Fastelavnsboller, oh how we love you! These delightful Danish pastries, plump with whipped cream and often bursting with jam, are a true taste of carnival season. Imagine biting into a fluffy, cardamom-spiced bun filled with a sweet, creamy center – pure bliss! And the best part? They’re surprisingly easy to make at home. In this guide, we’ll walk you through every step, from proofing the yeast to the final dusting of powdered sugar. Let’s get baking!
Gather Your Ingredients:
For this recipe, you’ll need a few pantry staples and some special ingredients that bring the magic of Fastelavn to life. Here’s what you’ll need:
For the Dough:
- 1 cup warm milk (around 100°F/ 38°C)
- 2 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 1 teaspoon ground cardamom
- 1/4 teaspoon salt
- 4 cups all-purpose flour, plus more for dusting
- 1 large egg, beaten
- 6 tablespoons unsalted butter, softened
For the Filling:
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam (or your favorite filling)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
Optional Toppings:
- Sprinkles
- Chopped nuts
Tools of the Trade:
- Large mixing bowl
- Plastic wrap
- Rolling pin
- Baking sheet
- Parchment paper
- Pastry brush
- Piping bag (optional)
Let’s Bake Fastelavnsboller!
Step 1: Wake Up the Yeast
In the warm milk, sprinkle the yeast and a teaspoon of sugar. Let this mixture sit for about 5-10 minutes, until the yeast is foamy. This means it’s active and ready to work its magic!
Step 2: Create the Dough
In a large bowl, combine the remaining sugar, cardamom, salt, and 3 cups of flour. Add the yeast mixture and the beaten egg. Mix well. Gradually add the softened butter, one tablespoon at a time, mixing until the dough comes together.
Step 3: Knead to Perfection
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until it becomes smooth and elastic. Add more flour, a tablespoon at a time, if the dough is too sticky.
Step 4: Rise and Shine
Place the dough in a greased bowl, turning it once to coat. Cover the bowl with plastic wrap and let the dough rise in a warm place for about 1-1.5 hours, or until doubled in size.
Step 5: Shape the Buns
Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a smooth ball. Place the balls on a baking sheet lined with parchment paper, leaving some space between them.
Step 6: Second Rise
Cover the buns loosely with plastic wrap and let them rise for another 30 minutes.
Step 7: Bake to Golden Perfection
Preheat your oven to 375°F (190°C). Brush the buns gently with the remaining beaten egg. Bake for 15-20 minutes, or until golden brown.
Step 8: Cool Completely
Let the buns cool completely on a wire rack before filling.
Step 9: Whip Up the Filling
While the buns are cooling, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Step 10: Fill and Frost
Cut the cooled buns in half horizontally. Fill a piping bag fitted with a star tip with the whipped cream. Pipe the cream onto the bottom half of each bun. Top with a dollop of raspberry jam. Gently place the top half of the bun on top.
Step 11: Glaze and Decorate
Whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the filled buns. You can also get creative and add sprinkles or chopped nuts for extra flair!
Fastelavnsboller fresh from the oven
FAQs:
Q: Can I use a different filling?
A: Absolutely! While raspberry jam is traditional, you can use any filling you like. Try Nutella, custard, or lemon curd for a delicious twist.
Q: Can I freeze Fastelavnsboller?
A: Yes, you can freeze the unfilled buns. Once they’re completely cool, store them in an airtight container or freezer bag for up to 2 months. Thaw them at room temperature and fill them just before serving.
Q: My dough isn’t rising. What could be wrong?
A: Yeast is a living organism and needs warm temperatures to thrive. Make sure your milk is lukewarm, not too hot or too cold. Additionally, check the expiration date of your yeast to ensure it’s still active.
Expert Tips for Perfect Fastelavnsboller:
“For an extra flavorful dough,” shares renowned Danish baker Lars Petersen, “try adding a tablespoon of orange zest. It pairs beautifully with the cardamom.”
Piping cream into Fastelavnsboller
Time to Enjoy!
There you have it! Your very own homemade Fastelavnsboller, ready to be devoured. These festive treats are best enjoyed fresh, so grab a cup of coffee or tea and savor every bite. Don’t forget to share your creations with us in the comments below! We’d love to see your baking triumphs.
Decorated Fastelavnsboller
Happy baking! And remember, the most important ingredient is always love. Now go forth and create some delicious memories in the kitchen!
