Christmas wasn’t that long ago and it is already time to fatten up again, this time as “tradition” goes fatten up before Lent.
Do you know of any christians that still fast during Lent? I don’t, but it is nice to keep some traditions.
This years Fastelavn (Scandinavian Mardi Gras) is on Sunday the 7th of February, and I am making traditional buns but heart-shaped and filling them with strawberries and cream as I usually do.
I have used my regular bun recipe.
1 package active dry yeast
300 ml warm milk
75 ml warm water
100 g butter, melted
100 ml granulated sugar
2 large eggs
1 teaspoon salt
1200 ml flour
1/2 tsp ground cardamom
In a large mixing bowl, dissolve yeast in warm water and some of the sugar., stir and let it sit for a few minutes. Add the milk, melted butter, sugar, eggs, salt, and 3/4 of the flour. Mix and add enough of the remaining flour to form a firm dough.
Turn the dough onto a floured surface. Knead until smooth and elastic, about 5 minutes. Do not over-knead, which will yield a tough, chewy bread. The dough is ready when it is smooth and when you can poke it with a finger and it springs back. Form dough into a smooth ball and place into a large greased bowl, turning once to grease the top. Cover with plastic wrap or aluminum foil and let it rise to double size.
Roll the ready dough flat about 1-1,5 cm thick and cut out heart shapes or make the shape you want.
Put the buns on a bakingpaper lined baking tray, cover them and let them rice to double their size.
Bake the buns in a pre heated oven on 180 C for 10 minutes or until golden brown.
You can also brush the buns with a little eggwash before you bake them to give them a glossy look.
Serve with whipped cream and freshly crushed strawberries.