Speculoos Shrovetide Bun

One week to go !!!

Next Sunday is Shrove Sunday and the keep time for Shrovetide buns. 

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

1. Add milk, yeast, eggs, sugar, cardamon, salt and butter into the mixing bowl. Let is stand for 30 minutes at room temperature.
2. Add the flour into the mixing bowl.
3. Knead everything together using the dough hook on a kitchen mixer on speed 2 for 2 minutes.
4. Let the dough raise for 30 minutes.
5. 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
6. Cut the the dough into squares of 10 x 10 cm
7. Add the Specullos paste into the middle of the dough square
8. Fold the dough together around the filling - fold it close together
9. Place the bun up-side-down on the baking plate
10. Raise the buns for another 30 minutes
11. Heat the (conventional) oven to 200'C
12. Glaze the buns with milk
13. Bake at 200'C for 20 minutes in the middle of the oven (conventional)
14. Cool down the buns before decoration with sugar icing and Speculoos cookie crumble.