Danish Fastelavnsboller (12 buns)
Danish Fastelavnsboller (12 buns)
with vanilla pastry cream + remonce (marzipan filling)
Ever wondered why Danes are obsessed with a sweet bun that only appears for a short season each year?
Fastelavnsboller. The creamy, fluffy, pastry-filled highlight of Danish late winter.
Fastelavn goes back centuries and is often seen as the Nordic version of Carnival. Traditionally, it marked the time before Lent, when people enjoyed rich treats ahead of weeks of simpler food.
Over time, the celebration became closely tied to children, costumes, and the famous “slå katten af tønden”. And fastelavnsboller evolved too, from simple buns to today’s bakery favorites filled with cream, custard, jam, or chocolate.
One thing hasn’t changed: Fastelavn is all about bringing a little sweetness and celebration to the darkest time of year.
And these buns do that perfectly.
You’ll need
Dough
- 1/3 cup milk (about 75 ml)
- 5 Tbsp + 1 tsp unsalted butter, softened (75 g)
- 20 g fresh yeast (or) 2 1/4 tsp active dry yeast (1 packet / about 7 g) (or) 2 tsp instant yeast
- 1 1/2 Tbsp brown sugar (20 g)
- 2 cups all-purpose flour + 1 Tbsp (about 250 g)
- 1 tsp ground cardamom
- 1/2 tsp salt (3 g)
- 1 egg
Vanilla Pastry Cream
- 1 vanilla bean (or 2 tsp vanilla extract, see note below)
- 2 egg yolks
- 2 Tbsp sugar (25 g)
- 2 1/2 Tbsp cornstarch (20 g)
- 2 cup + 2 Tbsp whole milk (about 200 ml)
Remonce (Marzipan Filling)
- 2 oz marzipan (50 g)
- 1/4 cup sugar (50 g)
- 3 1/2 Tbsp unsalted butter, softened (50 g)
To finish
- Powdered sugar + a little cocoa powder (for glaze/icing)
Instructions
1) Make the vanilla pastry cream first
- Split the vanilla bean lengthwise and scrape out the seeds. Mix the seeds with a pinch of the sugar (helps separate them).
- In a saucepan, whisk together egg yolks, sugar, cornstarch, and vanilla seeds.
- Add the milk and the empty vanilla pod (if using).
- Heat over medium while whisking gently until it thickens and just comes to a boil. Remove from heat.
- Pour into a bowl. Press plastic wrap directly onto the surface so it doesn’t form a skin. Chill while you make the dough.
Vanilla note: If using vanilla extract instead of a bean, whisk in 2 tsp vanilla extract after removing the cream from the heat.
2) Make the dough
- Warm the milk until it feels lukewarm (not hot). Remove from heat, add butter, and let it melt.
- Pour into a mixing bowl. Stir in the yeast until dissolved.
- Mix in the egg.
- Add flour, cardamom, salt, and brown sugar. Knead until smooth, elastic, and no longer sticky (about 8–10 min by hand / 5–7 min with mixer).
- Cover and let rise at room temp for 45 minutes, or until doubled (longer if your dough is cool).
3) Make the remonce
Mix marzipan, sugar, and softened butter together with a spoon. Set aside.
4) Assemble the buns
- Turn dough onto a lightly floured surface. Roll into a rectangle about 12 x 16 inches (30 x 40 cm).
- Cut into 12 squares, about 4 x 4 inches each.
- Place 1 Tbsp remonce + 1 Tbsp pastry cream in the center of each square.
- Fold the corners up over the filling and pinch/seal really well all around (so nothing leaks).
- Place buns seam-side down on a parchment-lined baking sheet.
5) Proof + bake with steam
- Cover and let proof for 45 minutes.
- Preheat oven to 400°F (about 200°C) conventional (top/bottom heat).
- Put an empty metal baking pan on the lowest rack (this will create steam).
- Boil about 4 cups water (1 liter).
- Beat 1 egg and brush the buns.
- Bake one tray in the middle rack. Carefully pour the boiling water into the empty hot pan, close the oven, and bake 10 minutes.
- Remove the water pan, then bake about 5 more minutes until golden.
Cool on a rack and spread with a thick powdered sugar glaze (optionally with a little cocoa).