Servings: buns
Open Shrovetide buns with classic filling
The dough is super easy, delightful to work with, and tastes absolutely wonderful; soft, airy, and at the same time a bit chewy in the crumb when you take a bite, somewhat resembling a Danish pastry – sooo good.. The filling is also easy and quick, making for a truly delightful bun that’s easy to whip up.
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
