1½ l boiling water.
  9. Heat the (conventional) oven to 210'C
  10. Glaze the buns with milk
  11. Bake at 210'C for 15-20 minutes in the upper part of the oven
  12. Cool down.
  13. Enjoy :-)

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