shrove buns

Name: Shrove Buns
Prep time: 1 h
Cook time: 4 h
Yield: 15
Cuisine: Scandinavian
Ingredients: ## BUNS; 500 milliliter(s) milk; 50 gram(s) fresh yeast; 1 teaspoon(s) salt; 200 milliliter(s) sugar, granulated; ½ teaspoon(s) vanilla extract; 1 tablespoon(s) ground cardamom; 200 gram(s) butter; 1 - egg; 910 gram(s) wheat flour; ## GLAZE; 1 - egg; - nib sugar and/or sliced almonds; ## FILLING; - almond mass (link in desc.) or strawberry jam; 500 milliliter(s) heavy whipping cream; 75 gram(s) powdered sugar; 1 teaspoon(s) vanilla extract; 25 milliliter(s) skim milk powder (opt.); - powdered sugar for dusting

21 Pinches 1 Photo

Annastiina Salonen

Vanhalinna, Varsinais-Suomi

Updated on Jan 17, 2022

Known as Semlor in Sweden and Laskiaispulla in Finland, this recipe is a very traditional baked treat usually served in the Nordic countries around the Shrovetide, in February. It's a soft, sweet bun usually filled with almond mass or strawberry jam and decorated with whipped cream. I've also written this recipe in Finnish, here: https://www.kotikokki.net/reseptit/nayta/853557/Laskiaispullat/

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Shrove Buns, also known as Semlor or Laskiaispullat.

prep time 1 Hr

cook time 4 Hr

method Bake

yield 15 serving(s)

Ingredients

BUNS
500 milliliters milk
50 grams fresh yeast
1 teaspoon salt
200 milliliters sugar, granulated
½ teaspoon vanilla extract
1 tablespoon ground cardamom
200 grams butter
1 - egg
910 grams wheat flour
GLAZE
1 - egg
- nib sugar and/or sliced almonds
FILLING
- almond mass (link in desc.) or strawberry jam
500 milliliters heavy whipping cream
75 grams powdered sugar
1 teaspoon vanilla extract
25 milliliters skim milk powder (opt.)
- powdered sugar for dusting

How To Make shrove buns

Step 1

1. Dissolve the fresh yeast into comfortable warm milk. If you're using dry yeast, warmer. 2. Add in salt, sugar, spices, melted butter and the egg. 3. Gradually knead in the wheat flour until you get a smooth dough. 4. Let the dough leaven in a bowl under a cloth for an hour until it's double. 5. Gently divide and roll about 15-20 round buns out of the dough, but leave space for each. Let them again rest on the oven sheet and baking paper under the cloth until they have leavened considerably since they have to be very soft. Leavening tips: the buns will leaven quicker if you put the oven sheet over the sink, filled with warm water. They also leaven very well without a cloth in a 35°C oven or low temperature sauna if water is sprayed on them once in a while. It might take a long while in room temperature. 6. Heat the oven to 200°C. 7. Right before baking glaze the buns with the egg and sprinkle on the nib sugar and sliced almonds if so wished. 8. Bake the buns for about 12-20 minutes depending on the size, until the buns have gotten a beautiful golden brown color.

Step 2

1. Add the powdered sugar and vanilla to the heavy cream. It you want more stable texture to the cream then add some milk powder. Whip the cream as a mousse. 2. After the buns have cooled enough cut them in half. Do it rather diagonally towards the center and bottom, creating a bowl for the filling to stay in. 3. Fill the bun bowl with the almond mass (https://www.justapinch.com/recipes/dessert/other-dessert/almond-mass.html) or strawberry jam. Pipe the whipped cream to the edges and put the bun's hat back on.
Step 3

Dust some powdered sugar on the bun through a sieve and enjoy.
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