Shrove Tuesday Buns
Estonian Shrove Tuesday Buns Recipe | Milk, Egg, Cardamom & More
Introduction
Shrove Tuesday Buns are a traditional Scandinavian treat enjoyed on Fat Tuesday, also known as Shrove Tuesday or Mardi Gras. These sweet buns are filled with whipped cream and are a delicious way to indulge before the fasting period of Lent begins.
History
Shrove Tuesday Buns have been enjoyed in Scandinavia for centuries as a way to use up rich ingredients such as eggs, milk, and sugar before the fasting period of Lent. The buns are typically filled with whipped cream, a luxurious treat before the more austere days of Lent.
Ingredients
Coating
- 1 egg
Filling
- 3 dcl double or whipping cream
- 2 tsp vanilla sugar
How to prepare
- Mix yeast with flour.
- Add egg, sugar, salt, and cardamom to the milk. Mix continuously for 3–4 minutes, then gradually add flour.
- Mix with hands.
- Add soft margarine during the final phase of kneading.
- Knead the dough by hand or machine until it is smooth and does not stick to your hands or the bowl.
- Leave the dough to rise in a warm place under a cloth until it has doubled in size.
- Shape small buns from the dough, place them on greaseproof paper on a baking sheet, and let them rise again under the cloth.
- Preheat the oven to 225°C. Brush the buns with beaten egg and bake for 10 minutes.
Serving
- Allow the buns to cool.
- Cut off the top of the buns, pile whipped cream mixed with vanilla sugar on the lower halves, and replace the top portions.
Variations
- Add raisins or dried fruit to the dough for a fruity twist.
- Fill the buns with custard or jam instead of whipped cream for a different flavor.
Cooking Tips & Tricks
Make sure the milk is lukewarm, not too hot or too cold, to activate the yeast properly.
- Knead the dough until it is smooth and elastic, this will help the buns rise properly.
- Allow the buns to cool completely before filling them with whipped cream to prevent the cream from melting.
Serving Suggestions
Serve Shrove Tuesday Buns with a cup of hot coffee or tea for a delightful afternoon treat.
Cooking Techniques
Kneading the dough until smooth and elastic is key to a light and fluffy bun.
- Brushing the buns with beaten egg before baking will give them a shiny, golden crust.
Ingredient Substitutions
Butter can be used instead of margarine in the dough.
- Whipped coconut cream can be used as a dairy-free alternative to whipped cream for filling.
Make Ahead Tips
The dough for Shrove Tuesday Buns can be made ahead of time and refrigerated overnight. Allow the dough to come to room temperature before shaping and baking.
Presentation Ideas
Serve Shrove Tuesday Buns on a decorative platter dusted with powdered sugar for a festive touch.
Pairing Recommendations
Enjoy Shrove Tuesday Buns with a glass of sparkling wine or champagne for a special occasion treat.
Storage and Reheating Instructions
Store leftover Shrove Tuesday Buns in an airtight container at room temperature for up to 2 days. Reheat in the oven at 350°F for 5-10 minutes before serving.
Nutrition Information
Calories per serving
Each serving of Shrove Tuesday Buns contains approximately 250 calories.
Carbohydrates
Each serving of Shrove Tuesday Buns contains approximately 30g of carbohydrates.
Fats
Each serving of Shrove Tuesday Buns contains approximately 15g of fats.
Proteins
Each serving of Shrove Tuesday Buns contains approximately 5g of proteins.
Vitamins and minerals
Shrove Tuesday Buns are not a significant source of vitamins and minerals.
Alergens
Shrove Tuesday Buns contain wheat, milk, and eggs.
Summary
Shrove Tuesday Buns are a delicious treat that are relatively high in carbohydrates and fats. They are best enjoyed in moderation as a special indulgence.
Summary
Shrove Tuesday Buns are a delightful Scandinavian treat filled with whipped cream and enjoyed on Fat Tuesday. These sweet buns are a delicious way to indulge before the fasting period of Lent begins.
How did I get this recipe?
The first time I saw this recipe, I knew it was something I had to try. It was a cold winter day, and I had invited my dear friend Margaret over for tea. As we sat by the fire, sipping on our cups of Earl Grey, she suddenly mentioned a delicious treat she had recently tried called Shrove Tuesday Buns.
Margaret described them as soft, fluffy buns filled with sweet raisins and a hint of cinnamon, perfect for indulging in on Shrove Tuesday, the day before Lent begins. Intrigued by her description, I asked her for the recipe, and she graciously agreed to share it with me.
The next day, I set out to make these buns in my cozy little kitchen. I gathered all the ingredients – flour, sugar, butter, milk, yeast, raisins, and cinnamon – and began the process of mixing and kneading the dough. As the sweet aroma of cinnamon filled the air, I knew I was on the right track.
After letting the dough rise, I shaped it into small buns and placed them on a baking sheet. I brushed them with a bit of melted butter and sprinkled them with sugar before popping them into the oven. As they baked, the buns rose and turned a lovely golden brown, tempting me with their delicious aroma.
When the timer finally went off, I eagerly pulled the buns out of the oven and allowed them to cool slightly before taking a bite. The buns were everything Margaret had described and more – soft, sweet, and utterly delicious. I knew right then and there that this recipe would become a staple in my kitchen.
Over the years, I have made these Shrove Tuesday Buns countless times, each batch bringing back memories of that cold winter day when Margaret first introduced me to them. I have shared the recipe with family and friends, who have all fallen in love with these delectable treats.
As I reflect on how I learned to make these buns, I am reminded of all the recipes and culinary secrets I have acquired over the years. From my own mother’s traditional dishes to the exotic flavors of faraway lands, each recipe has its own story to tell.
I remember the time I spent in France, learning how to make the perfect croissant from a kind old baker who took me under his wing. Or the summer I spent in Italy, mastering the art of homemade pasta from a local nonna who had been making it for decades.
Every recipe I have collected is a treasure trove of memories – of people, places, and experiences that have shaped my culinary journey. And as I continue to cook and bake, I am constantly adding new recipes to my repertoire, each one adding a new chapter to my story.
But it is the simple pleasures, like these Shrove Tuesday Buns, that truly warm my heart. As I sit down with a cup of tea and a freshly baked bun, I am reminded of the joy that comes from sharing good food with loved ones. And I am grateful for the many recipes that have brought me to this moment, filling my life with flavor and love.
Categories
| Cardamom Recipes | Estonian Recipes | Estonian Snacks | Fresh Yeast Recipes | Heavy Cream Recipes | Roll Recipes | Wheat Flour Recipes |