Mazanec à la buns with šodó
¿Te sobró suero de leche de Pascua y ya nadie lo quiere? ¡Conviértelo en panecillos con crema de vainilla! Al freírlo en mantequilla y azúcar, el suero de leche adquiere un sabor increíble (el azúcar se carameliza) ¡y queda delicioso!
Ingredientes · Raciones For 4 people
- 4 pcs egg yolks
- 75 g starch
- 1 pinch salt
- 200 g caster sugar
- 250 ml whipping cream
- 325 ml milk
- 75g butter
Método · 34 min
- Split and scrape out the vanilla pod. Pour the cream and milk into a saucepan, add the vanilla bean pulp and pod and bring to just below the boiling point.
- Turn off and let stand for at least 10 minutes to allow the vanilla to develop its aroma.
- In a larger bowl, whisk together the starch, 125 g sugar and egg yolks.
- Gradually whisk the hot vanilla cream with the milk: first, while whisking constantly, pour in a trickle of hot cream, repeat, and then you can whisk in batches.
- Pour from the bowl into a saucepan, heat and stir until the mixture begins to thicken.
- Pour it through a fine sieve into a serving bowl.
- In a bowl, mix the remaining sugar and butter. Cut the bread into slices and spread the mixture on both sides of each.
- Slowly fry the slices of butternut squash in a non-stick frying pan over medium heat until golden brown. Let each one cook for 2-3 minutes before turning - the sugar needs time to caramelise.
- Place the toasted slices on a wire rack and let cool. Then cut into bite-sized pieces.
- Pour the hot cream into a bowl, add the chopped pieces of butter (dust with powdered sugar) and serve.
Do you have a piece of buttermilk left over from Easter and no one wants it anymore? Turn it into buns with vanilla cream. Thanks to frying in butter and sugar, the buttermilk acquires an incredible flavor – the sugar caramelizes on it – and it is simply delicious! An original recipe for a grateful classic that will make you want to bake buttermilk not only for Easter.