The life of Wintery February: Hi, it's Sandra here! Today I'll share my feelings of the endless winter days through the lens of my camera. I've just arrived in our little rental apartment in Finland and I'm feeling inspired to organize the kitchen. Later, I'll be baking traditional Northern European Shrove Buns in three different ways (original, vegan and gluten free) and putting them to the test with my boyfriend! Enjoy!
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#northerneurope #wintervlog #mindfulliving #simpleliving #shrovetuesday #shrovebun
Music: Epidemic Sound
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Shrove Buns (4 pieces)
Dough:
1.25 dl of water
12.5 g of fresh yeast
50 g of sugar
0.25 teaspoons of salt
225-250 g of flour
50 g of butter or coconut oil
Cardamom if desired
For brushing:
A beaten egg or a mixture of coconut oil and maple syrup
Filling:
About 250 ml of heavy cream (35%) or whippable vegan alternative
2 tablespoons of sugar
Raspberry chia seed jam
Powdered sugar (for serving)
Instructions:
Mix yeast and warm water (37°C) until smooth. Add sugar and salt, then mix. Stir in the flour, followed by the softened butter or coconut oil. Knead until the dough pulls away from your hands and the bowl. The dough should remain soft and springy. Let it rise under a towel in a warm place for about 60 minutes.
Divide the dough into four parts. Knead each dough ball separately and roll them into round balls between your hands. Let the balls rise for about 10 minutes. Then brush the buns with beaten egg or coconut oil-maple syrup mixture and bake at 180 degrees Celsius for 20-25 minutes.
Whip the cream and sugar until soft, ensuring the whipped cream is not overwhipped. Cut off the "cap" on the cooled buns and scoop out a little of the bun contents. Then put 1 tbsp jam in each bun, followed by whipped cream. Place the pre-cut hat on top of the buns and sprinkle them with powdered sugar. Enjoy fresh!
TIMESTAMPS:
00:00 Life in February
05:29 Baking Shrove Buns in 3 Different Ways
13:26 Taste Test