Next week in Tuesday will be shrove Tuesday and that day there are popular special buns with whip cream filling. It is also tradition in Estonia among with so many other traditions on that day.
We start first to sledge down from the hill. After the traditions and believes, the one, who will have longest ride, will have tallest linen in autumn. Another thing what we have as tradition on that day, we eat after sledge ride pea-soup. The best would be home made with smoked ham or bacon inside. Also we cook pig hooves and eat. Some people does not find it a very interesting but that was tradition in old times, since after that when the meat was eaten, then parents made the plaything out of bones to children so that they could play with something. As it comes for dessert, when we ate buns.
Today I tried to bake some of those kind of buns. It have been my second try. Last year I was try first time, but I must admit, this year was the result much better. They had grown more and dough was more full of air. One reason, why I wanted to try to make self, was because here in Sweden those buns are so sweet. If we in Estonia are used to have them with whip cream and cranberry jam, when here they are with whip cream and marzipan or whip cream and vanilla cream. That makes them very sweet on the other hand, since cranberry jam usually is not that sweet and that takes sweetness off. I also used cardamon in buns, because I truly love cardamon in buns. I love the smell and I love the taste.
So, here are ingredients in my buns:
100 gr butter
3 dl milk
50 gr yeast
½ teaspoon salt
1 dl sugar
1 egg
½ teaspoon ammonium carbonate
ca 1 l wheat flour
Mix butter and milk and heat them together up to 37 degree, what should be a normal hand warm.
Mix sugar, yeast, ammonium carbonate and salt with each other until yeast is melted. Add warmed milk and butter into yeast and one egg. Mix it all together with flour and let it stay under covered around 35- 40 minutes. Take dough out of bowl and make buns. You will get between 9-15 buns out of dough. Depends how big buns you want. Let them stay around 30 minutes more on baking plate before you put them to oven. Heat oven up to 250 degrees. Brush them together egg or milk and put them to oven and bake them 8-10 minutes.
I had them in oven for 10 minutes and as I was also add a little bit sugar in to e egg, I got them bit more brown.
After I took buns out and put them to cool down, I was made vanilla cream, just to put it bit together with whip cream, so that my dear fiancee would feel bit Swedish shrove Tuesday buns taste. So, the ones I made was bit mix from both countries.
