Instructions

1. Dough
2. Crumble the yeast into lukewarm milk
3. Melt the butter and stir it into the mixture
4. Add the remaining ingredients and knead the dough with dough hooks until it releases from the bowl
5. Let the dough rest covered with a cloth for 1 hour
6. Roll out the dough into a large square and cut it into 10 squares
7. Distribute 10g of marzipan in each square
8. Fold the corners together and press them well to form small packages
9. Place the buns on a baking sheet with parchment paper with the seam side down
10. Let the buns rise again for 1 hour
11. Brush the buns with a beaten egg and bake them at 200°C conventional oven for 15 - 20 minutes
12. Pastry Cream
13. Whisk together the egg, milk, sugar, cornstarch, and seeds from the vanilla pod in a saucepan
14. Heat the mixture while stirring constantly until it thickens
15. Let the cream cool completely in the refrigerator
16. Whip the cream to soft peaks and fold it into the pastry cream
17. Cut a small hole in a piping bag and fill it with pastry cream
18. Poke a small hole in the bottom of each Shrovetide bun and fill with cream
19. Additionally
20. Crumble the freeze-dried raspberries and mix them with sugar
21. Melt the butter, brush the buns, and sprinkle with the sugar mixture