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Fastelavnsbolle with Remonce and Raspberry Cream

Fastelavnsbolle with Remonce and Raspberry Cream

It is that time of year again, time for Danish Fastelavn. I have written about the details of this fun children’s holiday before and I have baked the traditional Fastelavnsboller which you can see here and here, but this year I figured I would make a quick and easy, yet equally delicious, version of my previous recipes. So this is a short-cut to Fastelavnsboller made with store-bought croissant dough which is filled with remonce and baked. The filling is a raspberry cream but you can use any filling you desire. I hope you enjoy this short-cut.

Fastelavnsboller short-cut

Fastelavnsboller short-cut

Fastelavnsboller (makes 6)

Ingredients:

1 store-bought roll croissant dough

1 egg, for glazing rolls

1 tbsp cold water

For the Remonce:

50 g butter, room temperature

50 g Marcipan

50 g sugar

1/2 tsp vanilla sugar

For the Raspberry Cream:

2 dl heavy whipping cream

1 tbsp confectioners sugar

2 tbsp raspberry jam

red food coloring, optional

For decorating:

confectioners sugar

1 tbsp freeze-dried raspberries, optional

Directions:

Preheat oven to 350 degrees F.

To make Remonce: beat butter, marcipan, sugar and vanilla sugar until smooth and creamy (4-5 minutes). Set aside.

Unfold croissant dough and cut into 6 equal squares. Drop a teaspoonful of Remonce on each square. Fold corners into middle, pinch seams shut, turn over and gently form into a round roll using your hands. Place seam side down onto a prepared baking sheet. Beat 1 egg with water and brush rolls with egg wash. Bake 15-20 minutes until golden brown. Cool on baking sheet.

To make Raspberry Cream: combine whipping cream and confectioners sugar, beat to a soft whipped cream (beaters are starting to leave tracks in cream). Add raspberry jam and red food coloring (optional), stir to combine. Load cream into a piping bag with a decorative piping tip (or you can use and cut the tip off a zip-lock bag).

Cut top off baked roll, pipe cream onto the bottom roll and place lid on top. Sprinkle with confectioners sugar and crushed freeze dried raspberries. Enjoy!

Source: Odense Marcipan

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Fastelavnsboller

Fastelavn (Shrovetide) is right around the corner in Denmark and so this time of year you see these wonderful fresh-baked filled rolls everywhere. I have posted about the Danish Fastelavn tradition before but I think the Fastelavnsboller is totally worth revisiting, especially since they are one of my favorite Danish treats. ūüôā If your curious to learn more about this fun tradition for the children check out my previous post on Fastelavnsboller here.

Fastelavnsboller

These particular Fastelavnsboller are lighter in texture than my previous recipe. The dough is soft and elastic and very easy to work with. Also there is no rolling out the dough. Simply just divide the dough into smaller portions, roll in your hands, then flatten and fill. Easy peasy!  I choose to do several different fillings. I made a delicious kagecreme (custard) and I also used seedless raspberry jam and Nutella.

Ingredients:

For Fastelavnsboller dough:

2 deciliter milk (7 ounces)

4 teaspoons active dry yeast (or 50 grams cake/fresh yeast)

50 grams sugar (1.7 or 1  3/4 ounce)

1/4 teaspoon salt

1 teaspoon ground cardamom

1 teaspoon vanilla sugar

1 deciliter heavy whipping cream (3.3 ounces)

125 grams butter, melted (4.4 or 4 3/8 ounces) or (8.4 tablespoons)

500 grams all-purpose flour (1 pound + 2 ounces) or (4 cups + 2 tablespoons)

1 beaten egg for brushing

seedless raspberry jam, for filling, if using

Nutella, for filling, if using

For Kagecreme (custard), for filling, if using:

1 deciliter heavy whipping creme (3.3 ounces) or (0.4 cup)

1 1/2 deciliter milk (5 ounces) or (0.6 cup)

50 grams sugar (1.7 or 1 3/4 ounce)

2 whole eggs

1 vanilla bean

2 tablespoon cornstarch

For the Icing:

1 cup confectioners sugar

warm water

food color, if desired

Directions:

Heat the milk to between 100-110 degrees F (37-43 degrees C) and sprinkle active dry yeast over the warm milk, let sit for 10 minutes. I do this in the bowl of my stand mixer. Melt butter and add cream to butter, set aside. To the yeast mixture add sugar, salt, cardamom, vanilla sugar and butter/cream mixture. With the dough hook in place start mixing on medium-low adding the flour in increments. Mix until a ball of dough forms. Place dough in a large bowl, cover with plastic wrap or a clean tea towel and place bowl in a warm draft free area. Allow dough to rise for 1 hour or until double in size.

Meanwhile make the Kagecreme (custard), if using. Mix together the creme and milk, pour into a saucepan, holding back 1/4 cup of the liquid. Add the cornstarch to the 1/4 cup liquid and stir to combine, set aside. Add sugar, eggs, seeds from vanilla bean + vanilla bean pods. Over medium low heat, whisking frequently, add the remaining 1/4 cup cornstarch liquid mixture. Continue to whisk until liquid starts to thicken and simmer. Remove from heat, discard vanilla bean pods and place in a small bowl. Cover with plastic wrap directly on the surface of the custard to prevent skin from forming. Place in refrigerator to cool

Back to the dough. Cover two large baking sheets with parchment paper and set aside. Beat egg for the egg wash and set aside. Pour dough out onto a lightly floured work surface. Briefly knead the dough. Cut the dough into 12 equal portions. Using your hands, roll first piece of dough into a ball, place on work surface and flatten with the palm of your hand spreading it into a 5 inch (13 centimeter) circle. Place filling of your choice onto circle of dough. Brush the edge of circle with egg wash to act as a glue. Fold four edges up to the center and press to seal all edges, letting the air inside escape. Brush a little more egg wash over the seam, turn the dough ball over, tuck under all edges and place on baking sheet with seam side down. Repeat with remaining dough pieces.

