Norwegian Fastelavnsboller (Buns with Jam and Cream)
These fluffy and cardamom-flavored Norwegian fastelavnsboller are filled with a delicious tart raspberry jam and fresh whipped cream. The perfect combination!
Ingredients
DOUGH
- 150 ml milk
- 2 tsp instant yeast (2.25 tsp active dry yeast, 17.5 fresh yeast)
- 1 large egg
- 1 egg yolk
- 50 grams sugar
- 1/2 tsp vanilla extract
- 1/2 tsp cardamom
- 1/2 tsp salt
- 375 grams all-purpose or bread flour
- 57 grams unsalted butter, softened
- 1 egg for egg wash
RASPBERRY FILLING
- 340 grams frozen raspberries
- 150 grams sugar
- Pinch of salt
- 1 tbsp lemon juice
- 1/2 tbsp lemon zest (optional)
WHIPPED CREAM
- 360 ml heavy cream
- Splash of vanilla extract
- 3 tsp sugar
Instructions
- To make the raspberry filling: add all your ingredients (raspberries, sugar, salt, lemon juice, lemon zest) to a small saucepan and place on the stove over medium heat.
- Stir until the raspberries have thawed and the sugar has dissolved, then allow to simmer and thicken for about 15 minutes, stirring occasionally so nothing burns.
- Once you can see the bottom of the pan when you scrape a spoon or spatula through the jam, and it has darkened in color, it should be thick enough to set once cooled.
- Transfer to a bowl or tupperware and let it cool briefly at room temperature before transferring to the fridge to fully cool.
- For the bun dough: if using active dry or fresh yeast – heat up the milk, either in the microwave or in a saucepan, until it is “fingervarm” (finger warm), meaning it should feel warm to the touch but not hot. Add the yeast and stir to dissolve. Let it rest 5-10 minutes until it begins to froth and bubble a little bit. If using instant yeast – just add the yeast and milk in the next step.
- Add the egg, egg yolk, sugar, vanilla extract, cardamom, and salt to a large bowl. Mix well. If you're using instant yeast, add the yeast and milk in this step.
- If you’re using active dry yeast, once the yeast has bubbled up, add the milk and yeast mixture to the egg mixture and whisk to combine.
- Add the flour and the softened butter, stirring with a wooden spoon. Once the dough starts to come together, you can start kneading.
- Knead until smooth and elastic, probably around 10-15 minutes. Add a bit of flour if the dough sticks to your hands or the surface. If you prefer not to get your hands messy, feel free to use a stand mixer for this step. The texture of your dough before its first rise should be soft and smooth, not sticky and not too dry.
- Cover and let your dough rise for about 45 minutes, or until doubled in size.
- Once the dough has risen, dump it out on a flat surface. Divide into 12 equal pieces. If you want very even-looking buns, weigh the total lump of dough, then divide this by 12 and weigh each piece to ensure that all buns weigh the same.
- Shape the pieces into buns. How to: take a piece, pinch together into a ball shape, then place it seam-side down on an unfloured surface. Cup it in your hand with the top of the roll touching your palm. Move your cupped hand in quick, tight circles – this will cause the seam to come together and create tension on the surface of the dough.
- Place the shaped buns on a baking sheet lined with parchment paper. Let them rise for about 45 minutes or until doubled in size. Meanwhile, preheat your oven to 350 F (175 C).
- Once the buns have risen, egg wash the buns and bake for 12-14 minutes, or until golden brown and hollow-sounding when you tap them. Let them cool completely.
- While the buns are cooling, prepare the whipped cream. Whip the heavy cream using a stand mixer, a handheld mixer, or a whisk, and add sugar and vanilla extract. Whip until it reaches stiff peaks.
- To fill the fastelavnsboller, cut off the top third of the bun and remove some of the center (about 1 tbsp's worth).
- Fill the center of the bun with about 1 tbsp of raspberry jam.
- Fill a piping bag with a star nozzle with the whipped cream mixture, then pipe whipped cream in a thick layer on the top of the jam. We usually pipe a circle around the edge, then fill in the middle to create an even layer. Add back the top of the bun, sprinkle with powdered sugar, and enjoy!