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.
First time I ever tasted it. And loved it. Recipe would be lovely!
Hi Luciana Mariano. Thank you for your nice comment. I am sorry that I have not added the recipe until now. I added it here to my original Shrove Buns blog post. I have translated it from the recipe I use, which is in Swedish. I hope I have been able to get it right 🙂
Looks delicious and eventually I will have to try to make it. I am a terrible baker 😅 but I love the smell (and taste) of fresh baked pastry in the house! 😘
Ole hyvä/var så god god. Yes, try to make them 🙂
I remember how my grandmother made these! Do you have recipe!?
Hi Ilze, I am sorry that I have not added the recipe until now. I added it here to my original Shrove Buns blog post. I have translated it from the recipe I use, which is in Swedish. I hope I have been able to get it right 🙂
Thank you so much!!!!! I hope to try it soon! I’m so excited!