In denmark, it was ‘fastelavn’ last weekend …
And, what is fastelavn?
Fastelavn is like ‘ Halloween’ (and yes, we are having halloween too in october). We are just dressed funny & cute instead of creepy. The children are going door to door – singing and getting candy (Again.. Just like halloween) & then we hang up an barrel, that we hit on with a bat (Just like a pinata).

There are candy in the barrel, that falls out, when the barrel breaks. And the one that knocks out the bottom of the barrel, get to call himself a cat-king. he or she gets a golden paper crown! (Yeah, I know it sounds weird).
People say, that in the ols days, there was a real cat inside the barrel (instead of candy!) How horrible is that? I don’t know if it is true – I really don’t hope so.

Well .. Enough with the history lessons 😉
At fastelavn, we eat these buns!
So now you can make your own danish ‘fastelavns’ buns 😉

I filled the buns with both remonce and raspberry jam.

I think you’ll have to practice a couple of times, closing the filled buns, until you get it right.
You have to close them – kinda like a sack, and then make them round. Remember to close them tightly – No openings! If there are just one hole in it, the filling will run out of the bun, when it is in the oven 😉


Yield: 14 buns



  • 50 grams of yeast
  • 2 dl milk
  • 100 grams of butter
  • 1 egg + 1 egg for brushing
  • 50 grams of sugar
  • Pinch of salt
  • 510 grams of flour
  • ½ tsp vanilla powder


  • 60 grams of marcipan
  • 50 grams of sugar
  • 50 grams of soft butter
  • ½ tsp cinnamon


  • Powdered sugar
  • Freeze dried raspberry
  • Sprinkle
  • Raspberry jam

How to make it:


  • Grate the marcipan
  • Mix sugar, butter, marcipan & cinnamon together


  • Heat up the milk, until it is luke warm, and pour it into a bowl. After, melt the butter
  • Disolve the yeast into the milk and add the melted butter
  • Add sugar – Mix
  • Add flour & mix it all well
  • At last you add salt & 1 egg
  • Mix it all well. The dough should be soft, but firm
  • Put a dishtowel over the bowl, and let the dough raise for 45 minutes
  • Pre heat the oven to 225 degrees
  • After: Roll out the dough (with a rolling pin), so it becomes a big square, that is ½ cm thick/high
  • Cut it out in minor sqares – 10 x 10 cm (or as big/small as you wish)
  • Put some remonce & jam on each square
  • Then close it together, by draging each corner a bit out (to make them longer) and then pull the corners together and close them , as it was a sack – do that with the other openings as well (you just have to try it, and find the right way
  • Squeeze the ball together, and make it round
  • Put all the balls on a baking plate, with paking paper on
  • Let them raise for 15 minutes, or more
  • Brush with beaten egg, and put them in the oven
  • Bake for 10 – 12 minutes
  • Pulverize the freeze dried rapberries in a food processor/coffee mill
  • Make the glaze – Mix powdered sugar with raspberry powder & a bit water until it becomes a thick & nice glaze
  • Let the buns cool, and decorate with glaze, freeze dried raspberries & sprinkle
  • EAT! Yum! The buns are best, whenyou eat them right away

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