Shrovetide Buns with Liquorice

Classic shrovetide buns filled with remonce and chocolate, no much else is needed.

SHROVETIDE BUNS WITH LIQUORICE
16 BUNS

DOUGH:
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

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.

REMONCE:
100 G ODENSE LIQUORICE MARZIPAN
50 G SOFTENED BUTTER
50 G SUGAR
80 G WHITE CHOCOLATE

Roughly grate the marzipan and mix it with sugar and butter

ASSEMBLY:

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. remonce and 5 g white chocolate 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.

ICING:
180 G ICING SUGAR
A BIT OF WATER

Mix a thick icing together and decorate the cooled buns.

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