These vanilla cupcakes are eaten with the wonderful cream topping before they cool, the melting filling and creamy glaze are an incredible pleasure
Ingredients :
Dough :
520-550 gr – flour
240 ml – milk
Seven grams of dry yeast
2 – large eggs
80 gr – sugar
80 gr – butter
1/2 – teaspoon salt
2 gr – vanillin or vanilla extract (1 tsp)
Filling :
100 gr – soft butter
100-120 gr – sugar
Vanillin to taste
Glaze :
120 ml – heavy cream (33% or more)
80 gr – powdered sugar
Method :
Pour 1 teaspoon of sugar from the total amount and yeast into warm milk. Stir thoroughly and leave for ten to fifteen minutes.
In the bowl, we will knead the dough, break the eggs, and add sugar, salt, and vanillin or vanilla extract. Stir and pour in the appropriate yeast. Mix again and add half the sifted flour. Mix the dough. Now add warm melted butter and mix it into the dough. Add the remaining flour. If the dough turns out very sticky, add a little more flour
Try not to overfill the dough with flour. The dough for these buns should be soft and tender. When thoroughly kneaded on the table, the dough ceases to be sticky, does not stick to the table or hands, and becomes smooth and elastic. This will take approximately 5-7 minutes
Put the dough in a basin that has been lightly oiled and roll it into a ball Cover the bowl with cling film or a towel and leave in a warm place for one hour
Prepare the filling: mix sugar with vanilla. Take the butter out of the refrigerator. We want the butter to be very soft so that it spreads easily over the dough
Divide the rising dough in half by punching it down. Roll each part into a rectangular layer. We do this as subtly as possible. If necessary, lightly dust the table and dough with flour. Grease the layer with soft butter on top (I do this with a teaspoon), not reaching the top edge
Sprinkle half of the prepared sugar and vanilla on top of the butter in an even layer. Carefully roll the dough into a roll, but not very tightly so that the dough has room to fit. Otherwise, when baking, the buns will rise in mounds. Pinch the edge of the dough and turn the rollover, seam side down. We make notes on the roll indicating how many parts we will divide it into, and using regular thread we cut it into buns
Immediately place the buns on a baking sheet lined with parchment. We lay them close to each other, but freely. I made 20 buns in total. I baked them on two baking sheets. Cover the baking sheet with the buns with film and leave to proof for 30-40 minutes
Bake the buns in the oven preheated to 180 degrees for 20-25 minutes
Grease freshly cooked, still hot buns directly on a baking sheet with creamy icing. To prepare it, pour the cream into the powdered sugar and mix well with a whisk
Cool the buns in the pan in which they were baked
The soft, flaky dough, creamy vanilla taste, and aroma of these buns will not leave anyone indifferent
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