Vastlakuklid (Estonian Lenten Buns)

Ingredients:

For the Buns:
500ml lukewarm milk
50g fresh yeast (or 1 packet active, dried, yeast)
800g plain flour, sifted
1 tsp salt
1 tsp ground green cardamom seeds
200g butter, melted and cooled
2 eggs, whisked

For the Filling:
500ml whipping cream
3 tbsp sugar
200ml lingonberry jam (or substitute any tart berry jam)

Method:

Begin with the dough. Crumble the fresh yeast into a bowl then add the milk, little by little, stirring with a wooden spoon until all the yeast has dissolved. Add about half the flour and stir in to mix with the spoon. Don't worry if the dough looks rather wet at this point.

Use your hands to knead the dough lightly then cover with a kitchen towel and set aside in a warm place to prove for about 50 minutes, or until doubled in volume. After this time knock the dough back then add the salt, cardamom, butter and eggs. Stir in most of the remaining flour and begin to knead. You will need to knead vigourously for about 10 to 15 minutes, or until the dough is shiny and elastic and no longer sticks to your hands or the end of the bowl.

Cover the bowl once more then set aside in a warm place for about 60 minutes, or until doubled in volume. After this time knock the dough back then set aside to rise once again (by this time the dough will have puffed up nicely and will seem to be quite dry in consistency).

After about 30 minutes twist off a small piece of dough (about the size of a medium egg) then place on a large pice of greaseproof paper. Cup your hand over the dough, with your fingers touching the work surface then start rolling the dough on the table moving in firm circles. After about 10 seconds you should end-up with a nice ball shape.

Transfer the finished bun to a lightly-greased baking tray then cover lightly and set aside to raise again for 30 minutes. When the buns have risen remove the covering and brush the tops with milk or beaten egg then transfer to an oven pre-heated to 200°C and bake for about 20 minutes, or until the buns are coloured a nice golden brown.

Remove from the oven, cover with a kitchen towel (this keeps the tops moist) then set aside to cool.

Now prepare the filling. Whisk together the cream and a little sugar and when the cream begins to stiffen beat in a little jam. When the buns are cool cut off a small slice from the top and fill with the ream. Replace the lid and serve.

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