Shrove buns with cream and whipped cream

Ingredients for Shrove buns with cream and whipped cream

Instructions for Shrove buns with cream and whipped cream

To prepare the Shrove buns with cream and whipped cream recipe, please follow these instructions:

In a bowl of lukewarm water in and it comes in the crumbling the yeast in it. Stir the yeast is completely dissolved. Add the cream, sugar and softened butter (the butter will be softened by taking the package out of the fridge and put it in a warm place for about one hour before use). Stir. Add the flour and knead the dough until it is smooth – Finally, not for real.

Style dough to uplift in ½ hour with a tea towel over it.

Meanwhile comes in all the ingredients for the cream in a small pot and stirs up well around while it is being heated. It should just reach the boiling point, but do not boil and must remember to stir well around all the time. Take the Pan from the heat and let it cool off.

Then take the dough and divide it in two. Each piece rolls in addition to a large square as in shares in 12-15 equal-sized squares approximately 10 x 10 cm. On the middle of each square put in then a small tablespoon cream, after which in the corners of the square along clamps over the filling, then in the forms of a bun. Set dough balls with the joints down on a plate with wax paper and let them raise even after ½ hour.

Brush the buns with the beaten egg and bake them in a preheated oven at 225 degrees c. alm. oven in 10-15 minutes.

Take the buns out and style them on a wire rack, where they must cool completely before decorating with icing, which ye have touched together by icing sugar, cocoa and water.

Just before Shrove buns must be served, whips up in piskefløden to the whipped cream. Cut an incision in the underside of the dough balls and then whipped cream fill in.