Old-fashioned Shrovetide buns

Stir the yeast into the plant milk until it is completely dissolved. Feel free to use your mixer. Then add the rest of the ingredients to the dough, stirring continuously until it has come together.

The dough should rise for 2 to 4 hours or until the next day.

The cake cream is made by blending the ingredients together. Keep it cool until ready to use.

Toast 200g almonds (in a pan or in the oven). Blend the dates and then add the toasted almonds, cocoa nibs and salt.

Divide the dough into lumps of 60-70 g each. Sprinkle flour on the table and then press one lump at a time to flatten it. Place a couple of teaspoons of cake cream, the base filling and some chocolate on the dough and bring the corners together to seal well. Place the buns on a sheet of baking paper and let them rise before baking for 15-20 minutes at 180 degrees C in a preheated oven.

Let the buns cool and then garnish with melted chocolate and chopped almonds.

Enjoy!

Dough:
25 g yeast
150 g plant milk
100 g plantain
1 blended banana
1 tsp cardamom
0.5 tsp salt
500 g wheat flour
100 g plant butter

Cake cream:
2.5 bananas
150 g plantain
0.5 vanilla pod
2 tsp coconut oil

Bottom filling:
200 g roasted almonds
150 g dates
1 tbsp. cacao nibs
1 pinch of salt
Cacao nibs

Topping:
Melted chocolate
Chopped almonds