Rimbobullar (Swedish buns filled with vanilla)

Directions

1. Sprinkle the yeast into a bowl. ≈ 3 min
2. Mix it with cold milk. ≈ 4 min
3. Whip the butter and sugar together until light and fluffy. ≈ 4 min
4. Add the yeast mixture and the flour. ≈ 3 min
5. Knead until a dough forms, but not too stiff. ≈ 10 min
6. Roll out the dough on a lightly floured work surface, in a rectangular shape measuring 28 x 42 cm. ≈ 4 min
7. Next, cut out squares that are 7 cm x 7 cm. ≈ 8 min
8. Combine the butter for the filling with sugar and vanilla sugar until you achieve a smooth consistency. ≈ 4 min
9. Place a spoonful of filling on each square, fold the corners towards the center, and press gently. ≈ 3 min
10. Place the muffins in paper muffin cups on a baking sheet. ≈ 3 min
11. Let it rise for about 2 hours, covered. ⏱ 2 hr
12. Preheat the oven to 250 °C. ⏱ ≈ 10 min
13. Brush the muffins with beaten egg and then pour the icing over them. ≈ 4 min
14. Bake in the center of the oven for 8 to 10 minutes. ⏱ 10 min
15. Let them cool on a wire rack, always covered. ⏱ ≈ 20 min