I’ve been perfecting this recipe for three years now. The first year, the buns were good — but still a bit too firm. The second year, they were better, but not quite as soft as I wanted. On the third try, after a few more tweaks, I can finally say these buns are truly soft and tender!
You can even watch my step-by-step guide in the Terevisioon TV clip. (Video is in Estonian)
Shrove Buns
Ingredients
Topping:
Preparation
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Crumble the yeast into warm milk (about 35–40°C / 95–105°F) and stir until fully dissolved.
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Sift in and mix half of the flour (about 200 g). Cover the bowl with a towel and let the dough rise in a warm place. Small bubbles should start forming.
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Melt the butter in a small pot.
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Add agave syrup, cardamom, salt, the beaten egg, and the lukewarm melted butter to the pre-risen dough.
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Sift in the rest of the flour gradually while kneading. The dough should be soft and smooth — it should start coming away from your hands.
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Shape the dough into a ball, cover with a towel, and let rise in a warm place for about 30 minutes, until doubled in size.
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Once risen, divide the dough into 12–14 equal balls. Place on a baking tray, cover, and let rise again for another 30 minutes.
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Preheat the oven to 210°C (410°F).
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Bake for 10–15 minutes, until golden brown. Remove from the oven and let cool.
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Slice off the “lid” of each bun and scoop out a little of the center to make room for filling. Spoon in your favorite jam.
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Whip the cream with palm sugar and vanilla sugar until soft peaks form. Spoon or pipe the whipped cream over the jam, then place the “lid” back on top.
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Serve immediately — fluffy, creamy perfection!
Note
*You can substitute milk with oat milk or even water.
Shrove Tuesday, buns, Shrove buns
