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

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]

This Recipe is :

Sugar Free / Low SugarVegan




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


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.


The buns can be frozen.






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!



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

Click to add comment
Taylor Haynes
11 Months Ago

Elizabeth Peitz

Taylor Haynes
11 Months Ago

Elizabeth Peitz

Margaret Brodie
11 Months Ago

I can taste them !

Margaret Brodie
11 Months Ago

I can taste them !

Lisa Hardcastle
11 Months Ago

Susan G Randall

Giz Esp
11 Months Ago

Osiris Espino custard filled!!

Osiris Espino
10 Mar 2016

theyre vegan......

Tine Tordenhjerte
11 Months Ago

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

Stine Højrup Larsen
11 Mar 2016


Tine Tordenhjerte
11 Mar 2016

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

Taylor Haynes
11 Months Ago

Elizabeth Peitz

Tyler Brandon
11 Months Ago

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

Brittany Morin
11 Months Ago

Jacqueline Briand mmmmmmmmmm


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