Name: Fastelavnsboller (Norwegian Lenten Buns) Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 3 h
Cuisine: Norwegian
Ingredients: 5 tablespoons water; 5 tablespoons whole milk; 3 tablespoons all-purpose flour; 6 tablespoons melted unsalted butter (cooled); ½ cup whole milk (slightly warm); 2 teaspoons instant yeast; ½ teaspoon ground cardamom (freshly ground preferred); 1 teaspoon fine salt; ¼ cup granulated sugar; 3 cups + 2 tablespoons all-purpose flour; 1 large egg; All of the tangzhong (cooled); 1 large egg; 1 tablespoon water; 2 cups heavy whipping cream; 3 tablespoons granulated sugar; ¾ cup raspberry jam (or other berry flavored jam); Powdered sugar for dusting (optional)

If you’ve ever wanted to bring a little piece of Norwegian tradition into your kitchen, this Fastelavnsboller (Norwegian Lenten Buns) Recipe is the perfect place to start. These fluffy, cardamom-spiced buns are filled with sweet raspberry jam and topped with cloud-like whipped cream, creating a delightful balance of flavors and textures that will make your taste buds dance. Whether you’re celebrating Fastelavn or just in the mood for a truly comforting treat, these buns offer a wonderful way to indulge in something both simple and spectacular.

Ingredients You’ll Need

The image shows several round dough balls with a smooth, light beige color and small dark specks, placed on white parchment paper over a white marbled surface. A black brush with translucent yellow bristles is gently applying a shiny layer of egg wash or glaze on the closest dough ball, creating a glossy texture that highlights the rounded shape. The dough balls are evenly spaced, and the background is softly out of focus, making the brushed dough ball the main subject. Photo taken with an iphone --ar 4:5 --v 7

To craft these irresistible Fastelavnsboller, you’ll only need a handful of pantry essentials, but each ingredient plays a crucial role in building the perfect buns. From the aromatic cardamom that perfumes the dough to the creamy texture added by the tangzhong, every element enhances the flavor, softness, and overall charm of these traditional treats.

Water: Essential for making the tangzhong, it helps activate the flour’s starches to create tender buns.
Whole milk: Adds richness and moisture both in the tangzhong and dough.
All-purpose flour: Forms the structure of these lovely buns; the tangzhong portion helps them stay soft longer.
Melted unsalted butter: Adds silkiness and a subtle buttery flavor to the dough.
Instant yeast: Powers the dough rise, giving these buns their characteristic fluffiness.
Ground cardamom: Brings a warm, fragrant spice, making the buns uniquely Norwegian.
Fine salt: Balances sweetness and enhances all other flavors.
Granulated sugar: Sweetens the dough and whipped cream to perfection.
Eggs: Contribute to richness, color, and structure both in the dough and as an egg wash for that golden crust.
Heavy whipping cream: Whipped up to a fluffy topping that complements the jam beautifully.
Raspberry jam: Provides a fruity burst of flavor nestled inside each bun.
Powdered sugar (optional): A delicate dusting that finishes the buns with a pretty, sweet touch.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Fastelavnsboller (Norwegian Lenten Buns) Recipe

Step 1: Prepare the Tangzhong

Start by whisking together water, milk, and flour in a saucepan until there are no lumps. Cook over medium heat, whisking constantly, until it thickens to a pudding-like consistency. This tangzhong is the secret to keeping your buns incredibly soft and fresh for days. Once ready, let it cool completely before mixing into the dough.

Step 2: Mix the Dough Ingredients

While the tangzhong cools, combine yeast, cardamom, salt, sugar, and flour in a large bowl. In your mixer fitted with a dough hook, add the cooled tangzhong, melted butter, warm milk, and egg. Begin mixing on low speed, gradually incorporating the dry ingredients until a sticky dough forms. This process builds the perfect texture foundation for your buns.

Step 3: Knead and Rise

Increase your mixer’s speed to medium and knead for 3 to 4 minutes, or until the dough feels slightly tacky but not sticky. The dough should start pulling away from the sides of the bowl but might stick a little at the bottom. Cover with plastic wrap and let it rise for about 2 hours, until it has doubled in size. This slow rise helps develop flavor and a tender crumb.

