"MID-SUMMER SUN, MID-SUMMER-BUN"

This is the brightest time of the year.  White nights call for white bun, naturally.
In winter time pulla, the bun, is filled with cinnamon butter... But right now the heart of the bun is made out of vanilla and milk.

Also almonds and fresh strawberries are a must in "kesäpulla", summer bun.

MID-SUMMER BUN

dough:
500 ml milk
1 organic egg
2 dl caster sugar
1/2-1 teaspoon sea salt
1 teaspoon ground cardamon
200 g softened butter
22 g dry yeast
1 kg+ (about 15 dl) organic wheat all purpose flour (cake flour)

filling:
500 ml whole milk
1 vanilla pod
6 organic egg yolks
125 g caster sugar
40 g corn starch
25 g softened butter

plus one lightly beaten egg to glaze,
 and almond flakes (+ fresh strawberries) to decorate

Mix +42℃ milk with the egg, sugar, cardamon, salt and dry yeast,  (blended with a little amount of flour). Leave the mixture in a warm place for a half an hour. Then add the rest of the flour, little by little, mixing it first with a wooden spoon... Until you need to use your hands... And finally knead the dough on a working surface until it becomes elastic and smooth. Place the dough in a bowl, cover with a kitchen towel and leave in a warm place for one hour, (or until it has doubled in size).

Whisk the egg yolks with the sugar, until light and fluffy, then add the corn starch. Split the vanilla pod, and dip into the milk, bring to boil, but after the first bubble, turn off the heat. Remove the vanilla, and pour the warm milk slowly on to the egg mixture, whisking constantly.

Pour the mixture into a pot and keep whisking over a moderate heat, until it thickens. (Whisk constantly and be careful with the heat... You do not want to burn it, or turn the yolks into scramble).
Let cool and refrigerate for an hour before using.

Put the dough on a floured work surface and divide into two portions. Use rolling pin and roll out a rectangle, spread half of the filling over the dough with a palette knife. Roll up to make a long dough stick, pinch the edges together. Do the same with the rest of the dough and filling.

Line a baking tray with baking paper. Pinch the ends of two dough strips together, then braid them (lifting one after another on top), to a wreath. Pinch the ends to seal. Let rise on a baking tray for half an hour. Brush the wreath with beaten egg to glaze, and sprinkle with sugar and almonds.

Bake in 200℃ oven for 20-50 minutes, until golden brown. (Check also the bottom). Cut into slices, decorate with fresh strawberries just before serving... And enjoy the taste of the summer!

BAKING THE SUMMER BUN IN A CAKE TIN TURNS IT INTO A BUN CAKE.