Danish Fastelavns buns. ( Cream Buns )
These buns are really fast buns and can be made and frozen and eaten all year round, they taste just so nice.
If you have them frozen, it is easy to pick up a few pieces and let them thaw and leave them to rise at room temperature for approx. 1 hour and then bake them.
That way you always have fresh Buns.
Bon appetite.
Ingredients
The dough for Danish Fastelavns buns.
- 150 ml of milk.
- 100 grams of butter.
- 25 grams of yeast.
- 2 eggs.
- 50 grams of sugar.
- 60 grams of coarse wheat flour.
- 300 grams of wheat flour.
- 1 teaspoon of vanilla sugar.
- ½ teaspoon salt.
Marcipan fillings.
- 100 grams of sugar.
- 100 grams of marzipan.
- 100 butter.
- 1 teaspoon cinnamon.
Vanilla Creme.
- ½ Vanilla Beans.
- 250 ml whole milk.
- 3 tablespoons of sugar.
- 2 egg yolks.
- 1 tablespoon of cornstarch.
Glaze and Garnish.
- 150 grams of powdered sugar.
- A little cold water.
- 1 teaspoon of cocoa.
- Maybe some chocolate buttons or something else to sprinkle on top of the glaze.
Recipe.
The dough for Danish Fastelavns buns.
- Heat the milk in a saucepan so it is slightly warm, about 40 degrees.
- Then dissolve the butter in the milk, when melted, the yeast is crumbled in and stirred.
- Combine coarse wheat flour, sugar, salt and vanilla in a bowl and pour it into the pan with the eggs.
- When mixed well, mix the wheat flour in a little at a time.
- Then knead the dough well with your hands or in a stirrer, knead the dough for about 5 minutes, it should be nicely supple and not sticky if it is sticky, then add a little more flour.
- Now allow the dough to rise in a warm place for about 40 minutes, remember to put a towel over.
Vanilla Creme.
- You can advantageously buy ready-made vanilla cream powder, which just has to be mixed with milk.
- If you want to make the vanilla cream yourself, the recipe is here.
- Strain the Vanilla Beans with a small knife and scrape out the grains.
- Put the vanilla cereal and the speckled bar in a pan along with milk, sugar, egg yolks and cornstarch.
- Now boil the mixture under low heat, stirring frequently, until the cream begins to thicken.
- Take the pan off the heat, pick up the Vanilla Beans, and whip in the cream so it does not pull skin.
- Cool the cream before using it.
Marcipan fillings.
- Mix sugar and marzipan well together, whisk in butter and cinnamon, possibly with an electric whisk, the whip only until all is well mixed together.
- Shape the Danish Fastelavns buns.
- When the dough is finished, roll it out into a square so it is about 0.5 cm thick, then cut it into small squares of a size of about 15 x 15 cm.
- On each square add 1 tablespoon of marzipan mixture and 1 tablespoon of cream.
- You can make one half without marzipan if there are some who do not like marzipan.
Believe me, they also taste good without marzipan.
- Then fold the corners of the dough over the filling and squeeze the dough well into the joints.
- Then place the Danish Fastelavns buns with the assembly down on a baking sheet with baking paper.
- Now allow the Danish Fastelavns buns to rise in a warm place for about 40 minutes, remember to put a towel over.
- When they are raised, brush with milk and bake in a preheated hot air oven at 175 degrees for about 15-20 minutes, they should be nicely golden brown.
- Now let the fasteners buns cool slightly on a grill.
When they have cooled down a little, you can get glaze on.
- For example, the glaze can be divided into 2 equal parts, where cocoa is mixed in one part.
- You can then decorate them with chocolate buttons or other sweet.
- For example, you can make a smily, or something else fun, or just enjoy them with icing on.
Bon appetite and remember they can be enjoyed all year round
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