Thursday, 11 February 2010


This coming weekend is the start of Lent. In Norway we celebrate this with making/eating "Fastelavensboller". They are delicious, filled with egg creme...

Here is a recipe (as well as the picture) I have copied and translated from for those wanting to try them:

You need:
10 dl flour
1 dl sugar
¾ ts ground cardamom
100 gr  butter
3 dl milk
1 egg
50 gr yeast

Egg creme:
½ teaspoon vanilla sugar
2 dl milk
3 egg yolks
1 ½ tablespoons sugar
¾ tablespoons cornflour

1 whisked egg

This is how you do it:

The dough
Melt the butter, add the milk and heat till it is lukewarm.
Add the yeast to this mix
Mix in the egg and sugar and add the flour with the cardemom
Let the dough rise (double in size) for 30-45 mins.

The Egg creme
Add the vanilla sugar to a pan and add the rest of the ingredients to the egg creme.
Heat up while you stir it until it starts to thicken
Take the pan off when it starts to thicken properly, if not the creme might "split"
Cool it in a reverse bain maries (put the pan in the sink filled with cold water).

Return to the dough and shape into small balls (makes about 20). Make a hole in them and add a little of the egg creme. Try to pull some of the dough over the egg creme. Let them rest for 30 mins to 1 hr.

Use the whisked egg as a wash over the buns and put them in the middle of the oven for 12-15 mins on 225°C.

1 comment:

  1. These look really good, Mette ... I'm going to try them soon!