Recipe for Shrove Tuesday Buns
Shrove Tuesday Buns
The day before Ash Wednesday is called Shrove Tuesday. People customarily confessed on this day and were called shrove or shriven as a result - thus the name. Shrove Tuesday concluded the prelenten carnival in many countries. (Mardi Gras is one.) These cream-filled buns are a Swedish delicacy for this day, but the buns deserve to be more widely enjoyed. My family raves over them.
1. Combine 2 cups flour, sugar, salt, yeast, and cardamom in a mixing bowl.
2. Heat milk and butter to hot (120-130 degrees). Add milk mixture to dry ingredients. Mix thoroughly.
3. Add egg and enough remaining flour to make a soft dough.
4. Knead on lightly floured surface until smooth - about 10 minutes.
5. Punch down dough. Shape dough into 12-inch rope and cut into 1-inch pieces. Shape these into smooth round buns.
6. Place on greased baking sheet. Let rise until double - about 30 minutes.
7. Bake in a preheated 400 degree oven 10-15 minutes or until done. Cool on wire rack.
8. When cool, slice top off each bun and scoop out center with a fork, leaving a shell 1/4- to 1/2-inch thick. Set crumbs aside for filling.
9. Make filling: Mix reserved crumbs, chopped nuts, confectioners' sugar, light cream, and vanilla or walnut extract. Others simply whip cream, add a little confectioner's sugar, and fill the buns without the nuts or crumbs. It's up to you.
10. Spoon filling into buns. Add a heaping spoonful of whipped cream to each. Put tops back on and sprinkle with confectioners' sugar.Recipe Source: Festive Bread Book, The by Kathy Cutler, Barron's Educational Series, Inc., 1982