Fastelavnsboller Fastelavn Buns Recipes

FASTELAVNSBOLLER (FASTELAVN BUNS)

Steps:

• Dissolve yeast in the warm milk in a small bowl; allow to stand for a few minutes until it becomes foamy. Whisk together the butter, 2 eggs, salt, 2 teaspoons sugar, and yeast mixture until the sugar has dissolved. Stir in flour to form a smooth dough. Cover with a cloth and allow to rise in a warm place until doubled in bulk, about 30 minutes.
• Meanwhile, whisk together 1 cup of milk with the cornstarch in a small saucepan. Cook over medium heat until very hot and steaming, but not quite simmering. Whisk 2 eggs together with 2 tablespoons sugar in a bowl until well beaten. Slowly whisk in half of the hot milk mixture, adding it about 2 tablespoons at a time until incorporated. Stir the egg mixture into the saucepan of milk, and cook gently until thickens and begins to bubble. Remove from heat and stir in vanilla extract. Set the filling aside to cool.
• Preheat oven to 425 degrees F (220 degrees C), and line 2 baking sheets with parchment paper.
• Punch down the dough, and divide it into two pieces. Roll each piece into a 12x12 inch square, and cut each square into 9 equal pieces about 4 inches on a side. Place about 1 tablespoon of the filling into the center of each piece, and fold a corner across over the filling. Fold the opposite corner across and seal the corners over the filling. Fold the two remaining corners across the filling and seal to make a tidy packet enclosing the filling.
• Place the filled buns, folded sides down, on the prepared baking sheets, and brush each bun with beaten egg. Bake in the preheated oven for 15 minutes, until the buns are golden brown, and let cool.
• Stir together the confectioners' sugar, hot water, and cocoa powder in a bowl, and spread the icing onto each bun. Refrigerate leftover buns.

FASTELAVNSBOLLER - NORWEGIAN BERRY CREAM BUNS

Steps:

• Crumble the yeast into the warmed milk, stir until dissolved, and pour into a bowl of a stand mixer that's fitted with a dough hook attachment. If using dried yeast, however, you need to activate it. Sprinkle the yeast over the warm milk, stir, then cover the bowl with cling film. Store in a warm place for about 15 minutes until frothy. Then, pour into a bowl of a stand mixer that's fitted with a dough hook attachment.
• Stir in the melted butter first, then stir in the sugar. Next, add half of the flour, the salt, the baking powder, the ground cardamom, and half of the beaten egg. Mix until combined, then with the mixer running, add the remaining flour bit by bit until a sticky dough is formed - the dough should be mixed for a minimum of 5 minutes.
• Cover the bowl with a cloth or cling film, then place in a warm spot and leave there until doubled in size, about 30-40 minutes.
• Lightly dust your working surface, then transfer the dough onto it. Knead the dough for a few minutes, adding more flour if needed to get a firm but not dry dough.
• Divide the dough into 12 same-sized pieces. Shape each piece into a ball. Arrange the balls of dough on a parchment-lined baking tray, taking care that there is enough space in between each. Cover with a moist cloth and leave to rise for 25-30 minutes.
• Meanwhile, set the oven to preheat to 200°C/400°F.
• Brush the balls of dough with the remaining half of the beaten egg. Bake for 8-10 minutes, taking care that the buns do not burn.
• Take out of the oven and take the buns out of the baking tray, then cover with a moist cloth to prevent a surface crust from forming. Leave them to cool completely.
• Once cooled, cut the top of each bun - make a cut about 1.5cm/1/2-inch from the top.
• Place 2 tsp of the raspberry jam on the bottom half of the bun.
• Whisk the whipping cream with sugar and vanilla, if using, until stiff peaks. Transfer the whipped cream into a piping bag fitted with a plain tip (if unavailable, a freezer bag will do, and you can also spoon the whipped cream instead of piping it) and pipe swirls on top of the buns.
• Place the cut-off tops on top of the whipped cream. Sprinkle with icing sugar.
• Serve immediately.