Recipe for Classic Danish Fastelavnsboller

Made by Julie Wettergren. Download the recipe as a PDF, including suggestions for the decorations here

For 12 buns, you will need:

Filling:

2 1/2 dl milk
50 g raw marzipan
1 vanilla pod
20 g sugar
1 egg
2 tbsp cornstarch

Instructions:

Warm the milk in a saucepan to 40-45 degrees Celsius. Stir in the butter. Once the butter has melted, crumble the yeast into the mixture while stirring. Add 2 eggs. Combine the flour with vanilla, sugar, salt, and cardamom, then gradually add the flour mixture. Mix well. Knead the dough thoroughly for 5 minutes. The dough should be smooth and soft without being sticky. Let the dough rise in a bowl covered with a tea towel for 40 minutes.

Prepare the vanilla cream. Whisk the eggs, sugar, cornstarch, and vanilla thoroughly in a bowl. Heat the milk in a saucepan to about 60 degrees Celsius and pour it over the egg mixture in the bowl. Stir together, then pour the mixture back into the saucepan. Whisk the mixture while heating until the cream is thick and perfect in consistency.

Roll out the dough with a rolling pin on a flour-dusted surface and cut into 12 evenly sized squares. Roll the marzipan into a small “sausage” about 4 cm thick. Cut a slice 3-5 mm thick and place one on each square. Then add a teaspoon of cream on top and fold the corners of each square inward. Seal the openings by pinching the dough together (see images). Turn the buns over and form them into round shapes. After shaping the buns, let them rise again for about 40 minutes, brush them with either beaten egg or milk, and bake in the oven at 175 degrees for about 10 minutes.

You can decorate the buns however you like. Enjoy!