Shrove Tuesday Buns
Celebrate tradition with these luscious Shrove Tuesday Buns, a Scandinavian-inspired treat perfect for marking Pancake Day or any festive occasion. These pillowy, golden-brown buns are made from a rich, buttery yeast dough and filled with layers of sweet raspberry jam and airy whipped cream. Each bite offers a delightful balance of soft, fluffy bread and creamy, fruity indulgence. With just 30 minutes of prep time and straightforward directions, this recipe is both beginner-friendly and satisfying for seasoned bakers. Serve these buns with a light dusting of powdered sugar for a picture-perfect finish that’s sure to impress. Perfect for coffee mornings, brunch spreads, or a sweet snack, these Shrove Tuesday Buns are a must-try.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 50 grams Granulated sugar
- 1 teaspoon Salt
- 10 grams Dry yeast
- 250 milliliters Whole milk
- 75 grams Unsalted butter
- 1 large Eggs
- 300 milliliters Heavy whipping cream
- 30 grams Powdered sugar
- 150 grams Raspberry jam
- 10 grams Optional powdered sugar for dusting
Instructions
In a large mixing bowl, combine the flour, granulated sugar, salt, and dry yeast.
In a small saucepan, warm the milk gently over low heat until lukewarm (around 37-40°C). Do not overheat.
Add the lukewarm milk, softened butter, and egg to the dry ingredients, and mix until a dough forms.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic.
Place the dough into a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
After the dough has risen, punch it down, and divide it into 12 equal portions.
Shape each portion into a ball and place them on a parchment-lined baking sheet, leaving at least 1 inch of space between each bun.
Cover the buns with a clean kitchen towel again, and let them rise for 30 minutes until puffed up.
Preheat your oven to 200°C (392°F). Once the buns have risen, bake them in the preheated oven for 12-15 minutes, or until golden brown on top.
Remove the buns from the oven and allow them to cool completely on a wire rack.
While the buns are cooling, whip the heavy cream and powdered sugar together until stiff peaks form.
Once cooled, slice each bun horizontally, creating a top and bottom. Spread a layer of raspberry jam on the bottom half of each bun.
Pipe or spoon a generous amount of whipped cream on top of the jam layer, then place the top of the bun back on.
Optionally, dust the tops of the buns lightly with powdered sugar before serving. Enjoy!
Nutrition Facts
Calories |
369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 188 mg | 8% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 15.0 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 85 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
