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

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 4x5-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.