Fastelavn buns 2016

Fastelavn 1 2015 agj

Christmas wasn’t that long ago and it is already time to fatten up again, this time as “tradition” goes fatten up before Lent.

Do you know of any christians that still fast during Lent? I don’t, but it is nice to keep some traditions.

This years Fastelavn (Scandinavian Mardi Gras) is on Sunday the 7th of February, and I am making traditional buns but heart-shaped and filling them with strawberries and cream as I usually do.

Here are links to other buns I have made, last years(2015) Fastelavn buns  and the year before(2014).

I have used my regular bun recipe.

DOUGH

1 package  active dry yeast

300 ml warm  milk

75 ml  warm water

100 g butter, melted

100 ml granulated sugar

2 large eggs

1 teaspoon salt

1200 ml flour

1/2 tsp ground cardamom

20160123_121900-1In a large mixing bowl, dissolve yeast in warm water and some of the sugar., stir and let it sit for a few minutes. Add the milk, melted butter, sugar, eggs, salt, and 3/4 of the flour. Mix and add enough of the remaining flour to form a firm dough.

Turn the dough onto a floured surface. Knead until smooth and elastic, about 5 minutes. Do not over-knead, which will yield a tough, chewy bread. The dough is ready when it is smooth and when you can poke it with a finger and it springs back. Form dough into a smooth ball and place into a large greased bowl, turning once to grease the top. Cover with plastic wrap or aluminum foil and let it rise to double size.

Heart buns 2 agj

Roll the ready dough flat about 1-1,5 cm thick and cut out heart shapes or make the shape you want.

Put the buns on a bakingpaper lined baking tray, cover them and let them rice to double their size.

Bake the buns in a pre heated oven on 180 C for 10 minutes or until golden brown.

You can also brush the buns with a little eggwash before you bake them to give them a glossy look.

Serve with whipped cream and freshly crushed strawberries.

Heart buns agj

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