How to make Norwegian Fastelavns boller - Sweet buns with cardemom and whippet cream

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

Melt the butter.

Crush the yeast into small pieces to help it dissolve.

Add the melted butter to the milk, ensuring it does not exceed 37 degrees Celsius (98.5 degrees Fahrenheit).

Blend the milk and butter with the crushed yeast until dissolved.

Add the remaining milk and butter mixture to the dry ingredients.

Add about 500 grams of flour, reserving some for rolling out the buns.

Knead the dough until it is smooth, but do not overwork it.

Place the dough in a bowl, cover with plastic wrap, and let it rise for about 30 minutes to 1 hour until doubled in size.

After rising, punch down the dough and roll it out.

Divide the dough into 24 equal pieces and shape them into balls.

Cover the shaped buns with a cloth and let them rise again for about 15-20 minutes.

Preheat the oven to 250 degrees Celsius (482 degrees Fahrenheit).

Bake the buns for about 10 minutes until golden brown.

Let the buns cool down.

Whip about 500 milliliters of heavy cream until thick, adding 1 teaspoon of vanilla sugar and 3 tablespoons of powdered sugar to taste.

Fill the cooled buns with whipped cream, optionally adding jam underneath the cream.

Dust the filled buns with powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens