TRADITIONAL DANISH CREAM BUNS (VEGANSKE FASTELAVNSBOLLER)


In Denmark we celebrate ”fastelavn” in February which is a Scandinavian Carnival tradition, where children put on costumes and walk from door to door – almost like a mini-Halloween. Wikipedia says that it’s a Christian tradition, but for most Danes (at least the people I know) it’s mostly an excuse to eat the delicious cakes; Fastelavnsboller. These are cream buns that you can find all kinds of variations in Denmark at this time of year.


With inspiration from four different recipes I’ve created a vegan version that taste amazing. I mainly followed a recipe from Emma Martiny.


INGREDIENTS

Makes: 16 buns


Dough

  • 100 g butter (vegan)

  • 1 cup plant milk (I use almond or oat)

  • 25 g fresh yeast / 7 g dry yeast

  • 200 g whole wheat flour

  • 200 + 100 g white wheat flour

  • 50 g sugar

  • 1 tsp. salt

  • 1 tsp. cardamom

Marzipan

  • ½ cup almond flour

  • ½ cup powdered sugar

  • 1 tsp. almond extract

  • 4 tbsp. water

Vanilla cream

  • 3 tbsp. arrowroot powder or cornstarch

  • Pinch of salt

  • 3 tbsp. sugar

  • 1 cup plant milk

  • 1 tsp. vanilla essence (or ½ tsp. vanilla powder)

Topping ideas

  • Icing (powdered sugar + water + cacao powder)

  • Chopped nuts (pistachios for a green touch)

  • Dried flowers (make sure they are edible)

  • Freeze-dried berries

METHOD

Dry yeast version

  1. Mix dry yeast with the other dry ingredients: Whole wheat flour, white wheat flour (only 200 g), sugar, salt, cardamom

  2. Melt butter in a small pot over low heat

  3. When the butter is melted add the milk and stir together. Heat this until finger temperature.

  4. Add the wet ingredients to the dry ingredients and stir together

  5. Transfer the dough to a clean surface dusted with flour and knead the dough for about 5 minutes while slowly adding the remaining white flour (you might not need all – stop while the dough is still slightly sticky)

  6. Leave the dough to rise in a bowl covered with a tea towel until it has double in size (2-3 hours)

Fresh yeast version

  1. Mix the dry ingredients: Whole wheat flour, white wheat flour (only 200 g), sugar, salt, cardamom

  2. Melt butter in a small pot over low heat

  3. When the butter is melted add the milk and stir together. Heat this until finger temperature.

  4. Crumble the yeast into the milk and butter mix and stir until the yeast has dissolved

  5. Add the wet ingredients to the dry ingredients and stir together

  6. Transfer the dough to a clean surface dusted with flour and knead the dough for about 5 minutes while slowly adding the remaining white flour (you might not need all – stop while the dough is still slightly sticky)

  7. Leave the dough to rise in a bowl covered with a tea towel until it has double in size (2-3 hours)

Marzipan

  1. Add all ingredients to a food processor and blend until smooth

  2. Transfer to a small bowl and leave in the fridge for late

Vanilla cream

  1. In a small pot mix arrowroot powder, salt and sugar

  2. Slowly add the milk while whisking and make sure there are no lumps

  3. Add vanilla

  4. Slowly heat over medium heat while stirring until the mix has thickened

  5. Transfer to a small bowl and leave in the fridge for later

Folding the buns

  1. When the dough has doubles in size it ready. Transfer the dough to a clean surface dusted with flour

  2. Roll out the dough to form a square (about 3 mm thick)

  3. Cut 16 squares

  4. Top with vanilla cream and marzipan

  5. Fold the dough to form 16 buns and place them on a baking sheet covered with baking paper. Make sure that the buns doesn’t have holes where the cream will run out.

  6. Turn the oven to 200 degrees Celsius (or 400 Fahrenheit)

  7. Leave to rise for about 30 minutes while the oven heats up

  8. Bake the buns for 15 to 20 minutes until golden.

A beautiful surprise from my boyfriend on my birthday

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