
Fastelavnsboller – Danish Shrovetide Buns
In Denmark it is a tradition to eat special sweet buns around Shrovetide. The tradition has gained some momentum and now Danish bakeries are almost competing to find new ways to make the traditional pastry.
There are different types of carnival buns. This recipe is for the old-fashioned kind made with a yeast dough. The bun is filled with pastry cream and either blackcurrant jam or chocolate.
Temperature control makes it easy both to make the pastry cream for the filling, to make sure the milk for the dough is at the right temperature and to make a delicious chocolate ganache for decoration.
Ingredients
Bake Stable Pastry Cream
40 gram Sugar
20 gram Corn starch
0.5 pcs. Vanilla pod
2 pcs. Egg yolk
2.5 dl Whole milk, 3.5 % fat
Sweet Yeast Dough
125 gram Butter
1.5 dl Whole milk, 3.5 % fat
25 gram Yeast , fresh baking yeast
2 tsp. Vanilla sugar
50 gram Sugar
2 pcs. Eggs
1 tsp. Crushed cardamom
475 gram All-purpose flour
1 tsp. Fine salt
1 pcs. Egg for egg wash
Filling
Chopped dark chocolate
Blackcurrant jam
Chocolate Ganache
100 gram Chopped dark chocolate
1 dl Heavy cream 38%
Hazelnuts (chopped) or sprinkles
Steps
Make the pastry cream
Make the dough
Shape the buns
Bake the buns
Chocolate Ganache
Notes
Instead of chocolate ganache, you can make a simple glaze of icing sugar and water instead. Add some food colouring, if you want it to be extra festive.