Shrovetide Buns with Pastry Cream
Soft and airy Shrovetide buns with a sweet surprise inside. The golden buns are filled with marzipan and injected with silky smooth pastry cream.
Posted on 2/7/2026
Servings
10
Total time
3 hours
Servings
10
Total time
3 hours
Ingredients
Dough
Pastry Cream
Additionally
Instructions
Dough
Crumble the yeast into lukewarm milk
Melt the butter and stir it into the mixture
Add the remaining ingredients and knead the dough with dough hooks until it releases from the bowl
Let the dough rest covered with a cloth for 1 hour
Roll out the dough into a large square and cut it into 10 squares
Distribute 10g of marzipan in each square
Fold the corners together and press them well to form small packages
Place the buns on a baking sheet with parchment paper with the seam side down
Let the buns rise again for 1 hour
Brush the buns with a beaten egg and bake them at 200°C conventional oven for 15 - 20 minutes
Pastry Cream
Whisk together the egg, milk, sugar, cornstarch, and seeds from the vanilla pod in a saucepan
Heat the mixture while stirring constantly until it thickens
Let the cream cool completely in the refrigerator
Whip the cream to soft peaks and fold it into the pastry cream
Cut a small hole in a piping bag and fill it with pastry cream
Poke a small hole in the bottom of each Shrovetide bun and fill with cream
Additionally
Crumble the freeze-dried raspberries and mix them with sugar
Melt the butter, brush the buns, and sprinkle with the sugar mixture
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