With vanilla cream and marzipan whipped cream
Recipe for fastelavnsboller
Delicious and delightful Shrovetide buns. These sweet yeast buns are sprinkled with pearl sugar and hazelnut flakes and filled with a luscious vanilla cream and marzipan whipped cream.
It doesn’t get any more delicious.
Servings: Portions
Fastelavnsboller
With vanilla cream and marzipan whipped cream
Ingredients
Yeast Dough Balls
- 25 gram Yeast
- 100 gram Milk
- 1 pcs. Egg
- 12.5 gram Sugar
- 4 gram Vanilla Sugar
- 75 gram Butter
- 300 gram Wheat Flour
- 1 pcs. Egg Whipped. For garnish
- Pearl Sugar For garnish
- Hazelnuts Flakes. For garnish
Vanilla Cream
- 2 pcs. Egg
- 50 gram Sugar
- 16 gram Cornstarch
- 300 gram Whole Milk
- 1 pcs. Vanilla Pod
Marzipan Cream
- 0.25 l Cream
- 50 gram Marzipan Grated
Instructions
Sweet yeast dough buns
- Warm the milk and dissolve the yeast in it.
- Whisk in eggs, sugar, and vanilla sugar.
- Crumb the butter into the flour and fold in the milk mixture.
- Knead into a light and smooth dough.
- Let it rise for 1 hour.
- Roll out 8 buns - brush with beaten egg - sprinkle with hazelnut flakes and pearl sugar.
- Bake in preheated oven at 190 degrees Celsius (374 degrees Fahrenheit) for about 15 minutes.
- Split the vanilla pod and scrape out the seeds.
- Put everything into a heavy-based saucepan, including the vanilla pod for extra flavor.
- Turn the heat to medium-high and stir well to prevent burning.
- When the cream starts boiling, whisk it rigorously for a couple of minutes while it thickens.
- Pour the mixture through a sieve into a bowl.
- Let it cool before use.
- Whip the cream, I usually use an electric mixer for this.
- When it reaches the desired thickness (for me, it's when I can turn the bowl upside down without it falling out).
- Grate the marzipan into the cream and fold it gently.
- Transfer to a piping bag.
- Cut the buns in half and pipe the marzipan cream around the edge.
- Place a dollop of vanilla cream in the center and put the top back on!
