Monday, February 23, 2009

Shrove Tuesday Buns

Shrove Tuesday Buns

The day before Ash Wednesday is called Shrove Tuesday. People customarily confessed on this day and were called shrove or shriven as a result - thus the name. Shrove Tuesday concluded the prelenten carnival in many countries. (Mardi Gras is one.) These cream-filled buns are a Swedish delicacy for this day. In Sweden the celebration is called Fettisdagen. It comes from the word "fett" (fat) and "tisdag" (Tuesday). Originally, this was the only day one should eat "Semlor" (Semla) (fat Tuesday buns), but these are now found in many grocery stores and bakeries preceding the holiday, and up until Easter

DIRECTIONS

1. Combine 2 cups flour, sugar, salt, yeast, and cardamom in a mixing bowl.

2. Heat milk and butter to hot (120-130 degrees). Add milk mixture to dry ingredients. Mix thoroughly.

3. Add egg and enough remaining flour to make a soft dough.

4. Knead on lightly floured surface until smooth - about 10 minutes.

5. Punch down dough. Shape dough into 12-inch rope and cut into 1-inch pieces. Shape these into smooth round buns.

6. Place on greased baking sheet. Let rise until double - about 30 minutes.

7. Bake in a preheated 400 degree oven 10-15 minutes or until done. Cool on wire rack.

8. When cool, slice top off each bun and scoop out center with a fork, leaving a shell 1/4- to 1/2-inch thick. Set crumbs aside for filling.

9. Make filling: Mix reserved crumbs, chopped nuts, confectioners' sugar, light cream, and vanilla or walnut extract.

10. Spoon filling into buns. Add a heaping spoonful of whipped cream to each. Put tops back on and sprinkle with confectioners' sugar.

Recipe Source: Festive Bread Book, The by Kathy Cutler, Barron's Educational Series, Inc., 1982

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