Fastelavns buns are traditionally served on the day before the beginning of lent – seven weeks before Easter Sunday.
Scandinavians celebrate this day with sweet buns filled with whipped cream and jam or marzipan.
These fastelavn buns are filled with almond paste and topped with vanilla cream and cute marzipan flowers.
Here is the recipe, enjoy!
I make my fastelavn buns with this French brioche dough.
- 2 2/3 cups (340 g) all-purpose flour
- 4 tablespoons (35 g) milk powder
- 2 tablespoons (35 g) regular sugar
- 1 teaspoon salt
- 1 tablespoon dried yeast or 1 3/4 oz. (50 g) fresh yeast
- 3 large eggs + 1 egg yolk
- 1/4 cup (60 ml) tepid water
- 2/3 cup (150 g) butter
Bring out all the ingredients.
Put everything into a mixing bowl.
Use a kitchen machine fitted with a dough hook to make this dough.
Knead the dough for about 20-25 minutes, low speed.
The dough should now be very smooth..
Put the dough into a large, greased bowl, cover with a clean kitchen towel and leave to rise for about 1 hour.
Cover the bowl with plastic wrap and place in the fridge for a few hours, or preferably overnight.
Remove the bowl from the fridge and let the dough come to room temperature.
Tip out the dough on your work surface.
Using a rolling pin, roll out the dough until approx. 1/2 inch (1 cm) thick.
Cut into 8 equally sized pieces, as shown on the picture below.
Roll up like a Swiss roll, starting from the shorter end:
Place in small paper cases, such as these super cute mini loaf paper cases.
You can also just place them directly on a lined baking tray.
Brush the tops with some egg white.
Sprinkle some sugar in top, if you like.
Bake in a 350 ˚F (180 ˚C) oven for about 10-15 minutes.
Use the fan setting if your oven has one.
Most fastelavn buns has an almond paste filling, it’s easy to make:
- 1 egg white
- 6 tablespoons ground almonds
- 6 tablespoons powdered sugar
Put all ingredients into a bowl and mix well.
Cut the bun in half lengthways, then fill with almond paste.
I like to use vanilla pudding mixed with whipped cream and a little sugar.
- 1 packet instant vanilla pudding
- 1 1/4 cup (300 ml) heavy cream + 3 tablespoons regular sugar
Put everything into a bowl and mix until well blended.
Using a wide tip, pipe the vanilla cream on top of the almond paste.
Dust with some powdered sugar..
Decorate with a marzipan flower..
Ready to be enjoyed!
So delicious with a cup of caffe latte..
This is my favorite fastelavn bun, baked with love!
You could also drizzle over some melted chocolate and sprinkle with some mini chocolate chips..
Triple delicious yumminess!
That’s it for now, have a great day everyone!