{"id":11037,"date":"2024-01-14T12:03:52","date_gmt":"2024-01-14T11:03:52","guid":{"rendered":"https:\/\/tibladin.dk\/?p=11037"},"modified":"2025-02-22T13:56:55","modified_gmt":"2025-02-22T12:56:55","slug":"moroccan-mardi-gras-buns-a-la-semlor-with-rose-and-almonds","status":"publish","type":"post","link":"https:\/\/tibladin.dk\/en\/marokkanske-fastelavnsboller-a-la-semlor-med-rose-og-mandler\/","title":{"rendered":"Moroccan Mardi Gras buns a la semlor with rose and almonds"},"content":{"rendered":"
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\"Shrovetide<\/div>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><\/div><\/div>
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When Morocco meets Denmark in flavors and traditions<\/h1>\n

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.<\/p>\n

You can also make these Mardi Gras buns for Valentine's Day with the beautiful rose-colored foam and surprise someone you care about.<\/p>\n

Moroccan Mardi Gras buns with rose and almonds - approx. 10 pcs.<\/b><\/h3>\n

25 grams of yeast<\/p>\n

2.5 dl milk<\/p>\n

3 tablespoons of rose water and 2 teaspoons of crushed rose petals in killer<\/p>\n

1 teaspoon cardamom<\/p>\n

a pinch of salt<\/p>\n

75 grams of sugar<\/p>\n

550 grams of flour<\/p>\n

100 grams of soft butter<\/p>\n

1 egg<\/p>\n

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.<\/p>\n

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.<\/p>\n

Bake at 220 degrees conventional oven for approx. 10-12 min until they are golden<\/p>\n

Prepare rose foam and almond fudge while the buns are rising.<\/p>\n

Mandelguf<\/h3>\n

130 grams of grated marzipan<\/p>\n

75 grams of almond slivers \u2013<\/p>\n

3-4 tablespoons of rose water<\/p>\n

Grate the marzipan into one Cheers.<\/a> 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.<\/p>\n

Rose foam<\/h3>\n

6 dl cream<\/p>\n

150 grams of white chocolate<\/p>\n

4-5 tablespoons of rose water<\/p>\n

2 sheets house air<\/p>\n

red fruit colouring<\/p>\n

The white chocolate is heated over a water bath with 4\/5 tbsp of rose water\u00a0 <\/span>\u2013 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.<\/p>\n

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<\/a> and refrigerate<\/p>\n

Cut the bun in half (bottom part must be largest)<\/p>\n

Hollow out the bottom bun with a fork and fill the bottom with almond fudge.<\/p>\n

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.<\/p>\n

Serve immediately on a beautiful dish<\/a>. Bon appetite<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div>

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\"Mardi<\/div>\n\t\t<\/figure>\n\t<\/div>\n<\/div><\/div><\/div><\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"N\u00e5r Marokko m\u00f8der Danmark i smage og traditioner Jeg har sikkert n\u00e6vnt det f\u00f8r:-) Men jeg er vild med fastelavnsboller. Dog synes jeg let, man kan blive tr\u00e6t af de meget traditionelle fastelavnsboller. Jeg har udviklet en opskrift, der vil give dig en eksotisk og bl\u00f8d smag af Marokko. Denne opskrift dufter og smager af [...]","protected":false},"author":2,"featured_media":11044,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[130],"tags":[],"class_list":["post-11037","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-opskrifter"],"yoast_head":"\nMarokkanske fastelavnsboller a la semlor med rose og mandler - Tibladin<\/title>\n<meta name=\"description\" content=\"Fastelavnsboller \u00e0 la semlor med rose og mandelguf. Den feminine rosensmag g\u00f8r sig virkelig godt med det l\u00e6kre mandelguf. 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