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Catholic Recipe: Shrove Tuesday Buns II


  • 3-3 1/2 cups flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 tablespoon active dry yeast
  • 1 teaspoon ground cardamom
  • 3/4 cup milk
  • 6 tablespoons unsalted butter
  • 1 egg
  • confectioners' sugar
  •  Filling
  • 3/4 cup finely chopped nuts
  • 3/4 cup confectioners' sugar
  • 1 cup light cream
  • 1/2 teaspoon vanilla or walnut extract
  • 1 cup heavy cream, whipped
  • Details

  • Yield: 12 buns
  • Prep Time: 1 1/2 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Sweden

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, but the buns deserve to be more widely enjoyed. My family raves over them.


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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