Swedish Cream Bun Cake
INGREDIENTS:
2 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/4 tsp salt
1 tbsp active dry yeast
1/2 cup warm milk
1/4 cup unsalted butter, melted
2 large eggs
1 egg yolk
1/4 cup whipped cream
1/4 cup confectioners’ sugar
1 tsp vanilla extract
1/2 cup raspberry jam
1/2 cup heavy cream
INSTRUCTIONS:
In a large bowl, combine flour, granulated sugar, and salt. Mix well.
In a small bowl, dissolve yeast in warm milk. Let sit for 5 minutes, until the mixture becomes foamy.
Add the melted butter, eggs, and egg yolk to the yeast mixture.Stir until everything is well mixed.
Add the wet ingredients to the dry ingredients and knead into a dough. Knead the dough on a floured work surface for 5 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a damp cloth and leave to rest in a warm place for 1 hour, until doubled in size. Preheat
oven to 170°C.Grease a 9 inch springform pan.
Roll out the dough into a large rectangle about 1/4 inch thick. Spread the raspberry jam on the dough.
In a separate bowl whip cream, candy & 039; sugar and vanilla extract. Spread the resulting mass on the raspberry jam.
Roll up the dough starting from the long side. Cut the roll into slices about 1 cm thick.
Place the slices cut-side up in a greased springform pan. Brush the top with beaten egg. Bake
for 20-25 minutes until pasta is golden brown and cooked through.
Let the cake cool for 10 minutes before removing it from the pan. Whip the heavy cream until stiff peaks form and serve it with the cake.
Enjoy your delicious Swedish Cream Bun Cake!