Fastelavn buns 2016

Fastelavn 1 2015 agj

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.

Here are links to other buns I have made, last years(2015) Fastelavn buns  and the year before(2014).

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

20160123_121900-1In 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.

Heart buns 2 agj

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.

Heart buns agj


Fastelavnboller are buns filled with wipped cream and other goodnesses that are eaten to celebrate the coming days of fasting, even though the tradition of fasting is long forgotten.

Fastelavn comes from the low german word vastel-avent, evening before Lent and it is the name commonly used for Carnival in the scandinavian countries. Fastelavn evolved from the Roman Catholic tradition of celebrating the days before Lent, but since the scandinavian countries became Protestant, the holiday became less specifically religious. This holiday occurs seven weeks before Easter Sunday and is sometimes described as a Nordic Halloween, children dressing up in costumes and gather treats for the Fastelavn feast. The holiday is generally considered to be a time for children’s fun and family games. The Cat in the Sac is often played and is a nordic version of a Piñata.


2 cups milk, I got a tip to boil the milk and let it cool to make the fluffiest buns

1/2 cup butter

1/2 cup sugar

1,5 tps active dry yeast

1/2 tps salt

4 cups all purpose flour

1 tsp finly ground cardamom

Strawberry purée

1 cup whipping cream

Fresh strawberries

Boil milk, sugar and butter and let it cool to bodytemperature, add the rest of the ingredients and knead the dough till it is soft and plyable. Coover the dough and let it rise to atleast double the size.

This dough gave me about 24 buns

I placed them om trays lined with baking paper and let them rice again for about 20 minutes.

Baked them in the middle of the oven between 10-15 minutes, until golden on 200 degrees Celsius about 400 F. Let the buns cool on a wire rack.

Whip the cream, cut the buns in half and add some whipped cream,

cut strawberries and purée, then put the top back on and dust with icing sugar.

My youngest daughter made this one

and it was yummy:)