Fastelavnsboller Recipe - Danish Shrovetide Buns - Traditional Danish Food

Melt the butter at low heat. Add the milk and heat until lukewarm.

Crumble the yeast into a large mixing bowl and pour in the lukewarm milk and butter. Stir until the yeast is completely dissolved.

Add sugar, salt and eggs and stir well. If using liquid margarine, add that now.

Add flour and knead the dough for 5-10 minutes until it is smooth and elastic. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 30 minutes.

Scrape out the seeds from the vanilla pod and mix in a little sugar to prevent clumping.

Whisk together eggs, sugar and vanilla in a saucepan. Add flour using a strainer and whisk until smooth.

Pour in the milk and add the empty vanilla bean. Heat the custard while whisking constantly until it thickens, then remove from heat and set aside to cool.

Preheat the oven to 220°C (200°C fan) and line two baking sheets with parchment paper.

Knead the dough briefly and divide it into 14-18 pieces. Flatten each piece and spoon 1-2 tablespoons of custard filling onto each piece of dough. Fold the dough over to enclose the custard filling and pinch the edges together to seal.

Place the buns on the prepared baking sheet with the sealed edges down. Leave plenty of space between each bun.

Bake the buns in the preheated oven for 15-17 minutes, until golden brown. Let the buns cool on a wire rack before icing them.

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