Cream buns with raspberries

Warm the milk in a pot over low heat until it is lukewarm (37°C).

Pour the milk into a bowl and add yeast. Mix together until the yeast is dissolved.

Add sugar, salt, cardamom, and eggs, and mix the ingredients together.

Knead the flour into the dough little by little, preferable using a mixer.

Cut the butter into cubes, and gradually add it to the mixture while stirring. The dough should be smooth, but not sticky. Set the dough to rise with a clean tea towel on top for 1.5 hours.

Divide the dough into 10 balls of equal size and leave them for another 30 minutes covered with a tea towel.

Brush the buns with a whisked egg and bake them in the oven for 13-15 minutes. Let them rest on a griddle afterwards.

Pour cream and 3 tbsp of raspberry jam into a bowl and whisk the mixture into a soft creamy foam. Then, pour the raspberry cream into a piping bag with a star piping nozzle.

Now, the buns are to be filled. At first cut off 1/3 of the top of the buns and remove a little bit of the bread from the inside of the bottom. Then fill the hole with raspberry jam and apply the raspberry cream in the shape of a circle on top. Add five fresh raspberries, and then place the top of the bun on top.

Finally, sift a little icing sugar on top, and your homemade cream buns are ready to be served.