Instructions

Melt the butter, then add in the milk and heat the mixture until it's lukewarm. Transfer to a mixing bowl. Add the yeast, Sukrin icing, sugar/honey and cardamom. Add FiberFin and most of the flour, then knead everything together to a smooth, supple dough. Add some extra flour if necessary.

Cover the dough with plastic foil and set to rise for approx. 1 hour in a warm room.

Transfer the dough to a floured surface and divide into 16 pieces. Roll each piece into a bun, place them on a baking paper lined with baking paper and set to rise for 30-40 minutes. Preheat the oven to 225 degrees Celsius. Wash the Shrovetide buns with whisked egg and bake the buns for 12-15 minutes.

Cool the buns on a rack - in order to fill the Shrovetide buns with whipped cream they must be completely cold. Cut the top off the buns. Fill with sugar-free jam and a dollop of whipped cream. Place the lid back onto the filling and sprinkle with Sukrin icing.

Tips:

More exciting fillings: Feel free to experiment with the Shrovetide buns. Add some sugar-free chocolate, marzipan or other favourite inside each bun pre-baking. It'll be an extra nice surprise for your guests.

Shrovetide buns in bed?
You can pre-make the Shrovetide buns and bake them just before eating. Follow the procedure above and shape the dough into buns. Place them on a baking tray, cover with plastic and leave in a cold room over-night. Bring the Shrovetide buns back to warm room temperature for approx. 30 minutes before baking them - and then enjoy for breakfast in bed!

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Nutritional values are calculated without filling.

Nutrition facts