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Shrovetide Buns with Apple Cinnamon Jam

Easy way towards a delicious filling, use a teaspoon of your favourite jam in the middle of the bun. Here I have used the apple cinnamon variety, as it is super delicious in bread.

SHROVETIDE BUNS WITH APPLE CINNAMON JAM 
16 BUNS

25 G FRESH YEAST
375 ML WARM BUTTERMILK
100 G MELTED BUTTER
600 G FLOUR
2 TSK. GROUND CARDAMOM
1 TBSP. SUGAR
1/2 TSP. SALT
1 EGG, WHISKED TOGETHER WITH A LITTLE WATER
16 TSP. APPLE CINNAMON JAM

DECORATION:
NIB SUGAR

Stir the yeast into the warm buttermilk and add the slightly cooled, melted butter.

Mix flour, cardamom, sugar and salt together and fold it into the wet ingredients.

Knead the dough well on a lightly floured table to a smooth, pliable dough, which doesn’t stick to you fingers, or in a stand mixer with the dough hook.

Place the dough back in the bowl, cover with a tea towel and let it rise for 1 hour.

Knead the dough again on the table and divide it into 16 buns (about 68 g each)

Roll the balls round and roll them out flat.

Add 1 tsk. jam in the middle and fold the dough over it. Pinch the joints well together so that the filling cannot ooze out and gently form the balls into pretty, round shrovetide buns.

Place them on a baking sheet lined with baking paper and allow them to rise for 20 minutes.

Preheat oven to 200 degrees celsius

Brush the buns with egg wash, sprinkle with nib sugar and bake for 20-25 min.

Let the buns cool completely before devouring them.

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