Fastelavensboller

Fastelavensboller is something I look forward to every year! It is the Sunday 7 weeks before Easter, and this year I had to wait exceptionally long for this treat. Yes, I’m eating one while writing this. This tradition is a rite between winter and spring to celebrate fertility and welcome the new season. Finally it’s here and these are the very best way to celebrate. They are sweet, delicious and great with a cup of hot chocolate. In lack of a proper translation, I’m going to keep the Norwegian name, and to be honest this picture explains it better than any translation ever could.  

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To make 8 of these delicious beauties you’ll need:


25g fresh yeast

175ml milk

50g butter

50g sugar

250g all purpose flour

¼ teaspoon cardamom

¼ teaspoon salt

¼ teaspoon baking powder


 1,5dl whipping cream +  1 teaspoon vanilla sugar

 Powder sugar for the finish

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Start by melting your butter and crumble the yeast into a baking bowl. Add your milk when the butter has melted and make sure it is about 37 degrees Celsius before pouring it into the bowl so you don’t kill the yeast. The easiest way to know if it’s the right temperature is to use your finger. 

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Stir till the yeast has dissolved in the liquid and add flour, sugar, baking powder, salt and cardamom. Cardamom is what really makes these fragrant and delicious!

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Dust your work surface with flour and knead your dough till it feels light and firm, and be careful not to use too much flour! You want it to be a little bit on the sticky side, which looks something like this:

 

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Leave the dough to rise somewhere warm for about 30 minutes or until it has doubled in size. Divide the dough into 8 pieces and shape them into nice little round balls.  

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Place them on a baking tray and leave to rise for another 30 minutes, while you preheat your oven to 250 degrees Celcius.  Put a little milk or beaten egg on top (I prefer milk although it doesn’t get the same shiny brown colour) before putting them in the oven to bake for 8-10 minutes.

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Place them on a cooling rack when they are nice and brown, and make the filling. You can use regular vanilla sugar, or you can take a piece of vanilla, cut it open and dig all the gorgeous seeds out. Use about a teaspoon of sugar to get the vanilla to separate. If you like your whipped cream more sweet, you can add extra sugar, but I really like the cream to taste more like vanilla than sugar since the dough is already sweet.  

 

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Cut your favourite beauty in two, put a huge spoon of cream on the bottom half and place the other half on top. Dust with powdered sugar and enjoy! This was traditionally seen as an indulgence before the fast before Easter started, but I think we can all agree on that we are allowed this little treat even though we have no plans of fasting. It’s Sunday after all! 

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Just look at that... I will have 4 please. Happy Sunday!!