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Comments on: Fastelavnsboller (Shrovetide Buns) https://nordicfoodliving.com/fastelavnsboller-cream-buns/ Food & Travel Blog with a Nordic Touch Fri, 16 Feb 2024 13:45:33 +0000 hourly 1 By: Helen https://nordicfoodliving.com/fastelavnsboller-cream-buns/#comment-111408 Fri, 16 Feb 2024 13:45:33 +0000 https://nordicfoodliving.com/?p=3413#comment-111408 5 stars
In reply to Malene.

It's the same as in the UK. Cake equipment shops sell it. Tesco sells it round Xmas.

]]> By: Lucy Gabrielsen https://nordicfoodliving.com/fastelavnsboller-cream-buns/#comment-111288 Sun, 04 Feb 2024 18:04:38 +0000 https://nordicfoodliving.com/?p=3413#comment-111288 5 stars
In reply to Anneli.

Simpler to make than it first appears and dough ingredients list in order is from bottom up. Take care not to overfill and make sure to seal well, as I found that a teaspoon of each filling ended up overflowing out of the buns when baked.
Altogether a good recipe.

]]> By: Ditte https://nordicfoodliving.com/fastelavnsboller-cream-buns/#comment-106850 Sat, 13 Feb 2021 15:50:47 +0000 https://nordicfoodliving.com/?p=3413#comment-106850 In reply to Kim Nielsen.

I used oat milk and it worked well. The custard had a bit of a grey tint to the yellow, but overall tasted great.

]]> By: Traditional Mardi Gras foods - Your Easy way Today https://nordicfoodliving.com/fastelavnsboller-cream-buns/#comment-103603 Fri, 01 Mar 2019 23:13:38 +0000 https://nordicfoodliving.com/?p=3413#comment-103603 […] In return, they’d get the fastelavnsbollers filled with whipped cream and covered in sugar. Denmark celebrates similarly on that Sunday, when kids go door to door singing ”boller op, boller ned” (buns up, […]

]]> By: Kim Nielsen https://nordicfoodliving.com/fastelavnsboller-cream-buns/#comment-103574 Mon, 25 Feb 2019 07:22:30 +0000 https://nordicfoodliving.com/?p=3413#comment-103574 In reply to Malene.

Danish marzipan is made by sugar, water and almonds (about 60%).

]]> By: Malene https://nordicfoodliving.com/fastelavnsboller-cream-buns/#comment-103570 Sun, 24 Feb 2019 09:35:27 +0000 https://nordicfoodliving.com/?p=3413#comment-103570 Where do you get the marzipan from in the UK? I’m guessing that you can’t use the marzipan that they use to cover cakes with or what? (Danish marzipan is different right?)

]]> By: Kim Nielsen https://nordicfoodliving.com/fastelavnsboller-cream-buns/#comment-103501 Mon, 11 Feb 2019 08:23:39 +0000 https://nordicfoodliving.com/?p=3413#comment-103501 In reply to Kristin Koontz.

Yes it's 50 grams of fresh yeast which is normal to use in Europe. 50 grams of fresh yeast is about 1 oz of active dry yeast or 1/2 instant dry yeast. I hope it make sense :-)

]]> By: Kristin Koontz https://nordicfoodliving.com/fastelavnsboller-cream-buns/#comment-103490 Sat, 09 Feb 2019 18:07:59 +0000 https://nordicfoodliving.com/?p=3413#comment-103490 Is 50 grams of yeast correct? It seems a very large amount. Perhaps this is yeast cake rather than dry yeast as we use in the US.

]]> By: Kim Nielsen https://nordicfoodliving.com/fastelavnsboller-cream-buns/#comment-90359 Thu, 02 Mar 2017 14:48:45 +0000 https://nordicfoodliving.com/?p=3413#comment-90359 In reply to Anneli.

Hi Anneli. Actually I don't know. I'm not that familiar using almond milk as a substitute for regular milk. However, If you try I would love to hear from you how it turns out. Regards Kim

]]> By: Anneli https://nordicfoodliving.com/fastelavnsboller-cream-buns/#comment-90267 Sun, 26 Feb 2017 21:36:53 +0000 https://nordicfoodliving.com/?p=3413#comment-90267 Is it possible to use almond milk instead of regular mill?

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