Warm milk and butter in a saucepan.

Crumble the yeast in a bowl and dissolve the yeast in the warm milk and butter.

Lightly whisk the eggs before adding them to the yeast, salt, and sugar.

Knead the flour into the dough a little at a time until you have a smooth, light dough.

Let the dough rise for 30 minutes under a shower cap (or tea towel).

While the dough is rising, make a cake custard. Here, we have chosen to use a ready-made cake custard.

Divide the dough into 2, and roll it into balls.

Roll out the dough and cut 9 squares measuring 10*10 cm.

Put a tablespoon of cake custard in the middle of each square. It can also be combined with a piece of chocolate or jam.

Close each square and pinch the edges together well before placing them on a baking sheet with parchment paper, seam side down.

Bake the Shrovetide buns for 7-10 minutes at 220 degrees Celsius (428 degrees Fahrenheit) with fan.

Let the Shrovetide buns cool before decorating and serving.