Preheat oven to 375 degrees F (190 degrees C). Allow filled dough balls to rise on the baking sheets, covered with clean tea towels, for 30 minutes. Right before baking, brush dough balls with remaining egg wash. Bake for 12-15 minutes or until golden brown.

To make the icing, mix together confectioners sugar with a little warm water at the time, stirring until smooth. Glaze should be somewhat thick but spreadable. Add food color if desired. Enjoy!

Source: adapted from Maden I Mit Liv

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Fastelavensboller

Fastelavn is a Nordic holiday celebrated on Sunday or Monday before Ash Wednesday. It is similar to the American Halloween where children dress in customes and beg for candy. Some towns may have a parade followed by the traditional “sl√• katten af tynden” which is a wooden barrel¬†that has¬†cats painted on it and is¬†filled with candy. The children takes turn hitting the barrel with a bat and the one to hit the bottom out, spilling the candy, is crowned “kattedronning” (queen of the cats). Hitting of the barrel continues and the one hitting down the last plank is crowned “kattekonge” (king of the cats).

If the children go door to door begging for candy they will come to the door and sing a little tune called Boller op, boller ned. This song basically says: Buns up, buns down, buns in my stomach, if I get no buns, then I will make trouble. The buns mentioned in the song is reffering to the Fastelavnsboller which is a popular pastry served on this particular day.

There are many different varieties of Fastelavnsboller recipes. Some is made from a Wienerbr√łd dough and some are a regular yeast dough. Some are prefilled with a custard or jam while others are sliced open and then filled with a custard or whipped cream filling. The Fastelavnesboller which I made here is a regular yeast dough which was prefilled with custard. I absolutely adore custard and would (if no one was watching) eat it by the spoonful. However, for these particular Fastelavnsboller which I choose to prefil and then bake, it turned out that the wonderful custard got almost completely absorbed into the bread and loosing its intensity. So next time I make this recipe I think I’ll¬†prefil with jam instead because the jam still has its intensity even if some of it gets absorbed into the bread.

Ingredients:

Dough:

2 deciliter milk (1 cup)

25 grams butter (2 tablespoons)

50 grams cake/fresh yeast (or 4 teaspoons dry active yeast)

1 tablespoon sugar

1/2 teaspoon salt

1 egg

450-475 grams flour (3 3/4 cups)

1 additional egg for glazing (optional)

Custard filling:

1 vanilla bean

1 cup milk

2 egg yolks

2 tablespoons superfine sugar

1 tablespoon cornstarch

Jam filling:

your favorite jam (if using)

Chocolate icing:

1 cup confectioners sugar

2 tablespoons unsweetened cocoa

hot water

White icing:

1 cup confectioners sugar

hot water

Sprinkles for decorating

Directions:

In a small saucepan heat up milk and butter to finger temperature, melting the butter. Break up cake yeast and place  in a small bowl, pour warm milk over and stir to dissolve yeast. Add sugar, salt and egg, stir to mix. Add flour a little at the time, stir to combine. Note: it may not be necessary to add all the flour. Knead the dough until smooth. Leave dough in bowl and cover with a dry tea towel. Place in a warm location and let rise for 1 hour.

While dough is rising, make the filling. Cut vanilla bean in half lengthwise and scrape out seeds with the tip of a knife. Place vanilla seeds and milk in a small saucepan and bring to a boil. Meanwhile, beat the egg yolks and sugar together until pale in color and fluffy. Add cornstarch and mix together. While continuing to beat the eggs, slowly pour half of the hot milk into the eggs to temper it. Then pour the tempered egg mixture back into the saucepan and return to low temperature on the stove. Continue to whisk mixture over low temperature until the custard starts to thicken, making sure the custard does not boil. Remove from heat, place in a small bowl, cover with cling wrap directly on the custard surface to prevent a skin from forming and place in refrigerator to cool.

Line two large baking sheets with parchment paper and set aside.

Lightly dust with flour and turn dough out onto the working surface. Knead dough a little until smooth and elastic. Roll out into a 40 by 40 cm square (15 x 15 inches) and cut dough into 12 pieces. Place a heaping teaspoonful custard or jam (if using) in center of each square. Using the leftover egg whites, brush the edges of the square dough to help seal the edges. Fold each of the four corners up to the center and press to seal all edges, letting the air inside escape. Turn the dough ball over, tuck under all edges and place on baking sheet with seam side down. Repeat with remaining squares. When done forming dough balls, cover with a dry tea towel and let rise for 30 minutes in a warm location.

Preheat oven to 190 degrees Celsius (375 degrees Fahrenheit). After dough has been allowed to rise, break open an egg and lightly beat it in small bowl. Brush egg-wash onto each dough ball before baking. Bake for 10-12 minutes or until golden brown. Allow to cool before icing.

To make icing, combine ingredients in a small bowl and mix until desired thickness (somewhat thick but spreadable). Spread icing onto each fastelavnsbolle and place sprinkles on top before glaze sets. Enjoy.

Fastelavnsboller

Source: dough from Lone Kjær РHverdag de luxe and custard filling adapted from Trina Hahnemann РThe Scandinavian Cookbook

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