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Shrove Tuesday Buns Recipe
|Flour||3 1⁄2 Cup (56 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Active dry yeast||1 Tablespoon|
|Ground cardamom||1 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
|Unsalted butter||6 Tablespoon|
|Finely chopped nuts||3⁄4 Cup (12 tbs)|
|Confectioners sugar||3⁄4 Cup (12 tbs)|
|Light cream||1 Cup (16 tbs)|
|Vanilla extract/Walnut extract||1⁄2 Teaspoon|
|Heavy cream||1 Cup (16 tbs), whipped|
Serving size: Complete recipe
Calories 5212 Calories from Fat 2749
% Daily Value*
Total Fat 309 g475.7%
Saturated Fat 163 g815%
Trans Fat 0 g
Cholesterol 1017.2 mg
Sodium 1689.8 mg70.4%
Total Carbohydrates 526 g175.2%
Dietary Fiber 24 g96.1%
Sugars 152.2 g
Protein 97 g194.2%
Vitamin A 172.5% Vitamin C 6.6%
Calcium 81% Iron 136.8%
*Based on a 2000 Calorie diet
2 Heat milk and butter to hot (120°F-130°F). 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°F 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.