Old school danish buns served at carnival, which is held on the day leading up till lent. It is a bun filled with custard.
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.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 18 buns
Ingredients
Custard 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 unsweetened
- A bit of water
- 1 tablespoon cocoa powder
- A bit of water
Instructions
Custard filling
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Milk, cream, sugar and vanilla to the boil and remove from heat.
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Wip eggs and cornstarch together.
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Mix the egg mixture and milk mixture into the pan and bring to the boil again and remove from heat.
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Set the filling aside to cool while you make the dough.
Dough for the buns
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Heat the milk until it is warm and melt the butter in milk.
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Dissolve the yeast in the milk and butter.
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Add the eggs. Then add the sugar and flour a little at a time until you have a dough that looks like ordinary dough.
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Knead it.
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Preheat the oven to 200 C
Assembling and baking
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Roll out the dough and cut squares out of the dough.
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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 bun on baking tray (with baking paper) with the gathered ends under it.
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Put the bowl on baking tray (with baking paper).
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Leave to rise for the 20-30 min
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Bake the buns for 20-30 minutes at 200 C.
Frosting
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Start with icing sugar and cocoa and pour a little water at a time until you have a reasonable thickness glaze
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Frost each bun once they have cooked a bit from the oven. Or you will have frosting all over.
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Leave the buns to cool before eating them.