SCANDINAVIAN LENT BUNS “FASTELAVNS BOLLER”

Fastelavnsboller are the Scandinavian take on a pre-Lent treat — soft cardamom buns filled with cream and jam. This version follows the Norwegian style: light, fluffy buns with raspberry jam and whipped cream. These buns are filled slightly differently depending on the country. In Norway, cream and jam, in Denmark a vanilla custard, and in Sweden an almond paste and cream.

Prep time: 45 mins

Cook time: 2 hours

Serves 12

Ingredients

Tangzhong

• 5 tbsp water

• 5 tbsp whole milk

• 3 tbsp plain flour

Dough

• 85g unsalted butter, melted and cooled

• 120ml whole milk, slightly warm

• 2 tsp instant yeast

• ½ tsp ground cardamom (freshly ground if you can)

• 1 tsp fine salt

• 50g sugar

• 380g plain flour

• 1 egg

• All of the tangzhong

Egg wash

• 1 egg

• 1 tbsp water

Filling

• 480ml double cream

• 3 tbsp sugar

• 180g raspberry jam (or any good berry jam)

Finish

• Icing sugar (optional)

Method

Start with the tangzhong

1. In a small saucepan, whisk together the water, milk and flour until smooth.

2. Place over medium heat and cook, whisking continuously, until it thickens into a soft paste (1–2 minutes).

3. Set aside to cool.

Make the dough

1. In a large bowl, combine flour, yeast, sugar, salt and cardamom.

2. In a separate bowl (or mixer), add the butter, milk, egg and cooled tangzhong. Mix to combine.

3. Gradually add the dry ingredients and mix until a dough forms.

4. Knead for 3–4 minutes (or 8–10 by hand) until smooth and slightly tacky. It should feel soft, but not sticky.

5. Cover and leave to rise for around 2 hours, until noticeably puffed and almost doubled.

6. Divide the dough into 12 equal pieces.

7. Shape each into a smooth, tight ball and place onto a lined baking tray.

8. Cover lightly and leave to rise again for 45 minutes.

9. Preheat the oven to 200°C.

10. Brush the buns with egg wash and bake for 12–16 minutes, until golden.

11. Cool completely on a wire rack.

Fill and finish

1. Whip the cream with sugar until its still soft but holds its peaks.

2. Slice the top third off each bun.

3. Add a spoon of jam, and pipe / dollop a generous layer of cream.

4. Place the lid back on and dust lightly with icing sugar.

Serve straight away, and enjoy!

Tips for Perfect Fastelavnsboller

• Use freshly ground cardamom for best flavour - it’s not always easily accessible though so ground cardamom works great too.

• Don’t overwhip the cream - keep it soft.

• Fill just before serving for the best texture.