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Danish Lent Buns (Fastelavnsboller) with Pastry Cream and Chocolate Icing Recipe

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5 from 60 reviews

Danish Lent Buns, also known as Fastelavnsboller, are traditional Danish sweet buns filled with smooth vanilla pastry cream, topped with chocolate icing and colorful sprinkles. These fluffy, cardamom-spiced buns are perfect for festive occasions or as a delightful treat with coffee or tea.

Ingredients

Scale

Dough:

  • 13 grams dried/active dry yeast or 25 grams fresh yeast
  • 250 ml whole milk, heated to 36–37°C (97–99°F)
  • 100 grams butter, melted and cooled slightly
  • 40 grams granulated sugar
  • 400–500 grams white strong/bread flour
  • 1 teaspoon baking powder
  • 2 teaspoons ground cardamom
  • 1 teaspoon salt
  • 1 egg, beaten
  • egg for brushing

Filling (Pastry Cream):

  • 500 ml whole milk
  • 1 vanilla pod
  • 2 eggs
  • 1 egg yolk
  • 100 grams caster sugar
  • 30 grams corn flour
  • 25 grams butter

Topping:

  • 150 grams icing sugar
  • Hot water (as needed)
  • 50 grams melted dark chocolate
  • Sprinkles

Instructions

  1. Make the Pastry Cream: Add the milk and vanilla pod to a saucepan and bring to boiling point. In a separate bowl, whisk together the sugar, eggs, egg yolk, and corn flour until smooth. Slowly pour one-third of the hot milk into the egg mixture while mixing, then pour the entire mixture back into the saucepan. Heat until it boils for about 30 seconds to thicken, stirring constantly to prevent burning. Remove from heat, stir in butter, transfer to a bowl, and let set to cool.
  2. Prepare the Yeast Mixture: If using fresh yeast, dissolve it in the warm milk; if using active dry yeast, sprinkle it over warm milk and let it activate for 15 minutes until bubbly. Pour the yeast mixture into a mixer bowl fitted with a dough hook, add melted butter, and mix for 1 minute.
  3. Make the Dough: Add sugar and continue mixing for another minute. In a separate bowl, combine flour, cardamom, salt, and baking powder. Gradually add this dry mix to the wet ingredients along with the beaten egg, kneading for 5 minutes until a slightly sticky but workable dough forms. Add more flour only if necessary to keep dough from sticking excessively.
  4. First Rise: Cover the dough with a dish towel or cling film and let it rise in a warm place for about 30 minutes or until doubled in size.
  5. Shape the Buns: Lightly flour the work surface and turn out the dough. Knead briefly, then roll it into a 30 x 40 cm rectangle. Cut into 12 equal squares. Place a tablespoon of pastry cream onto each square, then carefully pinch the corners and sides together to enclose the filling securely.
  6. Second Rise: Place sealed buns seam side down on a lined baking tray. Allow them to rise for another 20-25 minutes.
  7. Bake the Buns: Preheat the oven to 180-200°C (356-392°F). Brush the buns with beaten egg and bake for 10-12 minutes or until golden and cooked through. Let cool on a rack.
  8. Make the Icing: Melt the dark chocolate. Mix icing sugar with hot water a tablespoon at a time until you get a thick, smooth consistency. Stir in the melted chocolate and let cool slightly to prevent melting the icing on the buns.
  9. Finish and Serve: Spread chocolate icing on each bun, sprinkle with colorful sprinkles, and serve.

Notes

  • The dough recipe resembles that used for cinnamon buns but includes extra butter and baking powder for a lighter texture.
  • Baking times may vary depending on your oven; watch for golden color and test doneness accordingly.
  • The buns are best served fresh but can be stored in an airtight container for a day or two.
  • If fresh yeast is unavailable, active dry yeast works well with adequate activation time.
  • Ensure the pastry cream is fully cooled before filling the buns to prevent dough sogginess.

Keywords: Danish buns, Fastelavnsboller, pastry cream buns, cardamom buns, vanilla cream buns, Danish pastry

Find it online: https://busyrecipe.com/danish-lent-buns-fastelavnsboller-with-pastry-cream-and-chocolate-icing-recipe/