Fastelavnsboller Recipe
A traditional Danish snack of round buns with a sweet topping of either glaze or powdered sugar and a cream filling
Ingredients
- 1 dl milk
- 50 g yeast
- 125 g soft butter
- 375 g wheat flour
- 4 tbsp. sugar
- 1 egg
- Ingreadients for the Filling
- 2 dl milk
- 1 egg
- 2 tbsp. sugar
- Vanilla Bean Seeds
- 1½ tbsp. wheat flour
Instructions
- Warm the milk in a saucepan until it is lukewarm - neither cold nor hot when you stick your little finger in it - and pour it into the bowl.
- Stir the yeast into the milk and add the other ingredients to the dough. Save some of the flour.
- Stir or knead the dough well together - you can also use a mixer.
- Let the dough rise covered in a warm place for approx. 1 hour.
- Meanwhile, you can make the filling ready. Whisk all the ingredients together in a saucepan.
- Bring the mixture to a boil while stirring and let it boil over even heat for approx. 5 minutes - still stirring constantly.
- Allow the cream to cool while stirring occasionally.
- Knead the dough through, and add if necessary. the rest of the flour.
- Roll out the dough to an approx. 40 x 40 cm large plate, and cut it through three times on each joint so you get 16 equal squares.
- Now spread the cream on the squares, and if necessary, add more filling and wrap each square together into a bundle. Make sure to press the edges together tightly.
- Place them with the assembly facing down on a baking sheet lined with parchment paper. Gently shape them into a round bun.
- Let the buns rise for approx. 45 minutes covered.
- Turn the oven to 200 ° C, and bake the Shrovetide buns for approx. 10 minutes.
- Once the buns have cooled, you can decorate them.
Notes
Tip: The glaze is made from approx. 2 dl icing sugar for 1 tbsp. water.