The origin of the day comes from Catholic Easter traditions. The next day, Ash Wednesday, is the beginning of the 40 weekday Lent for Easter. Maybe that is the reason why traditional Shrove Tuesday treats are extra fatty.
Nowadays, the most common tradition for Shrove Tuesday is to go sledging with the whole family, and then return home to eat hot pea soup followed by delicious (and fatty) Shrove Buns.
This year we did it all and had great family fun together!
20 Shrove Buns (Laskiaispulla in Finnish)
For the Dough:
5 dl (2 cups) milk,
50g yeast (one packet),
1.5-2dl (3/4 cups) sugar,
1 tsp salt,
2 tsp cardamom,
150-200g margarine or butter,
about 1kg (2 lb) flour
For the filling:
Almond paste or raspberry jam, 2.5dl (1 cup) whipped cream
For the Topping:
1 egg, flaked almonds and coarse sugar
- Dissolve yeast into lukewarm milk in a mixing bowl. Add sugar, salt, cardamom and egg and mix ingredients together.
- Add half of the flour and stir into a soft dough. Mix soft margarine or butter into a dough and add as much from the rest of the flour as needed. The dough is ready when it no longer sticks to the bowl or to your fingers.
- Cover the mixing bowl with a kitchen towel and leave the dough to rise in a warm place for approximately 30 minutes.
- Pour the dough onto a floured baking board, knead and cut it into 20 pieces. Roll pieces into buns and place on baking sheet which is covered with greaseproof paper.
- Leave the buns to rise and brush them after with beaten egg. Sprinkle the buns with flaked almonds and coarse sugar.
- Bake at 200 C (390 F) for 15 minutes. Cool the buns and cut off the tops. Fill with almond paste or raspberry jam and whipped cream. Serve with milk, hot chocolate, tea or coffee.
Photos: Laura and Pinterest (buns)