Fastelavns boller // Shrovetide buns.

IMG_4991I have never been a big fan of these kinds of buns. BUT, that have just changed, BIG TIMES. These are SO good, IF you make them yourself. Until now, I only really have tasted the once you buy at the bakery, which is mostly taste of sugar and butter. These are so much better. I baked them yesterday for my mom, her husband and myself. It´s a bun we in Denmark eat around the first sunday of february, where we celebrate Fastelavn. It´s mostly for the children. Or for people with children. But for those of us without kids, we can still enjoy these. The kids gets dressed up and kind of like halloween, then they go from house to house, but they also hit a barrel filled with candy with a bat, until it breaks and out comes the candy. You can become catking and catqueen, if you are the one that beats the bottom or the last board of the barrel ( it´s hanging from the ceiling). I have never been either, but I did get candy. The adults just watch the kids, which is the reason why it´s most for kids or people with kids.

The buns are quite sweet. There is cardamom in the dough and you fill the bun with vanilla cream and I also filled them with remonce( a sweet cream, I made one of marzipan, sugar and butter).
IMG_5017The buns: (about 16)

25 g yeast

1 1/2 dl buttermilk

110 g butter

3 table spoons / 35 g cane sugar

nip of salt

A little teaspoon of ground cardamom

450 g of flour

2 eggs

Dissolve the yeast in the milk. Mix flour and butter in a bowl. Stir the egg with salt, sugar and the cardamom and mix it with milk. Knead the flour mixture and milk mixture well. Cover the dough with a cloth and let it rise for an hour. (I made it the evening before I needed it, and put it in the fridge over night). IMG_4988 The vanilla cream:

Vanilla, grains from a vanilla pod
1 egg
15g sugar
2 tbsp. Maizena
2 ½ dl milk
75 g chopped blanched almonds

Split the vanilla pod and scrape out the grains. Stir the eggs, sugar, cornflour and vanilla well. Heat the milk to just below boiling point and mix it with the egg mixture. Pour the mixture of eggs and milk back into the saucepan and heat while you whisk until the cream thickens. Turn the chopped almonds in the mixture and let it cool of.

Remonce:

100 g marzipan(how to make it)

100 g cane sugar

90 g butter

Stir sugar and marzipan together. Then add butter gradually until it is completely kneaded into the mass.IMG_5009 Knead the dough quickly through and cut out about 16 pieces. Each piece have to be a flat square. In each square you put, one tbsp. cream and tbsp. remonce. Fold the corners of the dough over the filling and assemble them so it does not spill out: first fold the four corners over each other so that they overlap and then mass the dough together so the filling can get out.
Turn the buns so the pretty side turns up, and let them rise until doubled in size on a baking sheet. Brush them with milk and bake at 200 ° for approx. 10-15 minutes until they are beautifully golden.
Let them cool off before you put on icing. And then they are ready to serve. IMG_4938IMG_4959IMG_4992IMG_5001IMG_4948 My mother had bought tulipsIMG_4929My mother’s cat Kafka ate the tulip leaves.

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