Fastelavnsboller are traditional buns that are baked for Shrovetide/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.
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).
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.
Old school danish buns served at carnival, which is held on the day leading up till lent. It is a bun filled with custard.