Fastelavn sunday

Homemade ‘fastelavns boller’

Since it’s fastelavn Sunday today I thought it was time to take a small break from all the fashion talk and enjoy some home made pastry´.
I love the Scandinavian fastelavns tradition even though it is mostly for children. The children in my neighbourhood have been in costumes and were all lined up with small bats to hit a barrel full of candy: Lots of screaming and laughing. As a child, I always loved dressing up, decorating twigs with colourful paper and baking the special festilavns-pastry.
Here is how you make them:
The dough:
250g. flour
1tsp. Cardamom
1 tbsp. sugar
150g. butter
1,5 dl. Milk
25g. yeast
1 egg
Mix flour with sugar and cardamom and then rub in the butter. Heat up the milk a little and the stir in the yeast, then ad the egg and stir. Stir the milky substance into the flour/butter. Let the dough rest for 30 min. Form small 8/10 small round buns and let them rest for another 10 min.
Meanwhile you can make the crème:
2 eggs
2 tbsp. sugar
3 tbsp. flour
2,5 dl. milk
1 tsp. vanilla sugar

Whisk eggs, sugar and four well. Add cold milk and vanilla sugar and whisk again. Then take this on to the stove and get it to a boil while constantly whisking. Stop when you have a very thick yellowish crème.Now you make room with your fingers in each bun for the crème and fill in. Bake them for 20 min at 200-225 c.
When they have cooled of a bit you can add icing after your own choice. The festival pastry are especially enjoyable with a nice cup of coffee.