I love Mardi Gras buns, and Christmas is barely over before I start looking forward to baking Mardi Gras buns. It is a firm tradition with home-baked Mardi Gras buns at our house. My birthday is February 12 myself, so Mardi Gras buns are also a regular part of the birthday table.
This year I wanted to develop my own recipe for Mardi Gras buns with the taste of Morocco. My starting point is the sweet Moroccan buns, which are often enjoyed for breakfast in Morocco, called Krachel. They are made with orange blossom flavor and aniseed. However, I have replaced the aniseed with saffron, as I just love saffron in baked goods and for me it is a more Moroccan taste. I have made the bun dough lovely sweet and soft with extra butter. In this way, you get a Mardi Gras bun that also stays fresh the next day.
Inside the Mardi Gras bun is a remonce with a predominance of marzipan with grated orange peel and a vanilla cream with orange blossom. On top there is an orange-coloured glaze decorated with dried saffron flowers and gold star dust.
Bon appetite!
Recipe 12-15 pcs.
Ingredients
Ball dough
30 grams of yeast
2 dl milk
2 eggs
200 grams of butter - room temperature
75 grams of sugar
1 teaspoon of salt
1 teaspoon cardamom
3 tablespoons fleur d'orange (possibly 4 if you want extra flavor of orange blossom)
saffron approx. 0.25 grams
500-550 grams of flour
Vanilla & Orange blossom cream
2.5 dl. milk
35 grams of flour
2 tablespoons orange blossom water
1 vanilla pod
50 grams of sugar
Preparation
Ball dough
Heat the milk with saffron that you have had through a killer. Let the milk and saffron sit for a while, so that the saffron colors the milk well.
Stir the yeast into lukewarm milk
add eggs and stir
add sugar, cardamom, salt and stir
add ça half of the flour and cut the butter into small squares and mix it gradually with the flour. I use a mixer so that the veil is kneaded well around the dough faster. Then add the rest of the flour. The dough should be very soft and slightly sticky.
If you prefer to knead by hand, heat the butter slightly without it melting. This makes it easier to knead by hand.
Let the dough rise for about an hour to 1.5 hours.
Meanwhile, prepare the vanilla cream and the remonce
Vanilla & Orange blossom cream
Boil the milk with the whole vanilla pod and orange blossom water.
Beat the eggs and sugar until frothy, beat in the flour and mix the milk mixture with the egg mixture.
The mixture is poured back into the pan and must be whipped up to the boiling point and until the cream thickens, it must not become completely stiff, but must be quite thick. Put the cream in the fridge until it is completely cold.
Remance
200 grams of marzipan
100 grams of sugar
100 grams of soft butter
Grated orange peel from a large orange.
How to assemble your Mardi Gras buns
Roll out the dough and cut it into 12-15 equal squares
put a teaspoon of remonce and a teaspoon of cream in each bun and gather the 4 ends well so that the filling does not run out. Place the round buns on the plate and let them rise for a good half an hour.
Brush them with egg
Bake at 200 degrees normal. oven for approx. 12-14 min. until they are golden on top.
When the bun has cooled, you can decorate with glaze, saffron flowers and gold dust. You can also decorate with candied orange peel.
If you want a slightly fresher version of the buns and more orange flavour, you can spread a very thin layer of orange marmalade on mixed with a splash of orange blossom water. It is important that the layer is ultra-thin and lies below the cream and cream, so that the flavor from the orange does not overpower the rest.
You can also make a white chocolate ganache and dip the buns in it before decorating.
Served on a nice plate. You can find many beautiful Moroccan dishes at Tibladin, both in stoneware and Moroccan ceramic dish
