Cake #174 - Giant Shrove Bun

Small bun and large coffee or large bun and small coffee...?

Tuesday Humour Cake - Giant Shrove Bun with Marzipan, Strawberry Jam and Whipped Cream.

Happy Shrove Tuesday!

Shrove Buns (makes 1 giant bun or 12 small buns)

Dough
300 ml  lukewarm milk
25 g fresh yeast (or 1 bag / 7 g fast action dried yeast)
100 ml sugar
½ tsp ground cardamom
1 egg
100 g melted butter
about 1 litre plain flour

1 egg for glazing
almond flakes or pearl sugar

Filling
whipped cream
marzipan
raspberry/strawberry jam

1. Dissolve yeast in warm milk.
2. Add sugar, cardamom and egg and mix well.
3. Start adding flour gradually.
4. After you have kneaded in about half of the flour, add melted butter.
5. Knead in more flour until your dough is not sticky any more but still soft. It is better to leave the dough a little too soft than make it too dense as the buns will be too dry and hard after baking.
6. Leave the dough to rise in a warm place until double in size, for about half an hour.
7. Make one giant bun or 12 small, equally sized buns.
8. Let rise for half an hour.
9. Preheat the oven to 175C for a giant bun or 225C for small buns.
10. Glaze with egg, sprinkle wih almond flakes or pearl sugar and bake in the oven for about 30 minutes/giant bun or 15 minutes/small buns.
11. Let cool completely before filling with marzipan, jam and whipped cream.