Recipe for delicious shrovetide buns made from danish pastry
We provide you with a guide to making a delicious puff pastry for your Shrovetide buns.
Puff pastry is only a bit difficult – and only the first few times 🙂
This recipe has been thoroughly tested in the home economics classroom with 5th-grade students, and it works!
There is an ongoing butter/margarine debate, and many believe that butter is the only way to go. I have tested both and my conclusion:
Margarine is clearly the easiest to work with, and if you are in a hurry, it can save a lot of preparation and waiting time. It doesn’t taste as good, but still delicious. The first time you try making puff pastry, it might be a good idea to use margarine.
Butter gives a rich, creamy, and full flavor. It takes more time, but if you have it, it’s worth every minute!
Ingredients
- 200 gram Milk
- 25 gram Yeast
- 40 gram Sugar
- 1 Egg
- 250 gram Wheat Flour
- 50 gram Butter
- 125 gram Wheat Flour
- 375 gram Margarine
Instructions
Basic Dough
1. Thoroughly mix milk, yeast, sugar, and eggs together. 2. Add the flour and knead. Use an electric mixer with dough hooks. 3. Add butter - it should be soft, so give it 10-20 seconds in the microwave. 4. Knead for 2-3 minutes until it comes together well. 5. Add the rest of the flour and knead for 2-3 minutes. 6. Sprinkle plenty of flour on the table. 7. Pour the dough onto the table and shape it into a ball (tighten it). 8. Let the dough rest for 30 minutes.
Folding Danish Pastry
1. Pound the margarine into a square about 1.5-2 cm thick. 2. Roll out the dough into a 30x30 square. 3. Place the margarine in the middle of the dough. 4. Pound a border about 2 cm into the margarine at both ends of the dough. 5. Fold the corners of the dough into the margarine as if wrapping a gift, then fold the entire side into the center. 6. Repeat steps 4 and 5 for the remaining sides. 7. Roll it to a 2 cm thick and 1:3 rectangle - sprinkle flour so the dough doesn’t stick. 8. Fold the dough 3x3 and turn it 90 degrees Celsius (194 degrees Fahrenheit). 9. Repeat step 7, fold the dough 3x3, and turn it 90 degrees Celsius (194 degrees Fahrenheit). 10. Repeat step 7 and fold the dough 3x3. 11. Roll out the dough to about 40x40 cm. 12. Cut the dough into 16 pieces (10x10). 13. Fold the corners into the center and turn it over. 14. Let the buns rise for 30 minutes.
15. Bake them at 180 degrees Celsius (356 degrees Fahrenheit) C convection for about 20 minutes.
16. Let them cool and fill them with cream and jam.
15. Bake them at 180 degrees Celsius (356 degrees Fahrenheit) C convection for about 20 minutes.
16. Let them cool and fill them with cream and jam.
