When Morocco meets Denmark in flavors and traditions
I've probably mentioned it before :-) But I love Mardi Gras buns. However, I think you can easily get tired of the very traditional Mardi Gras buns. I have developed a recipe that will give you an exotic and soft taste of Morocco. This recipe smells and tastes like roses. Rose water is an ingredient you often come across in Moroccan cuisine. It has a mild perfumed taste and goes well with the almond flavor in the cake. The airy rose foam is stirred up with white chocolate, rose water and dried rose petals.
You can also make these Mardi Gras buns for Valentine's Day with the beautiful rose-colored foam and surprise someone you care about.
Moroccan Mardi Gras buns with rose and almonds - approx. 10 pcs.
25 grams of yeast
2.5 dl milk
3 tablespoons of rose water and 2 teaspoons of crushed rose petals in killer
1 teaspoon cardamom
a pinch of salt
75 grams of sugar
550 grams of flour
100 grams of soft butter
1 egg
Warm the milk together with crushed rose petals and rose water. Stir the yeast into lukewarm milk. Add sugar, eggs, cardamom and salt. Add half of the flour and stir in a mixer. The soft butter is added little by little and the rest of the flour is added. The dough should feel slightly sticky, but firm. Leave the dough to rise for 30-45 minutes.
When the dough has risen, form approx. 10 buns. Let the buns rise until doubled in size on the baking sheet for 45 min-1 hour. Brush with beaten egg.
Bake at 220 degrees conventional oven for approx. 10-12 min until they are golden
Prepare rose foam and almond fudge while the buns are rising.
Mandelguf
130 grams of grated marzipan
75 grams of almond slivers –
3-4 tablespoons of rose water
Grate the marzipan into one Cheers. Toast almond slivers in a teaspoon of butter and a tablespoon of sugar until they are golden. Add the roasted, cooled almond slivers and mix with rose water.
Rose foam
6 dl cream
150 grams of white chocolate
4-5 tablespoons of rose water
2 sheets house air
red fruit colouring
The white chocolate is heated over a water bath with 4/5 tbsp of rose water – Soak 2 beds of husblas in cold water, wring out water and melt in the chocolate mixture. Color with red food colouring. The color should preferably be dark pink, as the color lightens when the rest of the whipped cream is mixed in.
Carefully fold a spoonful of whipped cream into the slightly cooled chocolate mixture. Then mix the chocolate mixture together with the rest of the cream in one Cheers and refrigerate
Cut the bun in half (bottom part must be largest)
Hollow out the bottom bun with a fork and fill the bottom with almond fudge.
Fill the chocolate foam in a piping bag and pipe a round ball into each bun. The tops are decorated with pink icing, rose dust and rose petals before they are placed on top of the bun with foam.
Serve immediately on a beautiful dish. Bon appetite
