350 ml milk
1 tsp cardamom seeds, crushed
50 g sweet dough yeast
2 0.5 g sachets saffron
90 g Siúcra granulated sugar
1/2 tsp salt
150 g soft butter
720 g strong bread flour + a little to flour the worktop
200 g white chocolate, chopped
70 g Siúcra granulated cane sugar
1 tsp vanilla extract
200 g butter, softened
1 egg, lightly beaten
Heat the milk and the ground cardamom to 37°C. Crumble the yeast into a mixing bowl and pour in the milk.
Add the saffron, sugar, extract, salt, eggs and room−temperature butter.
Work in the flour gradually to make a smooth dough.
Leave to rise until doubled in size, about 45 minutes.
Divide the dough into two and roll each piece out into a rectangle.
Mix in all the ingredients for the filling. Spread half of the filling mixture over the rectangle and roll up along the long edge.
Cut into 3−4 cm slices and place into the prepared bun tins. Do the same with the remaining half.
Leave to rise for 20−30 minutes.
Brush with beaten egg. Bake in the centre of the oven at 200°C for 10−15 minutes.
To serve: The buns are best eaten straight from the oven, but you can also freeze them once cool. Defrost and warm them up in the oven before serving.
Here you can find both satisfying and sweet treats for a very happy Easter weekend.
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