If you follow me on Instagram you know, that I these past weeks have been on a quest to find the ultimate old fashion fastelavnsbolle (Shrove Tuesday bun). It has been a long a troublesome road, but someone had to do it!

I am now proud to announce, that I have found a winner: Claus Meyer, the Danish gastronomic entrepreneur and founder of the gigantic empire that is Meyers Aps has done it again! With some minor changes his recipe is the best I’v tried so far. Ready, get set and bake! Never mind that fastelavn is almost over again.

What you need is
250 g flour
75 g butter
25 g (fresh) yeast
1 dl milk
1 egg
Pinch of salt
15 g sugar
1-2 tsp cardamom

Vanilla grains from ½ vanilla pod
1 egg
15 g sugar
2 tbsp. cornstarch or 2 teaspoons flour
2 ½ dl milk

Remonce :
100 g sugar
100 g marzipan
100 g butter

Dissolve the yeast in the milk. Mix the flour, cardamom and butter in a bowl. Beat the egg with salt and sugar and mix it with milk. Knead the flour mix and milk mix well together. Cover the dough with a kitchen towel and let it rise for an hour. I know it’s hard, but you just have to be patient.

Cream :
Split the vanilla pod and scrape the seeds out. Beat eggs , sugar and cornstarch/flour together well. Warm the milk and vanilla (put in the vanilla pod as well) to just below boiling point, take up the empty vanilla pods and mix your vanilla milk with the egg mixture while stirring. This can easily be done on your kitchen machine. Pour the mixture of eggs and milk back into the saucepan and heat while you whisk until the cream thickens. Let it boil for 1 minute while stirring to make sure you don’t get a custard that taste like flour. Let it cool.

Remonce :
Stir together sugar and marzipan. You might as well use your hands. Then add butter little by little until it’s a smooth mixture. Be careful not to touch it too long as it will be liquid when baked.

What you need to do is
Knead the dough quickly through and part one in two pieces. Roll out each piece to a approx. ½ cm thick sheet and cut into 7-8 pieces. Place a tablespoon custard and a tablespoon remonce on each piece. Make sure the remonce is on top of the custard, so the rem once is in the button, when you bake the buns. Spread it out a little bit. Fold the corners of the dough over the filling and assemble them so the fillings doesn’t spill out: first fold the four corners over each other so they overlap and then press them together.

Turn the buns so the corners are facing down and let them rise until doubled in size on a greased baking sheet. Brush with water and bake at 200 °C for approx. 15 minutes until they are beautifully golden. I prefer old fashion frosting with powdered sugar, but you can also put a piece of chocolate on top of the bun when it’s still warm and let it melt. Enjoy! I would eat them right away …

Next time/year I’ll give NEWYORKER by heart‘s recipe a try.

Psst! I’ve added cardamom and left out chopped almonds in the custard and chocolate in the filling. If you like me are inpatient you can cheat a bit and turn your oven to 40-50 °C and let the dough rise in there. Just make sure the bowl or buns are covered with a damp kitchen towel, so the dough doesn’t dry out.