Danish fastelavn buns

It is time to get fat again:)

This year for fastelavn I suggest these buns.
These are a Danish variation made with danish type of pastry filled with vanilla custard and topped with a chocolate glaze.
This type of pasty  take some time to make, just remember to be patient.
500 g flour
7 g sachet yeast
3 tablespoon sugar
150 ml tepid milk
75 ml cool water
2 egg

250 g cold margarine or butter

Filling

Vanilla custard, this time i used ready made store bought custard.

Chocolate glaze
100 g butter
100 g dark chocolate
100 g icing sugar

Melt butter and chocolate and stir in powdered sugar.

Whipped cream
Strawberries

Combine all the dry ingredients in a mixing  bowl, then add the eggs, water and milk and mix on a slow speed for two minutes, then on a medium speed for six minutes.

Tip the dough out on to a lightly floured baking surface and shape it into a ball. Dust with flour and put into a clean plastic bag, leave it in the fridge for an hour.

On a lightly floured surface, roll out your chilled dough to a square about 1cm thick. Place half the butter on the dough so it covers 1/3  of it, as in the picture above, fold one side over the butter and place the rest of the butter on the dough that you folded over. Fold the last 1/3 of the dough over the butter.

Fold the short end of the rectangel towards the middle as in the picture above. Put the dough back in the plastic bag and chill for an hour to harden the butter.

Take the dough out of the bag and put it on the lightly floured surface. Now roll it out to a rectangle, about 60 cm x 20cm. Fold the dough in three , put the dough back in the plastic bag and chill for another hour. Repeat this stage twice more, putting the dough back into the fridge for an hour between turns.

Put the dough in the fridge over night or for at least 8 hours, to rest and rise slightly.

Roll the dough one last time in to a square or a rectangle 1 cm thick and cut it up into 10 by 10 cm squares.
Fill the squares with custard, close it up and turn as in the picture above.

Place the pastries on a baking paper lined baking tray, cover and leave to rise at cool room temperature (18–24C) until at least doubled in size, about two hours.

Heat your oven to 200C.

Bake for 15–20 minutes until golden brown. Transfer to a wire rack to cool.

Glaze cooled buns with the chocolate glaze and enjoy them with cream and strawberries.

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