February 05, 2016

Shrovetide bun with raspberry and marzipan

This week-end Shrovetide Sunday is coming around your house, and perhaps you will have unexpected guests coming around as well, so you might as well get started baking Shrovetide buns for both expected and unexpected small and big guests.

I have used this recipe on Shrovetide buns as starting point. However I have reduce the butter amount from 125 g to 100 g butter, as the dough is quiet fatty in texture. As filling I used this combination of raspberry and marzipan from Femina.

Shrovetide buns with raspberry and marzipan: - 12 buns
  • 200 g milk
  • 25 g yeast - in small lumps
  • ½ teaspoon salt
  • ½ teaspoon cardamon
  • ½ teaspoon vanilla sugar
  • 100 g dairy whipping cream - 35-40% fat
  • 100 g butter - melted and cooled down
  • 500 g wheat flour
  • 50 g sugar
  1. Melt the butter in a cooking pot. Pour in the milk to cold down the butter, so the yeast can be mixed in. 
  2. Add this liquid into a mixing bowl, agitate slowly, while a dry-mix of sugar, salt, vanilla sugar and cardamon is added in as well for 1 minute on speed 1.
  3. Pour in the dairy cream together into the liquid phase.
  4. Afterwards add in the wheat flour, knead for 10 minutes on speed 2.
  5. Place the bun dough in air-tight container, while it raise in warm surroundings for 2 hours.
  6. Weigh the bun dough in a size of 80 g, which is pressed flat.
  7. The soft butter, marzipan and icing sugar is whipped together in a light mass. 
  8. On the flatten bun dough a spoon full of filling is placed together with a teaspoon of raspberry jam.
  9. Fold the dough together around the filling - fold it close together
  10. Place the bun up-side-down on the baking plate
  11. Raise the buns for another 30 minutes. I do it by place the buns inside the oven, where I place the buns over a tray filled with 1-1½ l boiling water.
  12. Heat the (conventional) oven to 210'C
  13. Glaze the buns with milk
  14. Bake at 210'C for 15 minutes in the upper part of the oven
  15. Cool down.

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