Cream filled buns for carneval

Fastelavnsboller

These traditional buns are baked for carnival or “fastelavn” as it is called in Danish. They are supposed to be the part of the big party before lend. Even though nobody upholds lend anymore these buns are widely available in stores and are baked and eaten in February. It is a soft bun filled with custard.

Word of warning: These buns are yummy and the recipe sounds way harder then it is.

Make the fill before you make the dough so it has a chance to cool off while you make the dough. It thickens while cooling as well. Once you have made the dough you can put them together as shown below.

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Assembling the buns
Roll out the dough and cut squares out of the dough. Place a teaspoon of the filling in the middle of the dough square and fold the corners into the filling so ends is under the ball. It is a bit like making dumplings. Put the bowl on baking tray (with baking paper).

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Roll out the dough and cut squares out of the dough. Place a teaspoon of the filling in the middle of the dough square
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Fold the corners into the filling so ends is under the ball. It is a bit like making dumplings. Put the bowl on baking tray (with baking paper).

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Leave to rise for the 20-30 min
Bake the buns for 20-30 minutes at 200 degrees C.

Let the buns cool off before adding the frosting.

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Danish “Fastelavnsboller”

Old school danish buns served at carnival, which is held on the day leading up till lent. It is a bun filled with custard. See the guide to how to assembling the buns in the post. Related

  • Prep Time: 30m
  • Cook Time: 30m
  • Total Time: 2h

Ingredients

Filling

  • 200 milliliters cream
  • 200 milliliters milk
  • 2 tablespoons cornstarch
  • 100 milliliters sugar
  • 1 teaspoon vanilla sugar
  • 2 eggs

Dough for the buns

  • 25 grams yeast
  • 200 milliliters milk
  • 1 egg
  • 350 grams flour
  • 1/4 teaspoon sugar
  • 150 grams butter

Frosting

  • 4 tablespoons icing sugar
  • 1 tablespoon cocoa powder
  • a bit of water

Instructions

Filling (custard)

  1. Milk, cream, sugar and vanilla to the boil and remove from heat.
  2. Wip eggs and cornstarch together.
  3. Mix the egg mixture and milk mixture into the pan and bring to the boil again and remove from heat.
  4. Set the filling aside to cool while you make the dough.

Dough for the buns

  1. Heat the milk until it is warm and melt the butter in milk.
  2. Dissolve the yeast in the milk and butter.
  3. Add the eggs. Then add the sugar and flour a little at a time until you have a dough that looks like ordinary dough.
  4. Knead it.
  5. Preheat the oven to 200 C

Assembling the buns

  1. Roll out the dough and cut squares out of the dough.
  2. Place a teaspoon of the filling in the middle of the dough square and fold the corners into the filling so ends is under the ball. It is a bit like making dumplings.
  3. Put the bowl on baking tray (with baking paper).
  4. Leave to rise for the 20-30 min
  5. Bake the buns for 20-30 minutes at 200 C.

Frosting

  1. Start with icing sugar and cocoa and pour a little water at a time until you have a reasonable thickness glaze
  2. Frost each bun once they have cooked a bit from the oven. Or you will have frosting all over.
  3. Leave the buns to cool before eating them.

 


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