One week to go !!!
So to celebrate this season of Shrovetide buns I have been on the look out for some new recipes.
I decided to use the bun dough from Frøken Annes køkken på fastelavnsboller 2014 with a filling of Speculoos paste from Belgium and to decorate the icing sugar with Speculoos cookie crumble.
I find the bun dough to quiet fatty to work with, therefore I rolled in bed of flour = using plenty of flour below and top of the dough, so it would not stick to much to the surface of my kitchen table.
I must admit, that this specific recipe on a bun dough is not going to a favourite of mine, when I am baking Shrovetide buns or buns in general. Using Speculoos paste is bringing uniqueness to Shrovetide buns instead of the more traditional cream filling or mixture with marzipan.
Speculoos Shrovetide Bun: - 15 buns
- 200 g milk
- 50 g yeast
- 3 eggs
- 3 tablespoons sugar
- 1 teaspoon cardamon
- nip of salt
- 250 g butter - diced inn smaller lumps
- 450 g wheat flour
- Speculoos paste
- icing sugar
- Speculoos cookie crumble
- Add milk, yeast, eggs, sugar, cardamon, salt and butter into the mixing bowl. Let is stand for 30 minutes at room temperature.
- Add the flour into the mixing bowl.
- Knead everything together using the dough hook on a kitchen mixer on speed 2 for 2 minutes.
- Let the dough raise for 30 minutes.
- Roll the dough in a bed of flour into a square with a height of ½ cm in a size of 50 x 30 cm
- Cut the the dough into squares of 10 x 10 cm
- Add the Specullos paste into the middle of the dough square
- Fold the dough together around the filling - fold it close together
- Place the bun up-side-down on the baking plate
- Raise the buns for another 30 minutes
- Heat the (conventional) oven to 200'C
- Glaze the buns with milk
- Bake at 200'C for 20 minutes in the middle of the oven (conventional)
- Cool down the buns before decoration with sugar icing and Speculoos cookie crumble.