Easter Buns

What tastes better after a frosty day out than a cup of cocoa and a bun?p>To make the lasagne bun

2dl whipping cream 1 tsp caster sugar raspberry jam

Make the milk in a saucepan and boil. Whisk the sugar, salt, cardamom and egg into the milk.

Stir the dry yeast into the flour and sift into the milk mixture.

Add the flour to the dough and when it starts to be elastic, drizzle with melted butter. Knead the dough until it becomes elastic and easy to bake. Don’t add too much flour, because then the buns will be hard and heavy.

Soak the dough under a cloth until double in size.

When the dough has risen, roll out the dough to a 2-3 cm thick pötköc.

Cut the dough into pieces about 4cm wide, roll into balls and lift out onto the baking tray to rise. Brush with egg and sprinkle with caster sugar until the buns have risen, about 15 minutes.

Bake the glazed buns in a 225C oven on the middle shelf until nicely browned, about 15 minutes to a quarter to a quarter. Whip the whipped cream in the meantime. When the lasagna buns come out of the oven, cool slightly, cut in half and top with whipped cream and raspberry jam.

Serve the buns immediately, so that the whipped cream does not melt.

Berry bun Scandinavia