Danish “Fastelavnsboller”

Old school danish buns served at carnival, which is held on the day leading up till lent. It is a bun filled with custard. See the guide to how to assembling the buns in the post.

  • Prep Time: 30m
  • Cook Time: 30m
  • Total Time: 2h



  • 200 milliliters milk
  • 200 milliliters cream
  • 1 dl sugar
  • 1 teaspoon vanilla sugar
  • 2 eggs
  • 2 tablespoons cornstarch

Dough for the buns

  • 150 grams butter
  • 25 grams yeast
  • 200 milliliters milk
  • 1 egg
  • 350 grams flour
  • 1/4 teaspoon sugar


  • 4 tablespoons icing sugar
  • 1 tablespoon cocoa powder
  • a bit of water


Filling (custard)

  1. Milk, cream, sugar and vanilla to the boil and remove from heat.
  2. Wip eggs and cornstarch together.
  3. Mix the egg mixture and milk mixture into the pan and bring to the boil again and remove from heat.
  4. Set the filling aside to cool while you make the dough.

Dough for the buns

  1. Heat the milk until it is warm and melt the butter in milk.
  2. Dissolve the yeast in the milk and butter.
  3. Add the eggs. Then add the sugar and flour a little at a time until you have a dough that looks like ordinary dough.
  4. Knead it.
  5. Preheat the oven to 200 C

Assembling the buns

  1. Roll out the dough and cut squares out of the dough.
  2. Place a teaspoon of the filling in the middle of the dough square and fold the corners into the filling so ends is under the ball. It is a bit like making dumplings.
  3. Put the bowl on baking tray (with baking paper).
  4. Leave to rise for the 20-30 min
  5. Bake the buns for 20-30 minutes at 200 C.
  6. Start with icing sugar and cocoa and pour a little water at a time until you have a reasonable thickness glaze


  1. Frost each bun once they have cooked a bit from the oven. Or you will have frosting all over.
  2. Leave the buns to cool before eating them.

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