Fastelavnsboller med lakrids - Shrovetide bun with liquorice

Last year I got a request from one of my good blog readers, that she would "like to have" a recipe on Shrovetide buns with liquorice, so I took a tour out on google looking for a recipe on Shrovetide Buns with liquorice, where I decided to bake this one fastelavnsboller med lakrids from Samvirke.

I have the following modification on the original recipe. Being a liquorice fan (natural trait of being Danish) I decided to give it full power with liquorice, using a combination of English liquorice powder and raw liquorice powder. I also decided to add a little lemon zest in to the bun filling. And finally I have removed the vanilla sugar from lemon icing.

Wauuw, this is a Fastelavnbolle for connoisseurs. The very first impression you get is a sweet refreshing lemon flavour from the icing, as you bite longer and longer into the Shrovetide bun the power of liquorice kicks in - uuhmmm. So here my good blog reader from Estonia is your request from last year being fulfilled incl my little purple twist on the lemon icing.

Fastelavnsboller med lakrids: - 15 buns

Bun dough:

• 100 g butter
• 3 tablespoons dark syrup
• 2 teaspoons cardamon
• 350 g milk - 0-3.5% fat
• 1½ teaspoon salt
• 1 egg
• 20-25 g yeast
• 575 g wheat flour
• 1 egg - beaten for glazing 

Bun filling:

• 75 g marzipan - grated
• 75 g butter - soft
• 3 teaspoon liquorice powders
• 1 teaspoon raw liquorice powder
• ½ lemon zest
• 75 g sugar

Bun icing:

• 150 g icing sugar
• 1 organic lemon - juice and 1 teaspoon lemon zest
• a few drops of yellow colour

1. Mix butter, dark syrup, cardamon and milk in a cooking pot. Let it heat up, until the butter is melted.
2. Pour the liquid into a mixing bowl and let it cool down until it is finger warm.
3. Add the egg into the liquid, followed by the yeast, stir well. Finally add the salt.
4. Add the wheat flour. Knead the dough together, I usual knead for 10 minutes.
5. After the kneading process, let the dough raise warm for 1½-2 hour.
6. Mix marzipan, butter, sugar and liquorice powder together to a homogeneous mass.
7. Roll the dough into a square with a height of ½ cm in a size of 50 x 30 cm
8. Cut the the dough into squares of 10 x 10 cm
9. Add the marzipan filling into the middle of the dough square
10. Fold the dough together around the filling - fold it close together
11. Place the bun up-side-down on the baking plate
12. Raise the buns for another 30 minutes
13. Heat the (conventional) oven to 210'C
14. Glaze the buns with a whipped egg
15. Bake at 210'C for 15 minutes in the middle of the oven (conventional)
16. Cool down the buns before decoration with lemon sugar icing.