March 06, 2011

Fastelavnsboller med marcipan fyld - Shrovetide buns with marzipan filling

The traditional Danish "fastelavns"/Shrovetide song is like this:

Fastelavn er mit navn                                             Shrovetide is my name
Boller vil jeg have                                                    Buns I would like to have
Hvis jeg ingen boller får                                          If I get no buns
Så laver jeg ballade                                                When I will make trouble

Boller op, boller ned                                               Buns up, buns down
Boller i min mave                                                   Buns in my tummy
Hvis jeg ingen boller får                                         If I get no buns
Så laver jeg ballade                                                When I will make trouble

So in order to celebrate this song, I have been baking fastlavnsboller this afternoon with a marzipan filling. The filling could also have been jam or a vanilla cream. However, my preference is marzipan filling.

Fastelavnsboller - Shrovetide buns with marzipan filling - 15 buns:

Bun dough:
  • 50 g yeast
  • 150 g milk
  • 500 g wheat flour
  • 1 teaspoon cardamon - could be left out
  • 1 tablespoon home-made vanilla sugar otherwise 1 teaspoon commercial vanilla sugar
  • 150 g butter
  • 1 egg
Marzipan filling:
  • 1 egg
  • 150 g sugar
  • 150 g marzipan
  • orange peel from ½ orange - could be left out

  1. Add the yeast to finger warm milk.
  2. Mix wheat flour with cardamon and vanilla sugar.
  3. Crumble the butter into the flour
  4. Add egg and the yeast-milk mix
  5. Knead the dough together
  6. Let the raise for 30-60 minutes or the night over (when use 10 g yeast instead of)
  7. Mix egg, sugar, marzipan and orange peel together to a homogenous mass.
  8. Rull the dough into a square of 50 x 30 cm
  9. Cut the the dough into sqaures of 10 x 10 cm
  10. Add the marzipan filling into the middle of the dough square
  11. Fold the dough together around the filling - fold it close together
  12. Place the bun up-side-down on the baking plate
  13. Raise the buns for another 30 minutes
  14. Glaze the buns with a whipped egg
  15. Bake at 220*C for 15 minutes in the middle of the oven
  16. Cool down the buns before decoration with chocolate or sugar glazings


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