Fastelavn is a holiday which was a Roman Catholic tradition of Carnival. The word means fast-evening or the day before lent. This holiday is celebrated in the Nordic countries and this year it falls on 7th of February.
Most people in the Nordic countries probably haven’t thought much about why we have this holiday, because for many it just means that it is time to make Fastelavn buns, buns with a cream filling. Children often make Fastelavnsris which is twigs decorated with feathers, egg-shells etc. This custom dates back to the 18th century when it was used as a fertility ritual.
Historically there are even traditions connected to Fastelavn way back in time when it was a heathen spring celebration.
Here is a recipe for Fastelavn buns with whipped cream and marzipan filling.
- 350 ml milk
- 100 g butter
- 50 g yeast
- ½ kg flour
- 100 ml sugar
- Some extra milk
- Marzipan
- Raisins
- In a small pot melt the butter and then add the milk, when it is lukewarm mix it together with the yeast in a bowl. Add flour and sugar.
- Let the dough rise for about 45 minutes. Add the raisins and work them into the dough.
- Divide the dough into buns and put them on a lined baking tray. Let them rise for another 30 minutes.
- Brush the buns with an egg.
- Bake for 10-15 minutes on 225 degrees Celsius.
- Let the buns cool slightly.
- Cut the buns in half and take some of the dough out from the bottom part. Mix the dough together with the same amount of marzipan and a splash of milk. Fill the holes in the buns with the filling, ad whipped cream and put the other half of the bun on top. Dust with powdered sugar.
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