📝 About This Recipe
A beloved Scandinavian tradition, Fastelavnsboller are pillowy, cardamom-scented yeast buns filled with silky vanilla pastry cream and rich almond remonce. These 'Carnival Buns' are traditionally enjoyed before the start of Lent, offering a perfect balance of buttery crumb and decadent filling. Topped with a glossy chocolate ganache or simple icing, they are the crown jewel of Nordic home baking and a true celebration of winter indulgence.
🥗 Ingredients
The Yeast Dough
- 1 cup Whole milk (lukewarm, about 100°F/38°C)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 3 1/2 cups All-purpose flour (plus extra for dusting)
- 1/2 cup Unsalted butter (softened and cubed)
- 1/4 cup Granulated sugar
- 1 Egg (large, at room temperature)
- 1 teaspoon Ground cardamom (freshly ground preferred)
- 1/2 teaspoon Salt (fine sea salt)
Vanilla Pastry Cream (Kagecreme)
- 2 Egg yolks (large)
- 3 tablespoons Granulated sugar
- 2 tablespoons Cornstarch
- 1 cup Whole milk
- 1 teaspoon Vanilla bean paste (or 1 vanilla pod, split)
Almond Remonce (Filling)
- 3 ounces Almond paste (Marzipan) (grated)
- 4 tablespoons Unsalted butter (softened)
- 1/4 cup Confectioners' sugar
Glaze and Topping
- 3 ounces Dark chocolate (finely chopped)
- 1/4 cup Heavy cream (for ganache)
- 1 tablespoon Freeze-dried raspberries (crushed, for garnish)
👨🍳 Instructions
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1
In a small saucepan, heat the milk until lukewarm. Pour into a stand mixer bowl and sprinkle with yeast. Let sit for 5-10 minutes until foamy.
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2
Add the sugar, egg, cardamom, and salt to the yeast mixture. Gradually add the flour while mixing with a dough hook on low speed.
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3
Once a shaggy dough forms, add the softened cubed butter one piece at a time. Knead on medium speed for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
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4
Cover the bowl with a damp cloth and let the dough rise in a warm, draft-free place for 1 hour, or until doubled in size.
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5
While the dough rises, make the pastry cream: Whisk egg yolks, sugar, and cornstarch in a bowl. Heat milk and vanilla in a saucepan until simmering. Slowly pour the hot milk into the egg mixture while whisking constantly.
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6
Return the mixture to the saucepan and cook over medium heat, whisking vigorously until it thickens into a dense custard. Remove from heat, cover with plastic wrap touching the surface, and chill completely.
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7
Prepare the remonce by mashing the grated marzipan, softened butter, and confectioners' sugar together with a fork until it forms a smooth paste.
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8
Punch down the risen dough and turn it out onto a lightly floured surface. Roll it out into a large square (about 12x16 inches) and cut into 12 equal smaller squares.
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9
Place a dollop of almond remonce in the center of each square, followed by a dollop of the chilled pastry cream.
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10
Carefully fold the four corners of each dough square toward the center. Pinch the edges together very tightly to seal the fillings inside, ensuring there are no gaps. Shape into a smooth ball and place seam-side down on a parchment-lined baking sheet.
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11
Cover the buns and let them rise for another 45 minutes. Preheat your oven to 375°F (190°C).
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12
Bake for 15-18 minutes until the buns are deep golden brown. Transfer to a wire rack to cool completely before icing.
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13
Make the ganache by heating the heavy cream until simmering, then pouring it over the chopped chocolate. Let sit for 2 minutes, then stir until glossy.
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14
Dip the top of each cooled bun into the chocolate ganache and sprinkle with crushed freeze-dried raspberries or chopped nuts.
💡 Chef's Tips
Ensure the pastry cream is completely cold before filling the dough; otherwise, it will melt the dough and cause leaks. Seal the edges of the dough squares very firmly—use a tiny dab of water if necessary—to prevent the filling from exploding during baking. For the softest texture, don't over-flour your work surface; the dough should be slightly tacky but manageable. If you prefer a lighter bun, you can substitute the ganache for a simple icing made of powdered sugar, water, and a drop of almond extract. Freshly grinding your cardamom seeds makes a world of difference in the aromatic profile of the bread.
🍽️ Serving Suggestions
Serve alongside a steaming cup of strong Nordic coffee or Earl Grey tea. For an authentic 'Old-Fashioned' experience, serve these in the afternoon as a Fika treat. Pair with a glass of cold milk for children, as is traditional in Danish households. If serving for a party, provide a variety of toppings like sliced almonds, sprinkles, or cocoa nibs. These are best eaten on the day they are made, but can be lightly warmed the next day.