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Recipe: Shrovetide buns with lemon curd, topped with meringue
Here is a recipe from Aykut, one of our ChefMe chefs. He has created a Shrovetide bun that will go home
Lentelavnsboller
- 25g of yeast
- 1.5 dl of sweet milk
- 2 æg
- 100g of blødt butter
- 400g of flour
- 50g of sugar
- 1/2 tsp salt
- Optional: 1 tsp cardamom and vanilla sugar
- 1 æg for brushing
Lemon curd
- 1 tbsp finely grated lemon zest (approx. 1 lemon)
- 4 egg yolks
- 1 dl lemon juice (approx. 1-2 lemons)
- 1 dl sugar
- 85 g butter
Italian meringue
- 120 ml water
- 300 g sugar
- 120 g pasteurized egg whites
Procedure:
Step 1
Crumble the yeast and dissolve in slightly warmed milk (around 35-37 degrees). Whisk in the eggs and the soft dough.
Step 2
Put the dough in a mixer or continue in the hand mixer. Add the flour, salt and sugar (including the optional elements) to the dough and mix for about 10 minutes. The dough should be pliable and soft, it will rise as it rises. Leave the dough to rise in a bowl in a warm place with a clean, damp tea towel for at least 1 hour.
Step 3
Make the lemon curd while the dough is rising. Whisk the egg yolks in a saucepan with the lemon juice, lemon zest and sugar and heat over medium heat while whisking. Continue whisking until the mixture reaches the consistency and light color of a béarnaise sauce (about 5-10 minutes). Remove the pan from the heat and add the melted butter while whisking. Allow the curd to cool and refrigerate.
Step 4
Take the dough out onto a floured board and form 24 small balls. Place the buns on a baking sheet lined with baking paper and let them rise again under a tea towel on the kitchen table for about 1 hour or until they have almost doubled in size.
Step 5
Whip the egg whites in a mixer or with an electric whisk until stiff enough to stand on their own. Heat the sugar and water in a saucepan over low heat until the sugar has melted. Turn up the heat and let the mixture reach 116 degrees. Remove the pan from the heat and pour the sugar syrup into the stiffly whipped egg whites a little at a time while continuing to whisk. Continue until all the syrup has been whipped into the egg whites.
Let the meringue cool down and place in the fridge.
Step 6
Baste the buns with a whipped egg and bake in a preheated oven at 175 degrees C for about 18 minutes. Let the buns cool on a wire rack.
Step 5
Place the lemon curd and meringue in their own piping bag, freezer bag or similar and cut a triangular incision in the bag. Arrange the buns by cutting them in half, filling with lemon curd and placing the top on top. Decorate the top with Italian meringue and use a gas burner to give the meringue some charcoal. Be careful not to get too close to the flame and only briefly pass the flame, as the meringue will burn very easily.
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Enjoy 👨🏻🍳
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