Norwegian Fastelavnsboller Recipe

Dissolve instant dry yeast in lukewarm milk.

Use a whole tablespoon of ground cardamom, preferably freshly ground from whole seeds.

Add about 2/3 of the flour to the mixture and mix.

Incorporate butter into the dough.

Add the remaining flour as needed to achieve a sticky dough.

Knead the dough for about 10 minutes until it becomes elastic.

Cover the dough and let it rise for about 40 minutes to an hour until doubled in size.

Roll the risen dough into a long cylinder and cut into pieces to form buns.

Shape each piece into a ball and place on a baking tray with the seam down, ensuring space between each bun.

Let the shaped buns rise again for another half hour.

Cut a triangle from the top of each bun to create an opening for filling.

Fill the buns with cherry jam, using about a teaspoon in each, or adjust to preference.

Replace the top of the bun after filling.

Equipment Needed

Allergens