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 :-)