Soon, Shrovetide is upon us and that means filled buns on the table. Absolutely and without a doubt. And they should the soft, sweet and buttery kind of buns. Yum.
I love lemon curd, its sweet-sour taste. So I have chosen to add a small dollop in the middle of the buns this year. And with the chocolate icing on top, you taste the sweet followed by the sour in a nice balance.
SHROVETIDE BUNS WITH LEMON CURD
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
ICING MADE FROM ICING SUGAR, COCOA POWDER AND WATER OR MELTED CHOCOLATE
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.
Place 1 tsp. lemon curd 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 and bake for 20-25 min.
Allow the buns to cool completely, before decorating them with icing or chocolate.