Norwegian Shrovetide buns

I asked Tove if she would share her recipe for the buns that the family made with Thulani in this post and she has very kindly agreed to do so :-)  Here is the recipe:

Our Shrovetide buns. J (But you can eat them at Easter too…)

• 1 liter wheat flour
• 50 gram yeast
• 3,5 dl milk
• 100 gr. butter
• 1 and 1/4 dl sugar
• 1 ts cardamom
•  1 egg (to use if u want a shiny light brown surface on your buns) J

Mix flour, yeast, sugar and cardamom. Melt the butter and add the milk. Wait till it’s lukewarm, 37 degrees. Pour the milk with the yeast into the flour mix and stir it together, until it is pliable dough. Sprinkle with a little flour, and let the dough rest under a kitchen towel until it’s twice it’s size.

Make a “sausage” of the dough and part the dough into as small or big buns you want to. Let the buns rest one more time, for 30-60 minutes, before baking it in the middle of the oven on 200 degrees for about 10-15 minutes.

When you’re finished and the buns are outside again, part as many of them as you wish into halves. Fill them with jam (we use strawberry jam, but that’s up to you) and whipped cream. Put them together again and sprinkle with icing sugar.

Enjoy your Shrovetide buns!

*1 dl = 100ml