Time for Danish sweet buns...

Time for Danish sweet buns...

Fastelavn is a Danish holiday normally celebrated on Sunday or Monday before Ash Wednesday. It is somewhat similar to the American Halloween where children dress in costumes and go from house to house calling for candy or they will play tricks (though tricks are normally played no matter what, such as toothpaste or shaving cream on door handles or toilet paper on cars).

Some towns may have a parade followed by the traditional ‘slå katten af tynden’ which is a wooden barrel that has cats painted on it and is filled with candy. The children takes turn hitting the barrel with a bat and the one to hit the bottom out, spilling the candy, is crowned ‘kattedronning’ (Queen of the cats). Hitting of the barrel continues and the one hitting down the last plank is crowned ‘kattekonge’ (King of the cats).

If the children go door to door begging for candy they will come to the door and sing a little tune called ‘Boller op, boller ned’
This song, if translated directly, says:

Buns up, buns down,
buns in my stomach,
if I don’t, get no buns,
then I will make trouble.

The buns mentioned in the song is referring to the ‘Fastelavnsboller’ which is a popular pastry served on this particular day.

They are simple to make, and super tasty… Give it a go… 🙂

Danish ‘Fastelavnsboller’:

2.5 dl Milk
50g butter
25g fresh yeast (about one tbsp. dried yeast)
1 egg
3tbsp sugar
0.5 tsp salt
500g white flour

3 dl milk
2 eggs
2 tbsp sugar
1 tbsp vanilla powder
2 tbsp cornstarch

Icing sugar
Water
(Cocoa)

  • In a small saucepan heat up butter until melted. Add the milk, and stir in the yeast. Continue to stir until the yeast has completely dissolved.
  • Add sugar, salt and egg and still it all together.
  • In a large bowl, measure up the flour and make a small well in the middle.
  • Pour the milk/butter mixture into the well, and knead the dough until it is together and smooth.
  • Leave the dough to rise for 30-45min.
  • While the dough is rising, add all the ingredients for the filling in a small pot and whisk together well.
  • Slowly heat up until a soft boil and continue to whisk until the cream starts to thicken.
  • Once thick, remove from heat and leave to cool down.
  • Once the dough has finished rising, knead it again until it is smooth and elastic.
  • Roll out into a 40 by 40 cm square and cut dough into 9-12 pieces.
  • Place a heaping teaspoonful of cream in centre of each square and squeeze the ends together to seal the filling in.
  • Turn the roll over, tuck under all edges and place on baking sheet with ‘seam’ side down.
  • Once you have finished with all the dough, leave the rolls to rise for another 20min in a warm location.
  • Brush the rolls with beated egg and bake in the oven for 10-15min at 200 degrees.
  • Allow to cool down completely before icing.
  • To make icing, mix icing sugar with a small amount of water for white, and add cocoa for chocolate flavour if you prefer that...
  • Drizzle with what ever topping you might want, and voila... Ready  to eat... 


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