What is better than some retro baking? This is a bun from our childhood, hastbulle (hastebun) but with a little twist – vanilla custard topping. Super quick and easy to bake and oh so yummy. The texture is some were in between a muffin and a scone, kind of hard to explain, you have to try for yourself!
Hastebuns – Swedish Hastbullar
The recipe makes 12 buns. Preheat the oven to about 225°C, or about 380°F.
- 1.2 dl (0.5 cup) ready made vanilla custard, the thick version (marsankräm in Swedish)
- 5 dl (2 cup) all-purpose flour
- 2.5 tsp baking powder
- 1.5 dl (0.5 cup) caster sugar
- 1 tsp freshly gound cardamom
- 100 g butter
- 1 egg
- 2 dl (0.8 cup) milk
- Granulated sugar for decoration
- 12 cupcake liners
Mix the dry ingredients well in a bowl, add the butter in slices to the dry mix. Work together to a crumbly dough (more or less like a crumble pie). Add the egg and milk and quickly mix together.
Line a cupcake pan with liners. Divide the dough between the liners, fill up to about 2/3. Make a small dent in the middle and add the custard. Sprinkle with granulated sugar. Bake in the middle of the oven for approximately 15 minutes, until golden. Let cool a bit. Enjoy with a freshly brewed cup of coffee or a cold glass of milk!
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