Shrovetide bun with apple twist

I learned to bake these very classic buns at the bread baking course, and this recipe works excellent for a bog range of various buns incl. classic Shrovetide bun with remonce for this Shrovetide Sunday.

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 starts 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 baked these buns for this knitting festival in Horsen ,where a good friend with lactose intolerance participated, so therefore I made them with sunflower oil, apple juice and mashed apple with marzipan instead of butter and milk. And this turned out pretty good.

Classic Shrovetide buns with remonce: - 14-16 buns

Bun dough:

• 650 g wheat flour
• 50 g sugar
• 100 g sunflower oil or 120 g butter
• 50 g fresh yeast
• 1 egg
• 8 g salt
• 250 g apple juice or 250 g full fat milk

Filling:

• 3 apples - peeled and dived
• 1-1½ dl water
• 75 g marzipan - grated

• Egg wash

Decoration - options:

• Icing sugar
• Apple juice or water
• Only icing sugar

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 40-60 minutes under a damp cloth. The dough can also be raised on the kitchen table under a damp cloth
6. Meanwhile boil the apple into mashed apple. Bring peeled and divide apples to the boil. 
7. Simmer the apple gentle for 15-20 minutes, before the apple is turned into apple mash.
8. Cool down the apple mash.
9. Stir grated marzipan into the apple mash. This filling can be made the day before.
10. When you evaluate, that the dough has raise enough, divide the dough into smaller pieces with a weight of 80 g each.
11. On the flatten bun dough place a teaspoon full of remonce.
12. Fold the dough together around the filling - fold it close together
13. Place the bun up-side-down on the baking plate.
14. Raise the buns for another 40 minutes on baking trays covered with baking parchment. Do the raising under damp cloth (tea towels)
15. Glaze each bun with whipped egg.
16. Heat up the oven to 200'C (fan oven).
17. Bake the buns at 180'C (fan oven) for 15-20 minutes.
18. After 10 minutes baking switch the baking trays around in the oven. 
19. Cold down the buns.
20. Decorate the buns with icing sugar or a glazing of apple juice and icing sugar. 
21. Enjoy :-)