Classic Shrovetide Bun with remonce

I learned to bake these very classic buns at the bread baking course, and I think this bun recipe will be excellent for making old fashioned Shrovetide buns on this Shrovetide Sunday (Fastelavnssøndag).

Shrovetide bun are connected with fasting, which starts 49 days before Easter. And when in the fast period you are not supposed to eat meat and wheat flour as well as not drink milk or alcohol. So before the fast started there was big parties, where you would indulge in these foods. Fastelavnssøndag (Shrovetide Sunday) and the following Monday were the last days, where you could eat meat. The following Tuesday was the last day of eating wheat flour, where wheat buns were baked and eaten. This White Tuesday is also known as Pandekagedagen (Pan Cake Day) again relating to the use of wheat flour in pan cakes.

I have added into cardamon as spice into the bun dough, and as filling I will use a classic remonce (mixture of butter, sugar and marzipan). As final decoration I will using icing sugar and freeze dried raspberries.

Classic Shrovetide buns with remonce: - 17-18 buns

Bun dough:

• 650 g wheat flour
• 50 g sugar
• 120 g butter
• 50 g fresh yeast
• 50 g egg - or just use 1 egg
• 8 g salt
• 250 g full fat milk
• 1 teaspoon cardamo

Remonce:

• 75 g butter - soft
• 75 g sugar
• 75 g marzipan - grated

• Egg wash

Decoration:

• Icing sugar
• Water
• Freeze-dried raspberries

1. Weigh all the ingredients directly into the mixing bowl of the stand alone mixer. Keep salt & sugar away from the yeast.
2. Place the bowl on the stand-alone mixer.
3. Start knead the dough at speed 1 for 8 minutes.
4. Afterwards increase the speed to 4, knead for 2 minutes. Check the consistency of the dough. If it is not OK, when knead it at speed 4 for another 2 minutes. Again check the consistency. If needed, knead again for 1 minute and when check consistency of the dough.
5. Let the dough raise in the mixing bowl for approx 40 minutes under a damp cloth. The dough can also be raised on the kitchen table under a damp cloth
6. When you evaluate, that the dough has raise enough, divide the dough into smaller pieces with a weight of 70 g each.
7. Mixing the soft butter, grated marzipan and sugar together by stirring with a spoon.
8. On the flatten bun dough place a teaspoon full of remonce.
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 40 minutes on baking trays covered with baking parchment. Do the raising under damp cloth (tea towels)
12. Glaze each bun with whipped egg.
13. Heat up the oven to 180'C (fan oven).
14. Bake the buns at 180'C (fan oven) for 15-20 minutes.
15. After 10 minutes baking switch the baking trays around in the oven. 
16. Cold down the buns.
17. Decorate the buns with icing sugar and freeze-dried raspberries.
18. Enjoy :-)