"Fastelavnsboller" with Agrain® 04 Whisky Super Grain Flour

Dough:

Start by melting butter in a pan and add milk. Make sure the mixture is lukewarm, then add the yeast and let it dissolve. Add the sugar, salt and beaten egg.

Now add the Super Grain Flour and cardamom to the wet mixture and mix together.

Add the wheat flour little by little while you knead the dough well  - preferably on a mixer. The dough should be soft and flexible.  

When the dough is finished, cover it with a tea towerl and let is rise for 1 hour on the kitchen table.

Vanilla cream:

Split the vanilla bar and mix the grains with a little sugar.

Mix the vanilla, sugar, eggs and maizena and put it aside in a bowl.

Heat the milk in a pan to just below boiling point.

Whisk the egg/cornstarch mixture - it's important there are no lumps in it. 

Now pour the milk slowly into the mixture, then pour it back into the pan and warm it up until it thickens.

Set the cream aside and leave to cool.

Remonce:

Mix the mixture well together. 

Collection:

Divide the dough into two and knead it well.

Roll each piece of dough onto a plate. They should be about 1/2 cm thick. 

Divide the dough into 9 equal pieces.

Place about 1 teaspoon of vanilla cream and remonce on each piece.

Close the buns by assembling each of the corners and pressing the sides well together.

Fold the edges and gently roll it into a bun - make sure that there aren't any cracks so the cream doesn't run out when baking.

Place the buns on a piece of baking sheet and leave to rise for 45 minutes until the buns are double in size. Brush them with eggs.

Bake the buns in a preheated oven at 200 degrees for about 15 minutes until golden.

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If necessary, garnish them with icing and topping as you like. We made a cocoa glaze and topped it off with a little chopped hazelnuts and freeze-dried raspberries.