#fastelavnsboller

[windmills123]

vastlakukkel :3

[morethansalad]

Vegan Danish Fastelavnsboller (Shrovetide Buns)

[artificialbynature]

Happy Fastelavn :)

[julochka365]

26/1.2024 (2) - husband declared these counted as salad. i think this was because he didn't want to be sent to the store after actual salad.

[an-american-in-norway]

It’s that time of year again! Fastelavnsboller!

Fastelavn means “fast evening” and is the day before lent. In English it’s Shrove Tuesday (I always just knew it as Mardi Gras, I’m a bad catholic). Fastelavnsboller are light and airy wheat buns that are filled with vanilla whipped cream and jelly and usually sprinkled with powdered sugar. 

Personally I prefer the Swedish version, semlor, which have a marzipan layer instead of jelly, which is why it has a Swedish flag instead of Norwegian. The bakery near me sells both versions this time of year, and they are one of my favorite seasonal things. I’m a sucker for marzipan in a dessert.

[somewhatdelicious]

Cream buns (Semla, fastelavnsbolle)

These lovely cream buns are the only thing keeping us sane in the dark time between christmas and spring. Traditionally served in the end of february.

In Sweden we serve them with a creamy marzipan filling, and in Norway they are served with jam. Obviously the swedish version is way better :D

Big batch: 50 gr fresh yeast 200 gr butter 5 dl double cream

12 dl gluten free mix for white bread (I used Toro lys) 2 ssp psyllium husk 1 ½ dl sugar 4 eggs ½ tsp salt 1-4 tsp cardamon powder

Small batch: 25 gr fresh yeast 100 gr butter 2.5 dl double cream

6 dl gluten free mix for white bread (I used Toro lys) 1 ssp psyllium husk 1 dl sugar 2 eggs ½ tsp salt 1-2 tsp cardamon powder

Break up the yeast into a large bowl Melt the butter, add the cream and heat until lukewarm Pour the fluid over the yeast Add the rest of the ingredients and mix thoroughly Portion the dough into molds, I use silicone, if not make sure you prepare them with oil Leave to proof for about an hour Bake buns at 250C for about 10-15 minutes. Larger breads bake at 200C for 20 minutes, or until golden and cooked

Marzipan filling: 1.5 dl nuts 1 dl sugar 1 tbsp double cream

Blitx the nuts and sugar in a (bullet) blender. Add the double cream and give a stir Almond is off course traditional, but my oldest daughter is not a fan, so I opted for hazelnuts instead :)

Assembly: 3 dl Cream Approx 3 tbsp confectionery sugar

Cut the buns so it has small top/lid Add a dollop of filling, a dollop of whipped cream Put the lid on, dust with confectionery sugar and serve :) Can be kept in fridge half a day, but should be served as fresh as possible

[julochka365]

6/2.2026 - stopped by Vejle today to pick up the ceramics we painted a couple of weeks ago and got some wonderful fastelavnsboller.

[xxmissmcxx]

I not very fast at drawing, so here’s some food for you to digitally munch on whilst you wait! :)

Here’s some Fastalavnsboller (Danish pastries) I made!