Shrove Tuersday sweet bread
Nutrient content per bread: Calories 326 kcal Carbs 57 g Fat 8 g Protein 9 g
Shrove Tuesday sweet bread: * Shrove Tuesday sweet bread is a traditional pastry made in Scandinavia, Iceland, Finland, and the Baltics on Shrove Tuesday or more widely during the fast. In Estonia, buns are known primarily as Shrove Tuesday food.
* Traditionally, the sweet bread was eaten only on Shrove Tuesday as the last meal before spring fast. However, the rigid fasting disappeared after the Reformation. Nowadays, sweet bread is sold in many grocery and confectionery stores from January to Easter. In Sweden, on average, five buns per person (in addition to home-baked buns) are bought in stores a year.
* The pastry is made from yeast dough and decorated with whipped cream. In many places, cardamom, marzipan, almond crumb or vanilla cream are used in buns. Initially, sweet bread was just pastries that were eaten with hot milk.
Recipe for 4
250 g flour
100 ml of warm oat milk
11 g of dry yeast
1 tablespoon oil
1 tablespoon sugar
a pinch of salt
40 g of marzipan
4 teaspoons cranberry jam
2 tablespoons whipped cream (coconut milk 16% fat)
1 teaspoon icing sugar
Take a bowl, add flour, sugar, a little salt, and dry yeast. Stir together. Then stir in the oil and warm oat milk. Form the dough into a ball, cover the bowl with a towel and place in a warm place to rise for about half an hour to one hour. After the dough has risen, divide the dough into four equal-sized balls.
Massage the balls through, cover with a towel and set to rise again for 15 minutes. Preheat the oven to 200 ° C. The buns are now raised and ready to go into the oven. Bake in the oven for 10 minutes. Then brush with a little oil over the bun and keep in the oven for another 5-10 minutes. If the buns are light brown, remove from the oven and allow to cool for 10 minutes. Take a knife and cut a circular hat from the buns. Use your fingers to make little holes into the buns. Take marzipan and press it into the buns with your fingers. Take a teaspoon of jam and place it in a bun. To prepare the whipped cream, store the greasy coconut milk in the refrigerator. Take 2 tablespoons of solid coconut milk and add 1 teaspoon of powdered sugar. Mix into the foam and place the whipped cream on the jam. Then add a hat and sprinkle some icing sugar over the muffins. Enjoy immediately or store in a refrigerator. Bon Appetit!
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