Old-fashioned Shrovetide buns with filling inside and glaze on top. The possibilities for fillings in such buns are almost endless, and in these, I have made a combination of apple compote, cinnamon filling, and chocolate.
Recipe for old-fashioned shrovetide buns with apple compote, cinnamon filling, and chocolate
Old-fashioned Shrovetide buns with filling inside and icing on top. The possibilities for filling in such buns are almost endless, and in these, I have made a combination of apple compote, cinnamon butter, and chocolate.
This filling provides a perfect mix of tart with lots of sweet and gooey, and when it is tucked into a soft, delicious bun with a hint of cardamom in the dough, it is simply delightful!
Both the cinnamon butter and apple compote are easy to make and can be prepared while the dough rises.
Then it’s just a matter of rolling out the dough, filling it with goodies, folding it together, and baking.
Servings: pcs.
Old-fashioned Shrovetide buns with apple compote, cinnamon filling, and chocolate
Old-fashioned Shrovetide buns with filling inside and glaze on top. The possibilities for fillings in such buns are almost endless, and in these, I have made a combination of apple compote, cinnamon filling, and chocolate.
Equipment
- Pot
- Bowl
- Cutting Board
- Knife
- Immersion Hand Blender
- Hand Mixer
- Oven
- Rolling Pin
- Baking Tray
- Baking Paper
- Brush
Ingredients
Dough
- 150 gram Milk
- 100 gram Butter
- 25 gram Yeast
- 1 pcs. Egg
- 300 gram Wheat Flour
- 75 gram Rye Flour
- 4 gram Vanilla Sugar
- 2 gram Cardamom ground
- 25 gram Sugar
- 3 gram Salt
Apple Compote
- 2 pcs. Apples
- 25 gram Sugar
- 50 gram Water
- 4 gram Vanilla Sugar
Cinnamon Remonce
- 75 gram Sugar
- 75 gram Marzipan
- 75 gram Butter soft, room temperature
- 2 gram Cinnamon
In addition
- 25 gram Dark chocolate chopped
Instructions
Dough
- Melt the butter and remove from heat.
- Dissolve the yeast in the milk.
- Stir the egg and melted butter into the yeast mixture.
- In another bowl, mix flour, rye flour, vanilla sugar, cardamom, sugar, and salt – add to the wet mixture a little at a time.
- Mix everything well and knead the dough on a floured surface until smooth and slightly sticky. Let the dough rise for 1 hour at room temperature.
Apple compote
- Cut the apples into cubes and put them in a pot with sugar, water, and vanilla sugar. Bring to a boil and let simmer until the apples are as soft as you like. Mash or blend to the desired consistency.
Cinnamon filling
- Put all ingredients in a bowl and mix well – I find it easiest with a hand mixer.
Assembling the buns
- Preheat the oven to 175 degrees Celsius (347 degrees Fahrenheit), conventional oven.
- After rising, roll out the dough into a square, 3-4 mm thick. Cut the dough into squares of about 10×10 cm.
- Put a little apple compote, marzipan filling, and chopped chocolate in the center of each square.
- Fold the corners of the dough over the filling and pinch tightly at the seams.
- Place the Shrovetide buns on a baking sheet with parchment paper, seam side down.
- Let rise for another 30 minutes.
- Brush and bake for about 18 minutes until nicely golden.
- Let the buns cool and decorate with glaze before serving.
Notes
