Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
single

SUBSCRIBE TO OUR Newsletter

Food Monster - Recipes

Shrovetide Buns: Danish Custard-Filled Buns For Easter [Vegan]

LIKE OGP ON FACEBOOK :
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

In Denmark, Shrovetide marks the beginning of Lent and is celebrated, primarily by children, with Shrovetide buns. These fluffy, soft, and sweet buns are filled with a rich custard and topped with a sweet chocolate glace. The buns in this recipe are sweetened naturally, rather than with refined sugar. Bake these as part of your holiday celebration, or anytime you're craving a sweet, custard-filled pastry.

Shrovetide Buns: Danish Custard-Filled Buns For Easter [Vegan]

Serves

20

Ingredients

For the Buns:

  • 1 tablespoon psyllium husks
  • 1/4 cup water
  • 1 cup lukewarm water, or almond milk for a richer taste
  • .88 ounces fresh yeast or 2 tablespoons agave or maple syrup
  • 1/2 teaspoon salt
  • 1 1/2 cups spelt flour
  • 1/4 cup coconut oil, softened
  • 1 1/2 cups white flour (can be substituted with spelt)

For the Custard:

  • 1 cup almond milk
  • 2 tablespoons corn or potato starch
  • 1/2 teaspoon vanilla powder or extract
  • 2 tablespoons agave nectar

For the Glaze:

  • 1 tablespoons coconut sugar
  • 1 tablespoons cocoa powder
  • 3-4 teaspoons boiling water

Preparation

To Make the Dough:

  1. Start by making the dough: place the psyllium husks in the 1/4 cup cold water and leave it for 5 minutes. Dissolve the yeast in the warm water.
  2. Mix in salt, agave/maple, and the psyllium husks, and knead in the first 1 1/2 cup of the dough. Knead in the soft coconut oil before adding the rest of the flour. Leave to rise for 30 minutes.
  3. While the dough rises, make the custard.

To Make the Custard:

  1. Mix everything in a small saucepan and stir until the starch is completely dissolved. Heat up while stirring constantly.
  2. When it boils, whisk vigorously and boil for 5 minutes, until it thickens. Pour out on a plate and cool down in the fridge or in the freezer.

To Make the Buns:

  1. Roll the dough out into a big square on a floured surface. cut 20 4×5-inch squares out of it and place a dollop of custard on each square.
  2. Fold the buns by picking up the corners of the square and pinch them together. Pinch the sides together too. Place the bun with the corners down on a baking sheet with baking paper.
  3. Leave the buns to rise for another 30 minutes., while the oven heats to 390°F.
  4. Bake for 15-20 minutes, until golden brown and brown on the bottom), in the middle of the oven. Leave to cool slightly before adding on glaze.

To Make the Glaze:

  1. Make the glaze by mixing everything together very well. Add a bit of water at a time to make sure it doesn’t get too wet. Spread out on the buns and serve.

Notes

The buns can be frozen.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Wholesome plant-based snacks and meals inspired by European flavors.

I’m Josefine, the author, recipe creator and photographer behind Sprouted Fig. Here I write about my biggest passion: healthy, vegetarian whole foods. My blog is vegetarian, but I love making and eating vegan foods – actually that’s what I do most, so a lot of my recipes are vegan. Vegan for the animals and vegan for our earth! I just graduated high school and my big dream is to get to study nutrition and health one day. Please feel free to ask me anything – either through my social media accounts or on the blog. Happy cooking!


 

 

Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Braised Seitan Short Ribs in Spicy Chili Sauce [Vegan]

10 Italian Spices That Will Spike Up Your Meals

Sunny Side Up Fried ‘Egg’ [Vegan]

10 Best Veggies to Dehydrate and How to Eat Them

Colombian Black Bean Stew [Vegan]

Colombian Black Bean Stew

Pumpkin Cinnamon Roll Cake for One [Vegan, Gluten-Free]

Healthy Pumpkin Cinnamon Roll Cake for One

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

15 comments on “Shrovetide Buns: Danish Custard-Filled Buns For Easter [Vegan]”

Click to add comment
Taylor Haynes
1 Years Ago

Elizabeth Peitz


Reply
Taylor Haynes
1 Years Ago

Elizabeth Peitz


Reply
Margaret Brodie
1 Years Ago

I can taste them !


Reply
Margaret Brodie
1 Years Ago

I can taste them !


Reply
Lisa Hardcastle
1 Years Ago

Susan G Randall


Reply
Giz Esp
1 Years Ago

Osiris Espino custard filled!!


Reply
Osiris Espino
10 Mar 2016

theyre vegan......

Tine Tordenhjerte
1 Years Ago

I'm Danish... And I have no idea what these buns are!


Reply
Stine Højrup Larsen
11 Mar 2016

Fastelavnsboller?

Tine Tordenhjerte
11 Mar 2016

Ja Stine det kommer vist tættest på. Men da ikke til påske

Taylor Haynes
1 Years Ago

Elizabeth Peitz


Reply
Tyler Brandon
1 Years Ago

Like a vegan Boston cream donut. Let's give them a try


Reply
Brittany Morin
1 Years Ago

Jacqueline Briand mmmmmmmmmm


Reply


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×
  GET FOOD MONSTER APPX