Shrove Tuesday buns

Estonians usually celebrate Vastlapäev  (Shrove Tuesday) by going tobogganing, if there is snow, of course. We eat whipped cream buns and eat pea soup. This year it was on February 9th and I was on a diet so I didn´t do any of these things.  Last year I made these awesome soft buns and I would like to share that with you this year because they were so yummy!

edit-1For the buns:

PREHEAT oven to 350F.

  • 1 cup 2% milk
  • 8-g pkg quick-rise yeast
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 2 1/2 cups all-purpose flour

Microwave milk until warm, about 1 min. Pour into bowl of a stand mixer fitted with dough hook. Add yeast and stir. Let stand until foamy, about 10 min.

Combine granulated sugar, butter, egg, vanilla and salt to yeast mixture and beat on medium. Then add flour, increasing speed to medium-high, until dough forms a ball and pulls away cleanly from the sides and bottom of the bowl, about 7 min.

Spray a medium bowl with oil. Line 2 large baking sheets with parchment. Lightly spray with oil. Transfer dough into oiled bowl. Lightly oil top of dough and cover with a damp tea towel. Let rise in a warm place until doubled in size, about an hour.

Roll out dough balls and transfer to prepared baking sheets. Cover with damp tea towels and let stand until double in size, about 45 min.

Egg wash the buns. And put it in the oven for 10-15 minutes, depending on your bun size.

Let the buns cool when ready. Prepare your whipped cream.

When the buns are cooled, cut a little bit of a top off, like a hat and empty a little bit inside the buns to fill it with whipped cream!You can either make your own or buy the “ready made” whipped cream from the store! Your choice!

edit-2Top it with powdered sugar.

AND ENJOY 🙂 I miss these buns so much!

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