Quick, light and airy water-baked Shrovetide buns with cream
I love water cakes, and they are both fun and quite easy to make. Here I have used water-baked dough for delicious Shrovetide buns with cream / whipped cream filling.
I myself do not eat dairy products, and has therefore used Naturli Vegan block for butter and whipped Soya cream as whipped cream and Soya vanilla milk for the cream…but can of course easily be made with plain butter, milk and cream.
They taste absolutely amazing, but with Soya whipping bar I do not think it will be quite as stiff as ordinary whipping cream, so the cream is a little more liquid.
The dough is made in a pan
Put on a plate with spoon or spray bag
Bake until golden brown
Light and airy
Put the cream in with a spray bag at the bottom and possibly just a blob in the lid before putting it on.
Almost finished Shrovetide buns, the cream is set and the icing sits on the top half
RECIPE – Shrovetide buns with cream approx 12 pcs
INGREDIENTS
LET
100 (g) butter (even I use Naturli Vegan block)
2 DL water
100 g wheat flour
3 eggs
+ possibly a bit of cardamom
CREAM FILLED
LAGKAGECREME
2 eggs
3 tablespoons sugar
3 tablespoons flour (maybe 4 spk if Soy milk)
vanilla bean or 1,5 teaspoon vanilla sugar
3 dl milk or Soy vanilla drink
WHIPPED CREAM
2,5 dl dl whipping cream / Soy whipping bar
1 teaspoon vanilla sugar, or vanilla extract
GLAZE
Icing sugar and a lot of cocoa are stirred with soy milk / milk. Make the glaze as thick as possible, but it must be able to flow a little.
APPROACH
If necessary, start with the layer cake cream so that it can stand and cool
Water hills
- Turn on the oven at 220ºC
- Bring water and butter to a boil
- Sift in the flour and stir the dough thoroughly until it is gathered, it must be quite thick for the eggs must also be in, it looks thin put evt. more flour in.
- Cool the dough slightly and add the eggs while stirring
- Stir well, lumps of dough use a hand blender if necessary
- Can be put in a spray bag or put with 2 shave
- Bag ved 220ºC i ca 25 min, do not open the oven until at the earliest 20 min. They should be nicely brown so as not to flatten when taken out.
- Take a test bun and see if it collapses
- Let the buns cool
- Fill cream in the bottom bun and put icing on the top half , assembled at the end, put some cream in the lid before assembling
Layer cake cream
- Whisk all ingredients, eggs, sugar, milk, flour and vanilla sugar, together in a saucepan
- Stir well and bring to a gentle boil
- The dough should not be too liquid
- The cream is cooled and turned in the whipped cream
