2 hours and 30 minutes total
2 dl milk
1 teaspoon salt
1 tsp crushed cardamom seeds (alt. bruised cardamom)
60 g 04 Maskmel Whisky
550 g wheat flour
The grains from 1 vanilla rod
4 tbsp cornstarch
5 dl milk
150 g marzipan
150g soft butter
Beaten egg for brushing
Start by melting butter in a pan and add milk. Make sure the mixture is lukewarm and dissolve yeast in here. Add the sugar, salt and beaten egg.
Now add the mask flour and cardamom to the wet mixture and mix together.
Add the wheat flour a little at a time while you knead the dough well through - preferably on a mixer. The dough should be soft, supple and uniform.
When the dough is finished, place the cover for raising for 1 hour on the kitchen table.
Split the vanilla bar and mix the grains with a little sugar.
Mix the vanilla, sugar, eggs and maizena and hold it aside in a bowl.
Heat the milk in a pan to just below boiling point.
Whisk the quick egg/cornstarch mixture back together - it's important there are no lumps in.
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.
Mash the mixture well together into a uniform mass.
Divide the dough into two and knead it well.
Roll each piece of dough to a plate of about 1/2 cm thickness.
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 in the edges and gently roll it into a bun - make sure they are closed completely together so the cream doesn't run out when baking.
Place the buns on a piece of baking paper and leave to raise 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.
If necessary, garnish them with icing and topping as you like. We made a cocoa glaze and a little chopped hazelnuts and freeze-dried raspberries.