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–+ servings
Servings: 14 pcs.

Shrovetide buns with Nutella

We love Shrovetide buns in our home. Here I have a sinful version with whipped cream and Nutella.
Author: Anne Mette Autzen
Course: Sweet
Cuisine: Danish
Keyword: Bake, Buns, danish fastelavns buns, Halloween
Prep Time: 2 hours 20 minutes
Cook Time: 10 minutes
Metric - US Customary

Equipment

  • Pot
  • Stand Mixer
  • Brush
  • Bowl
  • Bread Knife

Ingredients

Yeast Dough

  • 25 gram Yeast
  • 75 gram Butter
  • 250 gram Milk
  • 4 gram Cardamom
  • 1 pinch Salt
  • 600 gram Flour
  • 1 pcs. Egg for brushing

Fill

  • 350 gram Nutella a glass
  • 0.5 l Whipping Cream whipped into a light whipped cream and in a piping bag
  • Powdered Sugar

Instructions

  • Melt the butter and add the milk.
  • When the mixture is finger-warm, crumble the yeast into it.
  • Add salt, sugar, cardamom, and flour.
  • Knead well, preferably in a stand mixer.
  • If necessary, add a little extra flour so the dough releases from the bowl.
  • Let rise for 30 minutes.
  • Roll into 14-16 buns – let rise again for 45 minutes.
  • Brush with 1 egg
  • Bake for about 10 minutes in a conventional oven at 225 degrees Celsius (437 degrees Fahrenheit).
  • When the bun has cooled, cut it in half and pipe a few rounds on the lower part of the bun.
  • A big dollop of Nutella is placed in the middle of the bun and the upper bun is placed on top as a lid.
  • Dust with powdered sugar.
  • Shrovetide buns with Nutella

Notes

I have made it in another version as well:
Shrovetide bun with custard and whipped cream
The same yeast bun as above, but with vanilla cream, whipped cream, strawberry jam, and chocolate icing.
The vanilla cream consists of half custard and half whipped cream.