Fastelavnsboller af vandbakkelser (Danish Choux Pastry Carnival Buns with Raspberry)
If you have any experience with Scandinavia in January and February, you’ll know that it’s the time of year for people to go fastelavnsboller-crazy.
If you have any experience with Scandinavia in January and February, you’ll know that it’s the time of year for people to go fastelavnsboller-crazy.
When we were coming up with ideas for how to tweak the basic version of a fastelavnsbolle, which is basically a soft cardamom bun with a vanilla cream filling, we immediately thought: why not just throw as much chocolate as we can into the mix?
Thanksgiving has come and gone, the temperatures are dropping, and the twinkling lights and trees are starting to appear, which can only mean one thing – Christmas!
While we already have a Danish pastry dough recipe, this is a slightly tweaked alternative, with enough changes that it made sense to list it separately! It uses less butter and more flour, making it easier to work with and laminate the dough.
It wouldn’t be a celebration without a festive dessert. Every year, we love seeing all the fun creations that people make for their Halloween gatherings. We wanted to add our own spin this year by modifying one of our favorite quick and easy Danish treats, romkugler!
This marbled, Halloween inspired cake is festive and delicious! Plus, it combines one of our favorite flavor combinations, chocolate and orange!
We’re starting to sound like a broken record, but the weather is slowly (but surely) getting colder, which means it’s the best time of year to bake!
Kanelsnegle (cinnamon snails/rolls) are one of the best pastries in existence, and apple and cinnamon are iconic fall flavors, so how could you go wrong with a combo of the two? This recipe is for apple cinnamon rolls, and honestly, you have to try them.
This bread is so rich and fluffy and full of chocolate flavor – you can’t go wrong trying something new with this loaf!