Step 4: Shape the Buns

Once risen, punch down the dough gently and divide it into 12 equal portions. To shape each bun, tuck the edges underneath to create a smooth ball with a “bellybutton” pinch on one side. Place these bellybutton side down on a parchment-lined baking sheet. Cover lightly and let the buns rise again for 45 minutes, getting ready for their golden transformation.

Step 5: Bake to Perfection

Preheat your oven to 400°F. Mix an egg with water to make an egg wash, then brush it over each bun to give them a shining, golden finish during baking. Bake for 12 to 16 minutes, or until the buns have a gorgeous deep golden color. Transfer them to a wire rack and allow to cool completely before filling.

Step 6: Whip and Fill

Whip the heavy cream on medium-high speed until soft peaks form, then add sugar and continue whipping until firm but fluffy peaks appear. Slice off the top third of each cooled bun, spread a spoonful of raspberry jam inside, and top with a generous dollop of whipped cream. Place the bun lid back on, dust with powdered sugar, and your Fastelavnsboller (Norwegian Lenten Buns) recipe is ready to delight!

How to Serve Fastelavnsboller (Norwegian Lenten Buns) Recipe

The image shows a metal baking tray filled with nine small round bread rolls. Each roll has a shiny, dark golden-brown top layer with a smooth texture and a lighter, fluffy bottom layer. The rolls are evenly spaced on a white parchment paper lining the tray. The tray is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A light dusting of powdered sugar adds a classy snow-kissed effect, enhancing the sweet flavors. For an extra festive touch, you might sprinkle finely chopped almonds or a hint of grated dark chocolate over the whipped cream. These little details elevate the classic buns into a celebratory centerpiece.

Side Dishes

Serve alongside a warm cup of coffee or Scandinavian-style black tea to complement the sweet, creamy layers in the buns. A fresh berry compote or some crisp apple slices also make wonderful companions, cutting through the richness and refreshing the palate.

Creative Ways to Present

For parties or special occasions, arrange the buns on a tiered cake stand for instant charm. You can also pipe the whipped cream with decorative tips or add colorful edible flowers on top. The creative possibilities are endless when serving this traditional treat with a personal twist.

Make Ahead and Storage

Storing Leftovers

After enjoying your freshly made Fastelavnsboller, store any leftovers in an airtight container at room temperature for up to two days. The buns remain soft but best enjoyed within this time frame for an ideal texture and flavor.

Freezing

To freeze, fully cool the baked buns first, then place them in a sealed container or freezer bag. They can last up to one month frozen. Freeze without cream filling, as whipped cream does not freeze well. Add fresh whipped cream and jam right before serving.

Reheating

Thaw frozen buns at room temperature, then warm them briefly in a 325°F oven for 5-7 minutes to refresh their softness. Add fresh whipped cream and jam after warming to enjoy that just-made experience once again.

FAQs

What is tangzhong and why is it used?

Tangzhong is a cooked flour-water mixture that makes bread softer and keeps it fresh longer by helping the dough retain moisture. It’s a key component in this Fastelavnsboller (Norwegian Lenten Buns) Recipe to ensure the buns have a wonderfully tender crumb.

Can I make these buns without a stand mixer?

Absolutely! You can mix and knead the dough by hand; it will just take a bit longer, about 8 to 10 minutes, but the results are equally delicious.

What type of jam works best?

Raspberry jam is traditional and offers a nice balance with the cardamom and cream, but any berry jam such as strawberry or blueberry can be used for a tasty twist.

Can I prepare the dough the night before?

Yes, you can refrigerate the shaped buns overnight after the second rise, then bake them fresh in the morning. Just be sure to cover them well to prevent drying out.

Why is cardamom used in the dough?

Cardamom adds a warm, slightly citrusy spice that is classic in many Scandinavian baked goods, including Fastelavnsboller. It gives the buns that authentic Norwegian flavor you won’t want to miss.

Final Thoughts

This Fastelavnsboller (Norwegian Lenten Buns) recipe is a lovely way to celebrate tradition or simply treat yourself to something special. The combination of light dough, fragrant cardamom, sweet jam, and airy cream makes every bite a joyful experience. I hope you enjoy making and sharing these beautiful buns as much as I do!