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Fastelavnsboller

These Fastelavnsboller (Danish Carnival Buns) filled with a pistachio filling and a delicious vanilla pastry cream.
5 fra 2 stemmer
Prep Time 30 minutes
Cook Time 15 minutes
Proofing time 1 hour 45 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine Danish
Servings 16 buns
Calories 496 kcal

Ingredients
  

DOUGH

  • 225 g whole milk
  • 30 g fresh yeast 10 g active dry yeast
  • 60 g granulated sugar
  • 1 teaspoon cardamomme
  • 570 g all-purpose flour
  • 2 large eggs
  • 1 teaspoon salt
  • 120 g butter room temperature
  • 3 tablespoon heavy cream for brushing the buns

VANILLA PASTRY CREAM

  • 400 g whole milk
  • 50 g granulated sugar
  • 1 vanilla bean pod or 2 teaspoon vanilla bean paste
  • 4 egg yolk
  • 50 g granulated sugar
  • 30 g cornstarch
  • 30 g butter fridge cold

PISTACHIO FILLING

  • 100 g butter room temperature
  • 100 g granulated sugar
  • 100 g pistachios

CHOCOLATE GANACHE

  • 100 g heavy cream
  • 120 g dark chocolate
  • 15 g butter room temperature
  • Extra pistachios for decorations chopped

Instructions
 

BRIOCHE DOUGH

  • Tip: If your kitchen is cold, preheat the oven at 30ºC while the eggs and butter reaches room temperature. Then turn off the oven, right before making the dough, keeping the oven door closed. This way you can rise your dough in the turned off oven giving it the optimal temperature of between 23-25ºC.
  • Heat up the milk until it’s lukewarm (37ºC). Crumble the fresh yeast into your mixing bowl and pour in the heated milk. With a spatula stir it together until the yeast has melted. (If you are use dry yeast, let it bloom in the warm milk per instruction of the pack)
    225 g whole milk, 30 g fresh yeast
  • Add the granulated sugar, all-purpose flour, cardamom, eggs, salt and using the dough hook, mix the dough on low-medium speed until it is all hydrated and there is no dry flour left. Then mix further for 4 minutes on medium speed.
    60 g granulated sugar, 1 teaspoon cardamomme, 570 g all-purpose flour, 2 large eggs, 1 teaspoon salt
  • Continue on medium speed and add the butter in two parts. Add the second part of the butter, once the first part has mixed into the dough.This part looks messy but don’t worry. Once the second part has incorporated, scape down the sides of the bowl and keep mixing the dough for 8-10 minutes. It should end, looking smooth and released from the bowl.
    120 g butter room temperature
  • Add the dough to a clean bowl, with a bit of vegetable oil, and cover the bowl with cling film and a tea towel. Place it in a warm room temperature area in your house or use the trick with the oven. Let it rise for 1 hour.

PASTRY CREAM

  • Cut the vanilla bean pod in half (lengthwise) and scrape off the vanilla bean with a knife.
    1 vanilla bean pod
  • In a medium-sized saucepan add the milk, granulated sugar, the vanilla bean and the remaining vanilla bean pod and bring to a slight boil. Stir once in a while to make sure the sugar has melted together with the milk.
    400 g whole milk, 50 g granulated sugar
  • Meanwhile, beat the egg yolks and the other 50 g of granulated sugar together with a whisk until lighter in color. Then add the cornstarch and whisk until combined.
    4 egg yolk, 50 g granulated sugar, 30 g cornstarch
  • When the milk is slightly simmering, and small bubbles are forming in the edge of the pan, take it off the heat, remove the vanilla bean pod, and add ⅓ of the warm milk into the egg mixture while whisking. Be sure to whisk all the time, to temper the eggs, so it doesn’t turn into scrambled eggs. Pour back the tempered mixture into the rest of the milk and whisk constantly on low to medium heat until it starts to thicken. Remove it from the heat and add the butter. Stir until combined.
    30 g butter
  • Pour the pastry cream into a shallow bowl and cover with a plastic cling film so it touches the cream to prevent it from creating a skin. Set to chill in the fridge.

PISTACHIO FILLING

  • Add the pistachios to a blender and blend them until a fine flour consistency.
    100 g pistachios
  • Whisk all the ingredients together until combined. Add it to a piping bag and set it aside.
    100 g butter, 100 g granulated sugar

ASSEMBLING

  • Line two baking trays with baking papers. After the first rise, it should now be double in size. Roll out your dough on a lightly floured surface into a big square shape of about 48x48 cm (19x19 in)and so it’s about 5 mm thick. Cut the dough into 16 squares that are about 12x12 cm (5x5 in).
  • Pipe a circle of the pistachio filling on each square and add a spoon full of the vanilla custard in the middle. (see the photos in the blogpost for more information)
  • Gather each corner together and pinch the dough together where they join, so the filling doesn’t fall out of the buns. It's important that there is no gaps. Then gather the other corners and pinch them together. Turn them over and place them with the smooth side up on the baking tray lined with parchment paper. Place 8 per baking tray.
  • Let them rise for a second time on the kitchen counter for 45 minutes under some cling film and a tea towel.
  • Meanwhile preheat the oven to 180ºC/ 375ºF conventional oven.
  • After the second rise, brush them with heavy cream and bake them for 13-15 minutes until golden brown. Let them cool down on a cooling rack.
    3 tablespoon heavy cream

CHOCOLATE GANACHE

  • Once the buns have cooled down, heat the heavy cream in a small saucepan or in the microwave to a boil. Pour it over the dark chocolate and let it sit for 2 minutes. Then stir it together until smooth. Add the butter and sit together until smooth.
    100 g heavy cream, 120 g dark chocolate, 15 g butter
  • Add a dollop of the ganache on each bun and sprinkle with chopped pistachios.
    Extra pistachios for decorations

Nutrition

Calories: 496kcalCarbohydrates: 51gProtein: 8gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 120mgSodium: 282mgPotassium: 188mgFiber: 2gSugar: 20gVitamin A: 708IUVitamin C: 0.1mgCalcium: 79mgIron: 3mg
Keyword buns, fastelavnsboller, pastry cream, pistachio
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