How to Make "Fastelavnsboller:" Danish Carnival Buns! Classic "Gammeldags" Version

Make pastry cream by mixing 25 g of sugar, 2 egg yolks, 1 teaspoon of vanilla, a pinch of salt, and 13 g of cornstarch until smooth.

Heat 200 mL of milk until steaming, then pour half into the egg mixture while whisking.

Add the egg mixture back to the remaining milk on the stove and whisk until thick.

Add butter to the thickened mixture to make it glossy, then cool in the fridge.

For the dough, combine 150 mL of warm milk with 2 teaspoons of yeast and let it bloom.

In a separate bowl, mix 1 egg, 1 egg yolk, 50 g of sugar, 0.5 teaspoon of vanilla, 0.5 teaspoon of salt, and 0.5 teaspoon of cardamom.

Add the milk and yeast mixture to the egg mixture, then add 375 g of flour and 57 g of softened butter and knead until soft and not sticky.

Let the dough rise for about 45 minutes until doubled in size.

Shape the dough into 12 uniform rolls and let them rise for another 20 minutes.

Flatten each roll, add pastry cream in the middle, and avoid overfilling.

Let the filled rolls rise again before egg washing and baking at 350°F (175°C).

Cool the baked buns on a wire rack.

Make icing with powdered sugar, cocoa powder, and water until desired consistency.

Spoon icing on top of each bun and add colorful sprinkles.

Equipment Needed

Allergens