Fastelavnsboller (Fastelavn Buns)

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Traditional Danish buns with a custard-type cream and chocolate icing are always eaten by children on Fastelavn, which falls around Shrove Tuesday.

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Prep Time:
1 hrs
Cook Time:
15 mins
Additional Time:
30 mins
Total Time:
1 hrs 45 mins
Servings:
18
Yield:
18 buns

Ingredients

  • 3 (0.6 ounce) cakes compressed fresh yeast

  • 1 cup warm milk (110 degrees F/45 degrees C)

  • ½ cup melted butter

  • 2 eggs

  • 1 ½ teaspoons salt

  • 2 teaspoons white sugar

  • 4 cups all-purpose flour, or as needed

  • 1 cup milk

  • 1 tablespoon cornstarch

  • 2 eggs

  • 2 tablespoons white sugar

  • 1 teaspoon vanilla extract

  • 1 beaten egg

  • ¾ cup confectioners' sugar

  • 1 tablespoon hot water

  • 2 tablespoons cocoa powder

Directions

  1. 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.

  2. 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.

  3. Preheat oven to 425 degrees F (220 degrees C), and line 2 baking sheets with parchment paper.

  4. 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.

  5. 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.

  6. Stir together the confectioners' sugar, hot water, and cocoa powder in a bowl, and spread the icing onto each bun. Refrigerate leftover buns.

Nutrition Facts (per serving)

214 Calories
7g Fat
31g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 214
% Daily Value *
Total Fat 7g 9%
Saturated Fat 4g 21%
Cholesterol 67mg 22%
Sodium 262mg 11%
Total Carbohydrate 31g 11%
Dietary Fiber 1g 4%
Total Sugars 9g
Protein 6g
Vitamin C 0mg 1%
Calcium 46mg 4%
Iron 2mg 9%
Potassium 117mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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