Shrove Tuesday Buns

• 250 ml milk
• 25 g compressed yeast or 11 g dry yeast
• 1 egg
• 1/2 teaspoon salt
• 100 ml sugar
• 1 teaspoon ground cardamom
• 700 ml wheat flour
• 100 g soft margarine
• for glazing
• 1 egg
• for filling
• 300 ml whipping cream (35-38% fat)
• 2 teaspoons vanilla sugar
• sugar (optional)

1. If you are using the compressed yeast, warm the milk on the stove to lukewarm, dissolve the yeast in the milk; dry yeast can simply be mixed into the flour.
2. Add egg, sugar, salt and cardamom to the milk, mixing continuously, then gradually add flour.
3. Add soft margarine at the final phase of kneading.
4. Knead the dough by hand or machine until it is smooth and does not stick to your hands or the bowl.
5. Leave to rise in a warm place under a cloth, until it is double it s size.
6. Shape small buns from the dough, place them on greaseproof paper on a baking sheet, and leave them to rise again under the cloth.
7. Prepare oven to 225 u0b0C, brush the buns with beaten egg and bake in the oven for 10 minutes. Allow to cool.
8. Whip the whipped cream with sugar.
9. Cut off the top of the buns, pile whipped cream mixed with vanilla sugar on the lower halves, and put back the lids.

milk, compressed yeast, egg, salt, sugar, ground cardamom, flour, margarine, egg, filling, whipping cream, vanilla sugar, sugar

Taken from www.food.com/recipe/shrove-tuesday-buns-202956 (may not work)