Fastelavnsboller — The Danish Carnival Bun
In February these Cardamom Buns fill Danish bakeries in endless versions. My take on a fastelavnsbolle is filled with a pistachio frangipane, vanilla bean pudding, dipped into dark chocolate ganache.
… If you try these out for yourself — please share your “bite experience” by commenting below
Welcome Here Bread Friend!
As I mentioned in my February Checklist Newsletter, “Fastelavn” falls on Sunday the 3rd of March this year, meaning that we still have about 3 weeks left to bake these traditional carnival buns.
If you are new to this famous Danish pastry/bun - Imagine a soft, fluffy cardamom brioche, filled and baked with a vanilla bean pudding, and usually a jam or an almond frangipane as well. Then topped with icing or dipped in chocolate ganache and sprinkled with nuts or salt flakes — Absolute heaven!
And I’ll show you how.
I have made this recipe with yeast, with the possibility of cold proofing the dough, so you can split up your kitchen work over 2 days, making them quick to assemble and bake on the day you want to eat them!
A Sweet Sourdough Version
If you would like to adapt this recipe to a sweet sourdough version in stead I would recommend using the same dough as my sourdough cinnamon swirl recipe and halve the dough amount.
Recipe can also be found in my Sourdough Book — with the same name of this newsletter — A Sourdough Journey.
And as a THANK YOU for being here I would like to offer you a 10% discount on my Book and eBook.
(discount code is below the paywall and available to my paid subscribers)
Thank you for being here — now let’s dig into the recipe below!
Xx Alisa
Recipe — Fastelavnsboller
Yields: 12 buns
Proofing time: 40 min + 60 min
Baking time: 12 min
See this process video from my instagram account @the_brown_bakery for my shaping technique:
Keep reading with a 7-day free trial
Subscribe to A Sourdough Journey by Alisa to keep reading this post and get 7 days of free access to the full post archives.