Recipe for open shrovetide buns with classic filling
Oh Shrove buns! Soft and fluffy with plenty of delicious sweet and gooey filling, is there anything better? It’s a liiiittle early in the season, Shrovetide is next month, but I think we could all use a little extra comfort and something nice and familiar in these times, right? Anyway, I could be persuaded when the kids asked if we shouldn’t make some!
The closed Shrove buns are fantastic! But also a bit trickier…. so this time I’ve made them open, with the filling on top in small indentations, so the boys could be part of the whole process. For the filling, we’ve chosen vanilla cream, marzipan remonce, chocolate, and jam… Classic, simple, and good!
The dough is super easy, delightful to work with, and tastes really great; soft, fluffy, and slightly chewy in the crumb when you take a bite, reminiscent of Danish pastry – so good… The filling is also easy and quick, so all in all, a really lovely bun that’s easy to whip up.
You can choose to use all 4 kinds of filling or just a couple of them – you just need to increase the amounts in relation to the recipe below, as the quantities here are calculated for 2 – 3 buns per type of filling.
Open Shrovetide buns with classic filling
Equipment
- Bowl
- Hand Mixer (option 1)
- Stand Mixer (option 2)
- Rolling Pin
- Brush
Ingredients
Dough
- 200 gram Water lukewarm
- 25 gram Yeast
- 12.5 gram Sugar
- 1 gram Cardamom ground
- 200 gram Butter soft
- 3 pcs. Egg
- 500 gram Wheat Flour
- 1 pcs. Egg for brushing
Fyld
Marzipan Remonce
- 30 gram Marzipan
- 30 gram Sugar
- 30 gram Butter soft
Vanilla Cream
- Milk
- Vanilla Pod
Chocolate
- 25 gram Dark chocolate chopped
Jam
- 60 gram Raspberry Jam
Decoration
- Glaze
Instructions
- Dissolve the yeast in the lukewarm water.
- Add all other ingredients to the dough and mix well with a hand mixer or stand mixer until a smooth, slightly sticky dough forms. Leave to rise for 1 hour.
- Turn the dough out onto a floured surface, sprinkle some flour on top as well, and roll it out into a rectangle, about 2 cm thick.
- Cut out circles of approximately Ø8cm (I used a glass) and use your fingers to make an indentation in each circle.
- Put the desired filling into the indentations on your buns.
- Let the buns rise again for 30 min.
- Brush the buns with a beaten egg and bake them for 15 minutes (200 degrees Celsius (392 degrees Fahrenheit), conventional oven) until they are golden and beautiful.
- Let the buns cool, decorate with icing, and serve.
Notes
