Buns with Vanilla Cream and Rhubarb

Buns with vanilla cream and rhubarb are an irresistible combination of soft, airy bun dough, velvety vanilla cream, and the tart sweetness of rhubarb. This is a perfect recipe when you want something that is both traditional and a bit out of the ordinary. The buns are made with a classic yeast dough that gets extra flavor from cardamom, while the vanilla cream is prepared with real egg yolks and cornstarch for a smooth and rich texture. The rhubarb adds a fresh tartness that is balanced by the sugar syrup, making the buns an exciting flavor experience. What sets this recipe apart is the little extra: the sugar syrup from the rhubarb is used to brush the buns right after baking, giving them a glossy surface and a subtle caramelized sweetness. A sprinkle of sugar and cardamom on top provides an aromatic finish.

• 470 g all-purpose flour
• 50 g sugar
• 1 tsp cardamom
• 1 tsp salt
• 1 packet dry yeast
• 1 egg
• 3 dl milk
• 50 g butter

Vanilla Cream

• 2 dl milk, preferably whole milk
• 2 tsp vanilla sugar
• 2 egg yolks
• 50 g sugar
• 15 g cornstarch
  
  Rhubarb in Sugar Syrup
• Bring 1 dl water and 100 g sugar to a boil to make a sugar syrup.
• Cut the rhubarb into small pieces. Place them in the sugar syrup and let them steep for about 10 minutes. Strain and reserve the sugar syrup. (Used to brush the buns right after they come out of the oven)

1. Place all the dry ingredients in a stand mixer. Add lukewarm milk and egg. Knead for 10 minutes.
2. Add room temperature butter and knead for another 5 minutes.
3. Cover and let the dough rise for one hour.
4. Transfer the dough to a floured countertop and divide it into 9 equal pieces. Shape into balls and place them on a baking sheet lined with parchment paper. Flatten them slightly.
5. Cover and let them proof for 30 minutes.
6. Make a small indentation and fill them with vanilla cream.
7. Bake in the middle of the oven at 200℃ for about 17 minutes. Brush with sugar syrup while the buns are warm and sprinkle with a mixture of sugar and cardamom.
   
   Vanilla Cream
   Combine all ingredients in a saucepan. Bring to a boil while stirring constantly over slightly above medium heat. Stir well at the bottom to prevent burning. When the cream comes to a boil, let it cook for 30-40 seconds, still stirring constantly. Pour it into a bowl and cover with plastic wrap directly on the surface of the vanilla cream and set it to cool in the refrigerator.

These buns turn out soft, airy, and full of flavor. The sweet vanilla cream combined with the fresh rhubarb creates a perfect balance between sweet and tart. When the buns are brushed with sugar syrup while still warm and receive a sprinkle of sugar and cardamom, they achieve an extra juicy and aromatic finish. Serve them slightly warm, perfect with a cup of coffee or as a sweet break during the day.