Prep 1 hr
Cook 10 mins
Tradition is deep-rooted in Sweden, and many eating habits go back many generations!One of them is to serve the "Shrove Tuesday Bun" as dessert on the Tuesday night before Ash Wednesday and all through lent. These buns are very popular and you'll see them in many coffee shop windows in Sweden! They are rather large, but light buns, sprinkled with powdered sugar. The insides are generously filled with a thick slice of almond paste and lots of whipped ceam! These are pure heaven! Hope you try them! :)
- 1 (1 ounce) packet active dry yeast
- 1⁄4 cup warm water
- 1 egg
- 2⁄3 cup warm heavy cream or 2⁄3 cup whole milk
- 1⁄4 cup sugar
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄2 cup butter, softened
- 3 -3 1⁄4 cups pre-sifted flour
- 1⁄4 lb almond paste
- 1⁄2 cup heavy cream, whipped
- Dissolve yeast in warm water.
- Beat egg slightly and mix HALF of it with the cream and add to yeast.
- Add sugar, salt, cinnamon, butter and a little of the flour.
- Add more flour, a little at a time, beating with a wooden spoon to make a soft dough.
- You can use a mixer instead of a spoon, but just don't over do it!
- Turn dough onto floured board and knead until smoooth and elastic, about 10 minutes.
- Make this when you are frustrated, and the time will FLY by! It's good therapy!
- Place dough in a lightly buttered bowl, and turn once to grease surface.
- Cover and let rise in a warm place until doubled. (About 1 1/2 hours.).
- Now go rest and give your arms a break!
- When light and doubled, punch down, turn out onto your floured board again and knead lightly til smooth.
- Divide dough into 10 equal pieces and shape each piece into round buns.
- Place buns onto greased cookie sheet.
- Let rise in warm place until almost doubled in size.
- Brush each with remaining egg.
- Bake in 400 degree oven til golden brown, about 10-12 minutes.
- Cool on rack.
- Cut off top slice from bun with a sharp knife.
- Insert a slice of almond paste into bun, garnish with a generous spoon of whipped cream, replace top, and sprinkle with powdered sugar.
- *Traditionally served in deep individual dishes with hot milk and cinnamon, but I like them as is.
- *In case you are not able to buy almond paste, here is how to make it:.
- Almond paste:.
- 1/2 cup blanched almonds.
- 1/2 teaspoons almond extract.
- 1 cup pre-sifted powdered sugar.
- 1 egg white, lightly beaten.
- Grind almonds in food processor til extremely fine!
- Place into a bowl and sprinkle with almond extract and powdered sugar.
- Toss with a fork and gradually add egg white.
- Work paste until smooth.
This recipe is almost identical to one in a Beatrice Ojakangas cookbook called Scandinavian Feasts, except that recipe calls for cardamon instead of cinnamon. I made the dough in the breadmaker using 2 teaspoons of bread machine yeast. In Denmark these are called Fastlavnsboller. They are wonderful, tender, rich buns and absolutely delicious with the almond paste and whipped cream.