Name: Shrove Tuesday Buns
Yield: Makes 16 buns
Ingredients: Confectioners’ sugar; ½ cup almond paste; 1 large egg, beaten; 1¼ cups heavy whipping cream, divided; 4 to 4½ cups all-purpose flour; ¼ cup warm water (105° to 115° F.); ½ teaspoon salt; 1 (¼ ounce) pkg active dry yeast; 2 tablespoons sugar, divided; ½ cup butter; 1 large egg; 1 teaspoon baking powder; ¾ cup 2% milk

Preparation info

Makes
16
buns

Difficulty
Easy

Appears in

Scandinavian Classic Baking

By Pat Sinclair

Published 2011

About

Semlor, or Shrove Tuesday Buns, were originally served on the day before Ash Wednesday. The richness of these buns is a contrast with the coming lean days of Lent. Use a pastry bag to pipe the whipped cream into the center for a special touch.

Ingredients

¾ cup 2% milk
½ cup butter
⅓ cup

Method

Combine the milk, butter, ⅓ cup sugar and salt in a medium saucepan and heat until small bubbles form on the side of the pan, about 2 to 3 minutes. Cool to 115° F. The butter doesn’t need to be melted. Pour into the bowl of a heavy-duty mixer. Sprinkle the yeast over the warm water and let stand 5 minutes until the yeast is dissolved.

Add the yeast and stir in 2 cups flour and the bakin