Shrovetide Buns with Raspberry Filling
Soft, airy Shrovetide buns filled with a fresh raspberry filling that provides a slightly tart contrast to the sweet bun, making each bite extra juicy.
Posted on 1/16/2026
Servings
16
Total time
2 hours
Servings
16
Total time
2 hours
Ingredients
Raspberry Filling
Dough
Instructions
Raspberry Filling
Grate the marzipan and mix it with the remaining ingredients.
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 just comes together and pulls away from the bowl.
Let the dough rest covered with a cloth for 1 hour.
Roll out the dough into a large square about 40 x 40 cm.
Cut the dough into 16 squares.
Distribute about 1 tsp of raspberry filling on each square.
Fold the corners together and press them well to form small packages so the filling cannot escape.
Place the buns on a baking sheet lined with parchment paper with the seam side down.
Let the buns rise again for ½ hour.
Brush the buns with a beaten egg and bake them at 200°C conventional oven for 15 - 20 minutes.
Let the Shrovetide buns cool and decorate with icing.
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