Ingrédients pour Shrove Tuesday Buns
- 1 cup (240ml) milk
- 2 1/4 teaspoons (7g) active dry yeast OR 1 package (2 1/4 teaspoons) compressed yeast
- 1 large egg
- 1/2 teaspoon salt
- 1/2 cup (100g) granulated sugar + 1/4 cup (50g) powdered sugar
- Ground Cardamom
- Wheat Flour
- Soft Margarine
- Whipping Cream
- 1 teaspoon vanilla extract
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Comment préparer Shrove Tuesday Buns
- If using compressed yeast, gently warm 1 cup (240ml) milk on the stove to lukewarm (105-115°F). Crumble 2 1/4 teaspoons (7g) active dry yeast into the warm milk and let stand for 5 minutes until foamy.
- If using active dry yeast, whisk it directly into the flour in step 3.
- In a large bowl, whisk together the warmed milk (or the dry yeast and flour mixture), 1 large egg, 1/2 cup (100g) granulated sugar, 1 teaspoon ground cardamom, and 1/2 teaspoon salt. Gradually add 4 cups (500g) all-purpose flour, mixing until a shaggy dough forms.
- Add 1/2 cup (113g) softened unsalted margarine and continue to knead the dough for 8-10 minutes, either by hand or with a stand mixer, until smooth and elastic. The dough should be slightly sticky but not overly so.
- Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Gently punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 12-16 equal pieces.
- Shape each piece into a small bun. Place the buns on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for another 30 minutes.
- Preheat oven to 225°C (435°F). Brush the buns with 1 beaten egg and bake for 10-12 minutes, or until golden brown.
- Let the buns cool completely on a wire rack.
- While the buns are cooling, whip 1 cup (240ml) heavy cream with 1/4 cup (50g) powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
- Once the buns are cool, slice the tops off, fill the bottom halves generously with the whipped cream, and replace the tops.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
1g
Fat
44g
Carbs
9g
