Low-fat Shrove buns

Ingredients for Low-fat Shrove buns

Instructions for Low-fat Shrove buns

To prepare the Low-fat Shrove buns recipe, please follow these instructions:

Warm water and milk in a small saucepan, pour it into a bowl and udrør the yeast in it. Add the other ingredients (keep a little flour back) and knead the dough well Let dough raise approximately ½ hour, uncovered in the meanwhile prepare the cream cake.

Cream: whisk all the ingredients for the cake, cream together Warm the cream up to boiling, stirring constantly Boil the cream while stirring for about 1 minute. Allow to cool (if desired, sprinkle with a little sugar so there will be no "skins" on).

Beat the dough down and knead it thoroughly. Portion dough into two equal parts Deploy each part to a square of about 30 x 30 cm.

Share each square in 9-10 equal-sized squares Put 1 tsp. cake cream and/or jam on each square and pick up the four corners. Close the bread roll well around the cream by pressing the edges together. Set the bread roll at the plate with the closure at the bottom.

After raising approximately ½ hour.

Brush with beaten egg or coffee Bake together in the middle of the oven at 200 degrees c. alm. oven in 12-15 minutes.

Allow to cool and sprinkled with icing sugar or decorating with cacaoglasur (made of 2 ½ dl. icing sugar, 2 tsp. cocoa and 5-6 TSP. water is stirred together).

Tips:
For the cream can be replaced with sugar SWEET, but generally there are no more sugar and fat than a diabetic can eat a bun. The glaze can also be made without cocoa.