Danish carnival buns with 01 Pilsner Spent Grain Flour

Dough:

1. Start by melting butter in a saucepan and add milk. Make sure the mixture is lukewarm and dissolve the yeast in it. Add sugar, salt and the beaten egg.
2. Now add the spent grain flour and cardamom to the wet mixture and mix together.
3. Add the wheat flour a little at a time while kneading the dough thoroughly - preferably with a stand mixer. The dough should be soft, pliable and uniform.
4. After kneading the dough, cover it and let it rise for 1 hour on the kitchen table.

Filling:

1. Split the vanilla pod and mix the seeds with a little sugar.
2. Mix the vanilla, sugar, eggs and cornstarch and set aside in a bowl.
3. Heat the milk in a saucepan to just below boiling point.
4. Quickly whisk the egg/cornstarch mixture together again – it is important that there are no lumps.
5. Slowly pour the milk into the mixture, then pour the cream back into the pan and heat until it thickens. Set the cream aside and leave to cool.

Butter-sugar paste:

1. Mix the ingredients well until the paste gets a smooth consistency.

Assembly & baking:

1. Divide the dough in half and knead well. Roll each piece of dough into a disc about 1/2 cm thick.
2. Divide the dough into 9 equal pieces.
3. Place about 1 teaspoon of vanilla cream and Butter-sugar paste on each piece
4. Close the buns by gathering each of the corners and pressing the sides together firmly.
5. Fold in the edges and gently roll into a ball - make sure they are completely sealed to prevent the cream from leaking out during baking.
6. Place the buns on a piece of baking paper and let them rise for 45 minutes until they have doubled in size. Brush them with egg.
7. Bake the buns in a preheated oven at 200 °C for about 15 minutes until they turn golden brown.‍
8. When the buns have cooled, decorate them with icing and your preferred toppings. We have made a cocoa glaze and some chopped hazelnuts and freeze-dried raspberries.