Easter buns
Instructions
Dough
Filling
Icing
Tips
Grating marzipan is not always easy, but chilling the marzipan beforehand does the trick. Place it in the fridge for a few hours before using it or in the freezer for a short while. Use a coarse grater, and make sure to clean out grated marzipan regularly while grating so it does not build up and squeeze into one block again.
Tips
To achieve perfect whipped cream to pipe onto your cream buns in perfect flourishes, chill your mixing bowl and whisk. This helps it cream up faster and makes it fluffier. The double cream itself should be cold but not too cold. When whipping, aim for stiff peaks, but be cautious not to overbeat, as it can turn grainy. Start on low speed and gradually increase to medium-high, watching it closely as it thickens.
Ingredients
Dough
|
Arla Cravendale Semi-skimmed milk
|
200 ml |
|---|---|
|
Yeast
|
25 g |
|
Wheat flour
|
425 g |
|
Egg
|
1 |
|
Coarse salt
|
½ tsp |
|
Ground cardamom
|
1 tsp |
|
Sugar
|
100 ml |
|
Softened butter
|
100 g |
|
Beaten egg for brushing
|
1 |
Filling
|
Marzipan, grated
|
150 g |
|---|---|
|
Double cream
|
100 ml |
|
Lemon zest (unsprayed), finely grated
|
1 tbsp |
|
Vanilla sugar
|
2 tsp |
|
Lemon curd
|
200 g |
|---|---|
|
Double cream
|
400 ml |
Icing
|
Icing sugar
|
100 g |
|---|---|
|
Lemon juice, freshly squeezed
|
1½ tbsp |
Decoration
|
Unsalted pistachios nuts, finely chopped
|
|
|---|---|
|
Dragée Easter eggs or other Easter eggs
|
|
|
Edible flowers, e.g. yellow pansies and/or thyme sprigs
|
Make these cream buns part of your Easter table
Easter, a time of renewal and celebration, calls for something special on the dining table. And what better way to end a meal or welcome guests than with these sweet cream buns? They are decorated right on theme with colourful Easter eggs and boast a freshness and vibrancy that perfectly encapsulates the essence of spring.
A lemony marzipan filling with double cream
Looks are not everything, and these cream buns hit the mark with their filling, too. Imagine biting into a soft, sweet bun and discovering a heart of cream and marzipan filling with fresh notes of lemon zest. The nutty sweetness of marzipan paired with the tang of lemon and the subtle aroma of vanilla creates a luxurious and refreshing filling.
Fluffy whipped cream and fresh lemon curd
The fluffy whipped cream topping and a dollop of rich, tangy lemon curd elevate these buns to a level of sheer delight. Hiding just below the bun top and decorations, the whipped cream, light yet indulgent, complements the dense marzipan filling. And for the finishing touch, the lemon curd adds a bright, citrusy contrast that cuts through the sweetness.
Spread joy with colourful decoration
With holidays and celebrations come fun and decorations. Once filled and topped with whipped cream and lemon curd, the delicious cream buns are crowned with little hats: the tops of the buns glazed with a simple lemon icing. To finish, a sprinkle of finely chopped pistachio nuts, dragée Easter eggs, and edible flowers add a playful and festive touch. Crowned with these colourful decorations, it is nearly impossible not to dig into these sweet treats right away. For other sweet treats with beautiful decorations, try our Easter egg cupcakes with colourful buttercream frosting, or our no-bake Easter cheesecake with dragée eggs.
Make it your own
These cream buns are perfect for you to get your creativity out. You can change both the flavour and the decorations for some fun twists that will shake things up. You can change all of them or make different ones for your family and guests to try out different versions. For example, try a raspberry version by replacing lemon curd with a tangy raspberry jam. Finish with fresh raspberries and your favourite sweets, sticking with the dragée Easter eggs or trying something else with the same chocolate goodness. For a more chocolaty treat, dip the bottom of each bun as well as the 'hats' in melted dark chocolate. Before it hardens, carefully roll it in or sprinkle the chocolate-covered parts with, for example, almond slivers, chopped pistachios, or freeze-dried raspberries.
