Ingredients for Shrove Tuesday Buns Semlor
- Active Dry Yeast
- Warm Water
- Egg
- Heavy Cream
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon salt
- Cinnamon
- 2 tablespoons (30g) softened butter, for the almond paste
- 4 cups (500g) all-purpose flour, plus more for dusting
- 1 cup (200g) almond paste
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How to Make Shrove Tuesday Buns Semlor
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the warm milk, yeast, and sugar. Let stand for 5-10 minutes until foamy.
- Add the eggs, cardamom, and salt to the yeast mixture. Mix well.
- Gradually add the flour, mixing until a soft dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and divide it into 12 equal pieces. Roll each piece into a smooth ball.
- Place the buns on a baking sheet lined with parchment paper, leaving some space between them.
- Cover the buns loosely with plastic wrap and let rise for another 30 minutes.
- Bake for 20-25 minutes, or until golden brown.
- While the buns are baking, prepare the almond paste filling: Combine the almond paste, sugar, and butter in a bowl and mix until smooth.
- Once the buns are baked, let them cool completely.
- Cut the buns in half horizontally. Spread a generous layer of almond paste on the bottom half of each bun.
- Top with a generous dollop of whipped cream.
- Place the top half of the bun back on, and dust with powdered sugar.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
37g
Fat
63g
Carbs
13g
