We usually have the shrove buns on shrove Tuesday. But, my husband is going to be away on Tuesday and suggested we have them today. While he was at the indoor swimming pool I baked them and filled them with raspberry jam and whipped cream 😀
I have been asked for the recipe. Here it is. It’s very ordinary. I use it for all kind of buns like cinnamon buns, “butter eye” buns, shrove buns etc.
150 grams butter, 5 deciliter milk, 50 grams yeast, 1 ½ deciliter sugar, ½ teaspoon salt, about 14 deciliter all purpose flour
1 egg for egg wash, decoration pearl sugar or powdered sugar
Melt the butter in a pan. Add the milk. The butter and milk temperature should be “finger warm”= not too hot nor too cold. Poor the butter/milk mixture into a bowl. Add the yeast. Stir till the yeast melts. Add the salt and sugar. Stir till both melts. Add flour, little by little. Knead till it is soft and elastic and a still a little sticky. It must not be too sticky. Cover the dough e.g. with a clean towel. Let the dough rise to the double of volume. The recipe makes about 20 buns. Let the buns rest for about 20 minutes under a towel. Apply the egg wash and pearl sugar. Bake the buns in 250 degrees C. for 6-8 minutes. Cover the buns with a towel. If you prefer the powdered sugar you may add it now when they are not warm anymore.
Fill the buns either with raspberry or strawberry jam and whipped cream or marzipan and whipped cream.