@kookmutsjes: CREAM-FILLED SWEET BUNS #food #recipe #bread #cream #sweet DOUGH 150 ml lukewarm milk 75 ml lukewarm water 25 g granulated sugar 16 g vanilla sugar (2 packets) 10 g instant yeast 1 egg (medium) 500 g all-purpose flour 35 g unsalted butter 4 g salt (⅔ tsp) CREAM 250 g mascarpone 50 g powdered sugar 16 g whip cream stabilizer (2 tbsp, klopfix) 8 g vanilla sugar (1 tbsp) 500 ml heavy cream FILLING hazelnut spread strawberries mini chocolate chip cookies EXTRA sunflower oil, for frying Mix the lukewarm milk, lukewarm water, granulated sugar, vanilla sugar, and yeast in a deep bowl. Stir well and let sit for 5 minutes. Add the beaten egg and mix well. Add the flour, soft butter, and salt. Knead for 10–12 minutes until smooth. Cover the dough and let it rise for 1 hour, or until it has doubled in size. Meanwhile, make the cream. In a bowl, combine the mascarpone with klopfix, powdered sugar, and vanilla sugar, and mix for 30 seconds. Gradually add the heavy cream and mix until firm. Transfer to a piping bag with a nozzle and set aside. Deflate the dough and divide it into 13 pieces of about 60 grams each. Shape into balls. Roll each ball into a circle and cut it in half using a pizza cutter. Place the dough pieces on a baking sheet lined with parchment paper and let them rise for another 30 minutes, or until doubled in size. Heat a layer of sunflower oil about 2 cm deep in a frying pan to 175°C. Fry the buns on both sides until golden brown. Drain on paper towels and let cool completely. Slice the buns open. Pipe a layer of hazelnut spread and cream onto the bottom halves. Top with mini chocolate chip cookies, another dollop of cream, and strawberry pieces. Finish with a little more hazelnut spread and place the tops on.

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Saturday 04 April 2026 12:58:14 GMT