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Fastelavnsboller (Norwegian Lenten Buns) Recipe

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Fastelavnsboller are traditional Norwegian Lenten buns characterized by their soft, fluffy texture and delicious filling of whipped cream and raspberry jam. These sweet buns are made using a tangzhong starter, which ensures an ultra-moist crumb, and are perfumed with fragrant cardamom. Perfect for special occasions like Fastelavn or as a delightful treat any time, these buns boast a golden crust and a creamy, fruity center.

Ingredients

Dough and Tangzhong

  • 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)

Egg Wash

  • 1 large egg
  • 1 tablespoon water

Filling

  • 2 cups heavy whipping cream
  • 3 tablespoons granulated sugar
  • ¾ cup raspberry jam (or other berry flavored jam)
  • Powdered sugar for dusting (optional)

Instructions

  1. Make the tangzhong: Combine water, milk, and flour in a medium saucepan. Whisk until smooth and no lumps remain. Place over medium heat and cook, whisking constantly, until the mixture thickens, about 1-2 minutes. Remove from heat and set aside to cool completely.
  2. Prepare dry ingredients for dough: While the tangzhong cools, whisk yeast, cardamom, salt, sugar, and 3 cups plus 2 tablespoons flour together in a large bowl. Set this mixture aside.
  3. Combine wet ingredients and tangzhong: Attach the dough hook to your mixer. Add melted and cooled butter, slightly warm milk, 1 egg, and the cooled tangzhong (it can be slightly warm). Mix on medium-low speed until fully combined.
  4. Add dry ingredients and knead: Gradually add the dry ingredients to the wet mixture while mixing. Increase the mixer speed to medium and knead for 3-4 minutes until the dough is slightly tacky but not sticky and begins pulling away from the bowl sides, though it may stick slightly to the bottom. If kneading by hand, mix for 8-10 minutes.
  5. First rise: Cover the bowl with plastic wrap and let the dough rise in a warm place for about 2 hours or until it has expanded to 1 ½ to 2 times its original size. Rising time depends on kitchen temperature.
  6. Shape the buns: Line a baking sheet with parchment paper. Divide the dough into 12 equal pieces. For each piece, gather the edges into a rough ball, pinching where edges meet to form a “bellybutton.” Place the ball bellybutton-side down on a counter. Using your palm and fingertips, make small circular motions to tighten the dough into a smooth ball. Place the shaped buns on the baking sheet.
  7. Second rise: Cover the buns lightly with plastic wrap and let them rise at room temperature for 45 minutes.
  8. Preheat oven and egg wash: Preheat your oven to 400°F (200°C). Combine 1 egg and 1 tablespoon water to make an egg wash. Remove the plastic wrap and brush each bun generously with the egg wash.
  9. Bake the buns: Bake the buns at 400°F for 12-16 minutes or until golden brown. Remove from oven and transfer to a wire rack to cool completely.
  10. Prepare whipped cream: When ready to assemble, place the heavy cream in a stand mixer bowl fitted with the whisk attachment. Whisk on medium-high speed until cream begins to thicken. Add sugar and continue whisking until stiff peaks form.
  11. Assemble the buns: Using a serrated knife, slice off the top third of each bun to make a lid. Spread a generous spoonful of raspberry jam on the bottom portion of the bun, then add or pipe a dollop of whipped cream over the jam. Carefully replace the bun lid on top.
  12. Serve: Repeat the assembly for all buns. Optionally dust the bun tops with powdered sugar. Serve immediately for best freshness and flavor.

Notes

  • The tangzhong method helps keep the buns moist and tender by gelatinizing the starches in the flour.
  • Use freshly ground cardamom for the best aromatic flavor.
  • For even rising, make sure your milk is only slightly warm, not hot, to avoid killing the yeast.
  • If you don’t have a stand mixer, knead the dough by hand for about 8-10 minutes until smooth and elastic.
  • Allow buns to cool completely before slicing and filling to prevent whipped cream from melting.
  • These buns are best eaten the same day but can be stored in an airtight container for up to 2 days.
  • Variations include using different fruit jams or making a vegan version by substituting dairy and egg ingredients.

Find it online: https://bitezly.com/fastelavnsboller-norwegian-lenten-buns-recipe/