Classic Danish Fastelavnsboller
Ingredients
THE DOUGH:
- 1 packet Active Dry Yeast - 11 gram
- 2.5 decilitres Warm Water
- 75 grams Vegan Butter
- 50 grams Cane Sugar
- 1 teaspoon Vanilla
- 1 teaspoon Sea Salt
- 475-500 grams Wheat Flour
THE PASTRY CREAM:
- 50 grams Wheat Flour
- 2.5 decilitres Almond Milk
- 50 grams Cane Sugar
- 1 tablespoon Vegan Butter
- 2 tablespoons Lemon Juice
- 1/2 teaspoon Vanilla
THE REMONCE:
- 50 grams Cane Sugar
- 50 grams Vegan Butter
- 50 grams Marzipan
CHOCOLATE ICING:
- 125 grams Powdered Sugar
- 15 grams Cocoa Powder
- 2-3 tablespoons Water
Instructions
THE DOUGH:
- Combine the yeast, the water and a small spoonful of the sugar. Stir and leave for about 5 minutes until a foam forms. Meanwhile, melt the butter and let cool a bit. Mix the sugar, vanilla and salt with the butter and then add to the yeast. Mix and then add in the flour gradually. When it becomes too hard to mix, start kneading on your worktop for about 10 minutes. If the dough is a bit too sticky, add more flour a bit at the time. Place dough in a bowl, cover with a tea towel and leave to rise for about 45 minutes to an hour in a warm place.
THE PASTRY CREAM:
- Whisk together the flour and 1 deciliter of milk in a saucepan (not on the heat yet) until completely smooth. When smooth, place the saucepan on a medium heat and add in the remaining milk, the sugar, the butter and the lemon juice. Whisk regularly as the pastry cream thickens. Take the pan off the heat and whisk in the vanilla. Now transfer the cream to a bowl, cover tightly with plastic wrap and cool in the fridge.
THE REMONCE:
- Mix everything together. I like using a fork to break up the marzipan. The remonce does not need to be completely smooth, but try to make sure any lumps present aren’t too out of control.
CHOCOLATE ICING:
- Whisk together the powdered sugar and cocoa powder and then add in the water. Start with 2 tablespoons. If it’s too thick to mix, add another spoonful little by little until it comes together. The finished icing needs to be on the thicker side so it doesn’t run off the fastelavnsboller too much.
THE ASSEMBLY:
- Preheat oven to 175° C / 350°F.
- When the dough has rested, turn it out on your work surface and roll out to a large rectangle. Cut 12 squares with a knife. Place a teaspoon of remonce in the middle of each square followed by a teaspoon of pastry cream on top. Now close up the squares individually by folding two opposite corners to join in the middle, followed by the two remaining corners. Fiddle with the bun until it’s all closed up and round like a bread roll. Fold the bun over, so that the “seam” is on the bottom and the top is smooth. Place on a parchment paper lined baking sheet and bake for around 13 minutes or until golden on top. When the fastelavnsboller have cooled down, add a generous spoonful of icing over the top and enjoy!
Notes
1 deciliter = 100mL = 0.42 cups
Tried this recipe?Let us know how it was!
Really easy recipe, which works every time. I’m half danish, and can say that these really do taste just like the original Gamledags Festelavns Boller, and have been approve by many non vegan Danes. you can easily add extra flavour combos in there, with my favourite being raspberry and pistachio. Thanks 🙂
How long will they last? I’ve just made all components and if I bake now, will they be ok tomorrow? 🙏
Hi Amanda! Yes, as long as you store them in an airtight container in the fridge, they should last for 1-2 days! Happy baking:)