Shrovetide Bun: A Traditional Scandinavian Delight

Ingredients

500 g white flour
1 tsp salt
50 g sugar
1 tbsp active dry yeast
300 ml warm milk
50 g melted butter
1 egg
200 g strawberry jam
200 ml whipped cream
1 tbsp powdered sugar for dusting

Steps and instructions

In a large bowl, combine the flour, salt, sugar, and active dry yeast.
Pour the warm milk into the dry mixture and stir until a dough starts to form.
Add the melted butter into the dough and knead until the dough is smooth and elastic. This should take about 10 minutes.
Place the dough in a greased bowl and cover with a cloth. Let it rise in a warm place until it doubles in size, about 1 hour.
After the dough has risen, punch it down and divide it into 12 equal pieces. Shape each piece into a round bun.
Place the buns on a baking sheet lined with parchment paper and let them rise again until they double in size, about 30 minutes.
Preheat the oven to 200 degrees Celsius.
Beat the egg in a bowl and brush the tops of the buns with the egg wash.
Bake the buns in the preheated oven for 15-20 minutes, or until they are golden brown.
Remove the buns from the oven and let them cool completely.
Once cooled, cut a lid off the top of each bun and scoop out a small amount of the inside.
Fill the hollowed buns with strawberry jam and whipped cream.
Replace the lid on each bun and dust with powdered sugar before serving.

Tools for making

Mixing Bowl - A large bowl to combine the ingredients and knead the dough.
Baking Sheet - A flat sheet used for baking the buns in the oven.
Parchment Paper - Used to line the baking sheet and prevent sticking.
Cloth - A clean cloth to cover the dough while it rises.
Greased Bowl - A bowl greased with butter or oil to hold the dough while it rises.
Brush - Used to apply the egg wash onto the buns before baking.
Knife - To cut the lid off the buns and scoop out a small amount of the inside.
Spoon - To fill the hollowed buns with strawberry jam and whipped cream.

Recipe variations

Replace white flour with whole wheat flour for a healthier option.
Add a teaspoon of cinnamon to the dough for a hint of spice.
Use a different type of jam, such as raspberry or apricot, instead of strawberry jam.
Add chocolate chips or chopped nuts to the dough for added texture.
Make it savory by omitting the sugar and filling the buns with cheese and herbs.
Try a different filling like lemon curd or Nutella instead of jam and cream.
Brush the tops of the buns with melted butter before baking for a richer flavor.
Add a sprinkle of finely grated lemon or orange zest to the dough for a citrusy twist.
Add a pinch of cardamom or nutmeg to the dough for a warm, aromatic flavor.
Make miniature-sized buns by dividing the dough into smaller portions.
Experiment with different shapes for the buns, such as braided or twisted designs.
For a vegan option, replace the milk with plant-based milk and use a vegan margarine instead of butter.

Recipe overview

This Shrovetide Bun recipe brings a delightful treat that has been traditionally enjoyed during Shrovetide, the period before the start of Lent in many cultures. These buns are light, fluffy, and filled with sweet strawberry jam and creamy whipped cream, then dusted with powdered sugar for a picturesque finish. The preparation involves a simple dough-making process, followed by an equally easy filling and assembly stage. The end result is an irresistibly delicious pastry that is ideal for breakfast, dessert, or a midday snack. Whether you're familiar with Shrovetide traditions or just in search of a new delightful pastry recipe, these buns are sure to be a hit in your kitchen.

Common questions

Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast for active dry yeast in this recipe. Use the same amount of instant yeast as specified for active dry yeast.
Can I use a different type of jam?
Absolutely! While the recipe suggests strawberry jam, you can use any flavor of jam or preserve that you prefer.
Can I make the dough in a bread machine?
Yes, you can use a bread machine to make the dough. Simply add the ingredients to the machine according to your machine's instructions and select the dough cycle. Once the dough has risen, continue with the remaining steps in the recipe.
Can I freeze the buns?
Yes, you can freeze the buns. After they have cooled completely, place them in an airtight container or freezer bag and store them in the freezer for up to 2 months. Thaw them at room temperature before serving.
Can I omit the whipped cream?
Yes, if you prefer, you can omit the whipped cream filling and simply enjoy the buns with just the jam filling. It will still be delicious!
Can I make smaller or larger buns?
Yes, you can adjust the size of the buns according to your preference. For smaller buns, divide the dough into more portions, and for larger buns, divide it into fewer portions. Just keep in mind that the baking time may need to be adjusted accordingly.

Serving dishes and utensils

Baking sheet - Used for baking the buns in the oven.
Parchment paper - Placed on the baking sheet to prevent the buns from sticking.
Large bowl - Used for mixing the dough ingredients.
Whisk - Used for whisking the dry ingredients together.
Measuring cups and spoons - Used for accurately measuring the ingredients.
Cloth - Used to cover the dough while it rises.
Baking brush - Used for brushing the egg wash on top of the buns.
Knife - Used for cutting a lid off the buns and hollowing them.
Spoon - Used for scooping out the inside of the buns.
Spatula - Used for spreading the strawberry jam and whipped cream into the buns.
Sifter - Used for dusting powdered sugar over the buns.

Origin stories

Shrovetide buns, also known as Semlor in Swedish, are an indulgent treat traditionally enjoyed in Nordic countries during Shrovetide, the period before Lent. The custom of indulging in these sweet, cream-filled buns comes from the old tradition of feasting before the fasting period of Lent. In Sweden, these buns have become so popular that they are now enjoyed from Christmas until Easter. However, back in the 18th century, King Adolf Frederick of Sweden took the Shrovetide bun indulgence to another level. It is said that he passed away after consuming a meal of lobster, caviar, sauerkraut, smoked herring and champagne, topped off with 14 servings of his favorite dessert, Semla in warm milk, also known as 'Hetvägg'. Since then, the King's hearty appetite for Semla has become a legendary tale in Swedish food history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.