Shrove Buns

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)

Prep Time 90 mins

Cook Time 15 mins

Rest Time 20 mins

Total Time 2 hrs 5 mins

Cooking Method: Baking

Courses: Dessert, Snacks

Difficulty: Beginner

Ingredients

25 g yeast
250 ml milk* (lactose-free)
375 g white spelt flour
75 g whole spelt flour
150 g butter (lactose-free)
50 ml agave syrup
1 egg
1 tsp cardamom
pinch of salt

Topping:

50–100 g jam of your choice
250 ml cream or oat-based cream (lactose-free)
3 tbsp palm sugar
1 tsp vanilla sugar

Preparation

1
Crumble the yeast into warm milk (about 35–40°C / 95–105°F) and stir until fully dissolved.
2
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.
3
Melt the butter in a small pot.
4
Add agave syrup, cardamom, salt, the beaten egg, and the lukewarm melted butter to the pre-risen dough.
5
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.
6
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.
7
Once risen, divide the dough into 12–14 equal balls. Place on a baking tray, cover, and let rise again for another 30 minutes.
8
Preheat the oven to 210°C (410°F).
9
Bake for 10–15 minutes, until golden brown. Remove from the oven and let cool.
10
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.
11
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.
12
Serve immediately — fluffy, creamy perfection!

Note

*You can substitute milk with oat milk or even water.

Keywords: Shrove Tuesday, buns, Shrove buns

Read it online: https://paulasarekanno.com/en/recipe/shrove-buns/