Fastelavnsboller 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.

SHROVETIDE BUNS- FASTELAVNSBOLLER

Steps:

• Cook potatoes. Drain and reserve potato water. Mash potatoes.
• Mix mashed potatoes, potato water, yeast cake soaked in the ½ water, and the 2 cups flour. Let stand overnight.
• In the morning add the butter, the egg and the sugar, and cream well. Add the lukewarm water, salt and the 5 cups flour. Beat well.
• Let rise in a warm place until doubled in size.
• Punch down and roll ½ inch thick.
• Cut into rounds with a cookie cutter and drop each round into hot fat, browning on both sides.
• Remove and drain on paper towels.
• Roll in sugar while still warm.

FASTELAVNSBOLLER

Steps:

• Mix all the dry ingredients in a bowl.
• Melt the butter in a pan and add the milk. It should be body temperature 37°C. Mix the yeast in with about half of the egg mixture.
• Make a well in the dry flour mix, and pour the liquid into the centre. Use a wooden spoon to blend it all together and then knead well, adding more flour if necessary. Leave the dough to rise somewhere warm for about 1 hour (I set the bowl in another bowl of hot water and covered it with a kitchen towel.
• An hour later and you can roll out the buns. Place them on a baking paper clad baking tray and leave for at least another half hour to rise some more. Make sure you have enough space between them as they will rise quite a bit!
• Preheat the oven to 180-200°C. In the meantime, crach an egg into a bowl and top each bun with some of the egg.
• Once the oven is hot, pop in the tray (or trays) of buns in the oven and leave to bake for about 12-14 minutes. I left mine in for a few minutes too much, they should have a nice golden colour. Take them out and leave them to cool down for 5-10 minutes.
• Cut each bun in half, spread over some jam, top with cream, place the lid over and sprinkle over some icing sugar using a sieve.
• Enjoy!
• At 220 calories each without the filling and topping and about 300 calories with, you can definitely treat yourself!