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Shrovetide Buns with Pistachio and Chocolate

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Mar 3, 2014

Shrovetide Buns w Chocolate and Pistacio

Yesterday was Shrovetide here in Denmark. And for that we eat buns filled with custard. In the old days kids would go trick-or-treating and get a homemade Shrovetide bun for singing a song at your doorstep. They do not get that anymore; people mostly give them money. That’s a shame, if you ask me. But perhaps I can belt change that tradition. Here’s a little inspiration for you, your family or those who come knocking on your door – they could be used for Halloween as well.

The recipe is from the Danish chef Claus Meyer. I have added some pistachio nuts to the recipe. For some time now, I have wanted to make something with pistachio nuts and it came to be these Shrovetide buns.

I’m not quite sure, however, that I’m satisfied with the result. The sugar in the filling hadn’t melted in the oven and I’m not pleased with that. If you ask me, there’s no reason for adding sugar to the filling. Next time I’ll just use a slice of marzipan beneath the custard and the pistachio nuts or chocolate. Because there will be a next time

The recipe is written as I made it.

14-16 buns.

Ingredients

  • 25 g fresh yeast
  • 100 ml milk
  • 250 g flour
  • 75 g butter
  • 1 egg
  • 15 g sugar
  • A little salt

Custard:

  • 75 g blanched and chopped almonds
  • 1 egg
  • 15 g sugar
  • 2 tbsp flour
  • 250 ml milk
  • 2-3 tsp vanilla sugar

Filling:

  • 100 g marzipan
  • 100 g sugar
  • 75 g butter
  • Chocolate buttons and chopped, unsalted pistachio nuts for decoration and filling.

Directions

Dissolve the yeast in the milk. Mix flour and butter in a bowl. In a third bowl, whisk egg, sugar and salt. Pour the egg mixture into the milk and lastly add flour/butter. Knead the dough and let it rest under a damp towel for 1 hour. The dough is a bit sticky, but that’s okay.

Custard:
Boil a little water and pour it over the almonds. Blanch them and put them in a blender. Break the egg into a saucepan and add sugar and flour. Beat it well. Add the milk and place the saucepan over the heat. Let the custard thicken while it boils. Take it off the heat and add vanilla sugar and almonds Let the custard cool.

Filling:
Stir marzipan and sugar together. Add the butter gradually in small pieces. Stir until all the butter has been incorporated. Don’t stir for too long as the filling will become too thin during baking.

Knead the dough quickly and divide it into two. Roll out the dough into a rectangle with a thickness of 1/2 cm. Divide it into 8 pieces. Place a tbsp of filling, a tbsp of custard and either chopped pistachios or four chocolate buttons on each piece. Gather the corners up around the filling and close them together completely.

Place the buns on the joining and let them rise till double the size on a baking tray under a damp towel.

Preheat the oven to 200C.

Brush the buns with water and put them in the oven for about 15 minutes.

Right after they have been taken out of the oven, place two chocolate buttons on each one so they can melt. You can also decorate with pistachios on those with pistachio nuts in them.

Shrovetide Buns w Chocolate and Pistacio Shrovetide Buns w Chocolate and Pistacio Shrovetide Buns w Chocolate and Pistacio Shrovetide Buns w Chocolate and Pistacio Shrovetide Buns w Chocolate and Pistacio Shrovetide Buns w Chocolate and Pistacio Shrovetide Buns w Chocolate and Pistacio Shrovetide Buns w Chocolate and Pistacio Shrovetide Buns w Chocolate and Pistacio

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