Shrovetide bun with liquorice touch

I know it is first tomorrow that it is Shrovetide Sunday, but perhaps you already now would like to bake and enjoy your very own home-made Shrovetide buns. The taste of liquorice is more like a touch, so my good friends in Horsens, should be able to enjoy them without fearing for their blood pressure !

If you are not into liquorice, when you could try these Shrovetide bun with raspberry and marzipan  instead of.

Shrovetide buns with liquorice touch: - 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

Filling

• 75 g soft butter
• 75 g marzipan - roughly grated
• 60 g icing sugar
• 1 tea spoon liquorice granulates 

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, icing sugar and liquorice 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.