Per usual routine, I seem to make a “Cinnamon Roll” type of things for around Christmas. This year, it is a raspberry roll (very little cinnamon involved), in this Bringebærsnurrer med vaniljekrem (Norwegian-style Raspberry Swirls with Vanilla Custard). While my version is sourdough, you could also make this with yeast (2 1/4 teaspoon yeast, up the milk to 1 1/2 cups, rest of the recipe is the same). I did an overnight cool rise and then finished them in the morning in time, in time for a late breakfast.
Ingredients
For the buns:
2 1/2 cups all-purpose flour
3/4 cup whole wheat
1/4 cup dark brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teapoon ground cardamom
1/2 cup (113 grams) ripe sourdough starter
1 cup milk, warmed to between 100-110F
1/4 cup unsalted butter, melted
1/4 cup dark honey
1 egg, lightly beaten
powdered sugar, for dusting
For the filling:
4 tablespoons butter, at room temperature
4 tablespoons brown sugar
1 1/2 cups seedless raspberries jam
For the custard:
1 large egg yolk, at room temperature
1/3 cup granulated sugar
1 tablespoon cornstarch
1 cups whole milk
1 teaspoon vanilla extract
Directions
Combine flour, salt, cinnamon and brown sugar in a mixing bowl. Make a well in the middle. Heat milk and butter, combine with your sourdough starter, and pour into the well. Add egg and honey and mix until fully combined. Turn out onto a well-floured counter and knead until you have cohesive dough. It should be a fairly soft and supple dough. Set aside in a warm, draft free place for a couple of hours in a greased bowl until it has doubled in size.
For the filling, in a small bowl, combine the butter, brown sugar and raspberry jam.
Once the dough has doubled in size, line a baking sheet with parchment paper or silpat.
On a lightly floured surface, using a rolling pin and more flour as needed to prevent sticking, roll out the dough into a large rectangle that measures roughly 20 x 15 inches. Spread the filling evenly across the dough all the way to the edge. Starting on one of the long sides, roll the dough around the filling to form a long, roughly 20 inch, log. Using a sharp knife, cut the log crosswise into 12 equal size buns. Divide the buns between the prepared baking sheets, cover with a tea towel, and let rise in a warm spot for 40 minutes.
For the custard, in a large bowl, whisk together the egg yolks and sugar then whisk in the cornstarch. Put the milk in a small saucepan and add the vanilla extract. Place over low heat and warm until just about to simmer. Gradually pour the warm milk in a slow, steady stream into the egg yolk and sugar mixture, whisking constantly to avoid curdling the eggs. Pour the mixture back into the saucepan and cook over medium heat for 5 to 8 minutes, or until the custard has thickened considerably. Remove from the heat and let cool slightly.
Preheat the oven to 400F.
Using a small spoon, push apart the center layer of each bun to make a hole, then fill with 1 to 2 tablespoons of the prepared custard.
In a small bowl, whisk the remaining egg and lightly brush it on top of the dough. Bake for about 15 minutes, or until nicely browned. Transfer to a wire rack to cool slightly, then top each with a dusting of confectioners’ sugar. Store at room temperature in an airtight container for up to 2 days.
