Fastelavnsboller (Shrovetide bun) for selection of The Best Fastelavnsbolle at work

Today Sunday it is Fastelavnssøndag (Shrovetide Sunday) here in Denmark, which is the culmination of the season, where you are eating Fastelavnsboller (Shrovetide Bun) as well as kicking "the cat of the drum" and dressing up, if you are a child. As grown-ups it is expected, that we only eat the Fastelavnsbolle.

As Hannibal the Cat did not want to placed inside a  Shrovetide drum, he decided to guard the bun dough, while it as resting/raising after the kneading, Here I use the heated floor in my dusch for "warm" dough resting !!!!!

I have challenged my work colleagues into bringing their best home-made Fastelavnsbolle with them to work tomorrow Monday, where we select The Best Decorated Fastelavnsbolle and The Best Tasting Fastelavnsbolle. I am targeting to to be the winner of two these options !!!!!!, if the voting is going my way !!!!!!

I have found the recipe on the bun dough on the blog "Maden i mit liv". Another recipe on Shrovetide Bun with marzipan filling can be seen here here. The filling I have created from marzipan, sugar, egg, apple and orange flower extract.

Fastelavnsboller 2012 - Shrovetide buns with marzipan filling - 14 buns:

Bun dough:

• 20 g yeast
• 200 g milk
• 125 g butter - melted and cool down
• 1/4 teaspoon salt
• 1 teaspoon cardamon
• 1 tablespoon home-made vanilla sugar home-made vanilla sugar 
• 100 g whipping cream - 38% milk
• 500 g wheat flour
• 1 egg

Marzipan filling:

• 1 egg
• 150 g sugar
• 150 g marzipan 
• 1 apple - grated
• ½ teaspoon orange flower extract - could be left out

1. Melt the butter and let it cool down
2. Add the yeast to finger warm milk.
3. Add the salt, cardamon, vanilla sugar, sugar, whipping cream and melted cooled down butter.
4. Add the wheat flour.
5. Knead the dough together - I normally for 10 minutes
6. Let the raise for 90-120 minutes or the night over (when use 10 g yeast instead of)
7. Mix egg, sugar, marzipan, grated apple and orange flower extract together to a homogeneous mass.
8. Roll the dough into a square of 50 x 30 cm
9. Cut the the dough into squares 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 (conventional)
16. Cool down the buns before decoration with sugar glazing - unfolding your creative side :-)

 

As purple is one of my favourite colour, I have decided to cover my Shrovetide bun with lilac sugar glazing, so these buns can match my cloths tomorrow at work.