Tuesday, 26 February 2013

Bake your own Fastelavnsboller!

DS13 (dear son,aged 13) cycled home like lightning on Thursday – proffering homemade fastelavnsboller (Danish carnival buns) he had made in hjemkundskab (home economics class). [Want some background on Danish carnival? Check out my DIY Fastelavn! ]

We made another batch of fastelavnsboller together this weekend. Check out these big beauties!

Fastelavns boller - carnival buns!
Fastelavns boller - carnival buns!

We based ours on Arla’s recipe. You’ll need:

  • a 50g sachet of dry yeast
  • 100mls or 1 decilitre milk
  • 125g butter or Kærgården
  • 1 egg
  • 4 tablespoons of sugar
  • about 375g of plain flour (hvedemel) – about 625mls or 6¼ deciltres

.

Mix everything together in a large bowl. It’s easiest to use a mixer (dough hook) but you can do it by hand if you want the upper arm exercise. When it all comes together, cover with a clean tea towel and leave to rise for about 45 mins.

Meanwhile prepare the filling:

  • 1 egg
  • 2 tablespoons sugar
  • 200mls or 2 decilitres milk
  • 1½ tablespoons of flour
  • a tablespoon of vanilla sugar

.

Put everything into a little saucepan and whisk over a high heat until the mixture comes to the boil. Turn down the heat, keep whisking for about 5 minutes then remove from the heat and leave to cool.

When you’re bun dough is ready, roll it out on to a floured worktop and try and get it into a large rectangle. You are aiming to cut out around 12 squares, but don’t get too perfectionist…

DS13 rolling out the dough
DS13 rolling out the dough

Take a spoon of the filling and plop it into the middle of each square. Fold the edges of the square together, press them together gently (so the filling doesn’t squish out) and carefully turn them over, so you have a neat little bun. Leave the buns to rise on a baking sheet for another 45 mins. (Or – if you want to bake them the next day – put them in a cool place or fridge overnight.)

Bake in a preheated oven at 225c (450f) for about 10 minutes. Keep an eye on them, you don’t want them to get too dark. Remove from the oven and cool before topping them with some icing or a dusting of icing sugar. Though if you want to top them with pålægschokolade (piece of thin breakfast chocolate), do it while they’re still hot!

When you’re ready to eat the fastelavnsboller, cut them horizontally and put in a (very l-a-r-g-e) dollop of whipped cream…

My fave combo...choc and cream!
My fave combo...choc and cream!

Velbekomme!

Diane :)

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