Shrovetide Buns, Filled

About the dish

The filled Shrovetide buns build on the same dough as the plain buns, but Erken gives three different fillings: a cooked almond cream (I), an almond paste optionally mixed with whipped cream (II), and a simple warm milk mixture (III) — the forerunner of today's Shrovetide buns with cream.

How to make it

1. 1

   Bake the buns

   Make dough and buns as in the recipe for Shrovetide buns, but shape them fairly large. Bake and cool.

2. 2

   Cut the lid

   Cut a round lid off each bun and hollow it out a little, carefully.

3. 3

   Filling I – almond cream

   Blanch and finely chop the almonds. Whisk the cream, almonds, sugar, butter, salt, and the beaten egg yolks together cold in a saucepan. Set the pan over the heat and stir constantly until the cream thickens. Pour it out and cool.

4. 4

   Fill and warm

   Place about 1 tablespoon of cold cream in each bun, put on the lid, and put the buns in the oven for 10 minutes. The oven must not be very hot.

5. 5

   Filling II – almond paste

   Blanch and grind the almonds, stir in the icing sugar, 1 tablespoon of cold water, and the stiffly beaten egg white. Cut the finished buns in two, fill with the almond paste, put them back together, and keep them warm. The paste can be loosened with 1 1/2 dl of stiffly whipped cream before filling the buns.

6. 6

   Filling III – warm milk mixture

   Boil up milk, sugar, and butter, fill the mixture into the cut buns, and serve them warm.