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 delicious vanilla cream.
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
- 60 grams of marcipan
- 50 grams of sugar
- 50 grams of soft butter
- ½ tsp cinnamon
- 2 egg yolks
- 1 vanillabean
- 2 ½ tsp cornflour starch
- 2 tbsp sugar
- 3 dl milk
- Powdered sugar
- Cocoa powder (baking cocoa without sugar)
- 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
How to make it:
- Grate the marcipan
- Mix sugar, butter, marcipan & cinnamon together
- Pre heat the oven to 200 degrees, hot air
- Warm the milk, until it is lukewarm – Add to a bowl
- Disolve the yeast into the milk
- Add sugar, vanillapowder & eggs. Whisk it well
- Ad flour & knead
- At last, add lumps of sodt butter & knead it into the dough
- The dough should be soft, but firm
- Put a dishtowel over the bowl, and let the dough raise for 1 hour
- 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 – 15 x 12 cm (or as big/small as you wish)
- Put some remonce & vanilla cream 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 baking paper on
- Let them raise for 15 minutes, or more
- Brush with beaten egg, and put in the oven
- Bake for 10 minutes
- Make the glaze – Mix powdered sugar with cocoa powder & a bit water until it becomes a thick & nice glaze
- Let the buns cool, and decorate with glaze & sprinkle
- EAT! Yum! The buns are best, when you eat them right away