Shrove Tuesday Buns
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Traditionally we eat those in Estonia on Shrove Tuesday, after the kids get back from outside sledding on the snow, it so good to eat some warm tasty buns. The correction of the amounts in the recipe has been made.
- Ready In:
- 4hrs 10mins
- 250 ml milk
- 25 g compressed yeast or 11 g dry yeast
- 1 egg
- 1⁄2 teaspoon salt
- 100 ml sugar
- 1 teaspoon ground cardamom
- 700 ml wheat flour
- 100 g soft margarine
- 1 egg
- 300 ml whipping cream (35-38% fat)
- 2 teaspoons vanilla sugar
- sugar (optional)
- If you are using the compressed yeast, warm the milk on the stove to lukewarm, dissolve the yeast in the milk; dry yeast can simply be mixed into the flour.
- Add egg, sugar, salt and cardamom to the milk, mixing continuously, then gradually add flour.
- Add soft margarine at the final phase of kneading.
- Knead the dough by hand or machine until it is smooth and does not stick to your hands or the bowl.
- Leave to rise in a warm place under a cloth, until it is double it´s size.
- Shape small buns from the dough, place them on greaseproof paper on a baking sheet, and leave them to rise again under the cloth.
- Prepare oven to 225 °C, brush the buns with beaten egg and bake in the oven for 10 minutes. Allow to cool.
- Whip the whipped cream with sugar.
- Cut off the top of the buns, pile whipped cream mixed with vanilla sugar on the lower halves, and put back the lids.
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Absolutely Outstanding Buns! If I could give this recipe 10 stars, I would. Because of the differences in flours from one location to another I did adjust the flour liquid ratio, reduced the milk to 300 ml, and increased the wheat flour by about 100 ml. I also used a ready prepared whipped cream(aka.coolwhip) because I already had it on hand. I love the warm sweet flavor and scent of cardamom. I will not hesitate to use this bun recipe for a regular dinner roll as well. The only thing I need to do is practice shaping buns. Mine tend to look like someone's kneecaps.:) Thank you Hedi for a wonderful recipe!Reply