Buns with lingonberry jam and salted caramel flavoured whipping cream

In Estonian

Dough
700 g of flour
50 g of sugar
1 tsp salt
230 ml milk
100 ml vegetable oil
50 g fresh yeast
1 egg

Filling
1 dl lingonberry jam
200 ml whipping cream
30 g sugar
2 tsp of salted caramel (self-made, recipe below)

1. Mix yeast with sugar.
2. Mix all the ingredients (except flour).
3. Flour add in parts. Adjust the amount of flour according to the strength of the dough.
4. Put the dough warm place to rise for 60 minutes.
5. Remove the air from the dough by pressing it down and allow it to rise for another 60 minutes.
6. Make the balls from the dough and place them on the baking pan. Let them rise for about 30 minutes.Grease with egg.
7. Bake in the oven at 210 C for about 15 minutes.
8. Let the buns cool down.
9. For the filling , whip the cream with sugar and add salted caramel. Whip more. Put the filling to a cake derorating bag.
10. Cut off the upper part of bun and scrape out a little content to make a place for jam and whipped cream. Add 1 teaspoon to the lingonberry jam to the bottom of bun and fill with whipped cream. Place the cutted part to the filling and decorate bun with powdered sugar.

Making of salted caramel

150 g sugar
100 g whipping cream
100 g butter
1-2 tsp of salt (according to taste)

1. Melt sugar in pot.
2. Heat the cream in another pot.
3. When sugar has melted completely add hot cream and cook for a few minutes.
4. Add the butter (cuted into cubes) and salt. Let the butter completely melt.
5. Put salted caramel to the jar and let it cool in fridge. Mixture thickens in time of cooling.