Carnival buns with foam

  • 10 pcs.
Rated 4 out of 5


  • 15 g yeast
  • 1,5 dl whole milk
  • 2 eggs
  • 0,5 tsp. salt
  • 0.5 tsp. cardamom
  • 1 tbsp. sugar
  • 250 g flour
  • 100 g soft butter
  • Garnish:
  • 250 g Svansø Confectioner's Whip Natural
  • Approx. 200 g Svansø Bagefast Fruit filling rhubarb
  • Powdered sugar for icing
  • Possibly. Svansø Freeze-dried Raspberries


1. Stir the yeast into the lukewarm milk.

2. Add the eggs, cardamom, sugar and salt.

3. Add the flour a few at a time and knead it well into the dough. The dough should be uniform and firm.

4. Add the diced butter and knead until the dough is smooth and the butter
worked into the dough.

5. Cover the dough with film and let it rise to double its size at room temperature.

6. Turn it down and put it in the fridge for at least 2 hours. Preferably

7. Divide the dough into 10 equal balls. Roll them and place on a baking tray.

8. Let the buns rise for an hour on the table. Brush with
beaten egg.

9. Bake the buns for 12-14 minutes. in a preheated oven at 180 degrees.

10. Let them cool.

11. Cut off the top of the cooled buns and take out some of the bun,
to make room for the filling.

12. Whip the confectioner's whip, to a stiff foam and season with
vanilla sugar.

13. Place a spoonful of rhubarb fruit filling inside the bun and top with a nice rosette of the frothed Pastry Whip flavoured with vanilla.

14. Decorate the cakes with a dusting of icing sugar or icing and sprinkle with freeze-dried berries.


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