Mom’s fake wiener
3 dl milk
50 g of yeast
½ cup granulated sugar
1 egg
approx. 540 g (9 dl) special wheat flour
150 g soft butter at room temperature
½ tsp salt
Marsan cream filling:
4 dl milk
10 tbsp quick marsan powder
Filling Vanilla butter:
150 g soft butter at room temperature
1 dl icing sugar
2 tbsp vanilla sugar
Glaze:
2 dl icing sugar
1 ½ tbsp water
Heat the milk to a lukewarm 30 degrees
Crumble the yeast into the assistant’s bowl, pour in the milk and whisk until the yeast is dissolved.
Add half the flour, butter cut into pieces, caster sugar and the egg.
Work the dough on medium speed for 10 minutes, adding the rest of the flour a little at a time to a smooth dough.
Add the salt and work the dough for another 5 minutes.
Cover the bowl and let the dough rest for 20 minutes.
Make the fillings in the meantime.
Marsan cream:
pour 4 dl of milk into a bowl and whisk in 10 tablespoons of instant marsan powder to a smooth cream.
Place in the fridge to let it swell.
Vanilla Butter:
Beat with an electric whisk 150 g soft butter, 1 dl icing sugar and 2 tbsp vanilla sugar to a fluffy cream.
Line a long pan with baking paper, preferably with the long sides up as well so it will be easier to lift out of the bread afterwards.
Heat the oven to 200 degrees above and below.
Pour the dough onto a lightly floured counter.
Divide the dough into two equal parts.
Roll out one dough so it fits in the pan (approx. 38 cm x 30 cm) and then put it in there.
Spread the marsan cream evenly over the rolled dough.
Roll out the other dough in the same way and spread on the vanilla butter and roll up from the long side into a smooth and tight roll.
Cut 1 cm even-sized pieces of the roll (at least 20 pieces) and distribute evenly over the marsan cream with the cut surface facing up.
Place a baking sheet over it and let the bread rise for about 40-50 minutes.
Beat the egg with a few grains of salt and a few drops of water.
Brush the buns with the egg.
Put the bread in the middle of the oven and bake for about 25 minutes until the buns look clear.
Lift out the bread and leave to cool on a wire rack.
Whisk together 2 dl icing sugar with 1 ½ tbsp water to a smooth glaze.
Drizzle or sprinkle the glaze evenly over the bread.
Sieve a thin layer of icing sugar over the entire bread.
Cut into even-sized pieces and serve.
Can be frozen perfectly if there is any left over.
