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
