When I was little I simply loved Fastelavn. In my family we have - or should I maybe say had - the tradition than for fastelavns sunday we decorated a bunch of sticks with paper cats, colored paper and other forms for decoration - and then when we woke up on sunday morning - magically the sticks were also full of candy (which of course my mother had put on the night before) ... and then we spend the rest of the day eating all the candy. A brilliant tradition that for sure is gonna be included when boyfriend & I have babies.
Last sunday I baked boyfriend a banana cake - actually banana muffins with chocolate ... BIG HIT - this Fastelavn sunday I am gonna try to do the traditional fastelavnsboller - Hope it will be a hit as well. I found these on lille-ursus .... They look soo good - I will let you know how it goes...
Last sunday I baked boyfriend a banana cake - actually banana muffins with chocolate ... BIG HIT - this Fastelavn sunday I am gonna try to do the traditional fastelavnsboller - Hope it will be a hit as well. I found these on lille-ursus .... They look soo good - I will let you know how it goes...
(picture: lille-ursus)
From this you get about 20 fastelavnsboller
The dough:
1 decilitre of lukewarm water
50 grams of yeast
175 grams of butter
500 grams of flour ( 8½ decilitres )
1 teaspoonful of salt
1 tablespoonful of sugar
1 decilitre of soured whole milk
1 egg
The custard:
2 eggs
2 tablespoonful of sugar
1 tablespoonful of maizena (corn flour - to make the custard set)
2½ decilitres of milk
½ teaspoonful of vanilla
To make the dough you do this:
Mix yeast and water. Crumble the butter into the flour.
Put in water, salt, sugar, junket and egg and work the dough together. Then it needs to be put in a warm place to raise for 40 minutes.
To make the custard you do this:
Whisk eggs and sugar. Ad the rest of the ingredients and heat up the custard untill it boils, while whisking.
When the dough is ready, you roll it out flat and cut it into squares (10 x 10 centimetres). In the middle of each square you put a tablespoonful of custard. You squeeze the sides together to keep the custard inside the bun. And then you put it on the baking plate with the joining downwards.
The fastelavnsboller need to raise for another 10 minutes.
Put them in the oven for 15 - 20 minutes on 200 degrees celcius.
Finally you can decorate them with icing.
The dough:
1 decilitre of lukewarm water
50 grams of yeast
175 grams of butter
500 grams of flour ( 8½ decilitres )
1 teaspoonful of salt
1 tablespoonful of sugar
1 decilitre of soured whole milk
1 egg
The custard:
2 eggs
2 tablespoonful of sugar
1 tablespoonful of maizena (corn flour - to make the custard set)
2½ decilitres of milk
½ teaspoonful of vanilla
To make the dough you do this:
Mix yeast and water. Crumble the butter into the flour.
Put in water, salt, sugar, junket and egg and work the dough together. Then it needs to be put in a warm place to raise for 40 minutes.
To make the custard you do this:
Whisk eggs and sugar. Ad the rest of the ingredients and heat up the custard untill it boils, while whisking.
When the dough is ready, you roll it out flat and cut it into squares (10 x 10 centimetres). In the middle of each square you put a tablespoonful of custard. You squeeze the sides together to keep the custard inside the bun. And then you put it on the baking plate with the joining downwards.
The fastelavnsboller need to raise for another 10 minutes.
Put them in the oven for 15 - 20 minutes on 200 degrees celcius.
Finally you can decorate them with icing.
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