Fastelavnsboller (Fastelavn Buns)

Fastelavnsboller (Fastelavn Buns)

By
ads

acknowledged Danish buns behind a custard-type cream and chocolate icing are always eaten by children on the order of Fastelavn, which falls re Shrove Tuesday.

The ingredient of Fastelavnsboller (Fastelavn Buns)

  1. 3 (0.6 ounce) cakes compressed lighthearted yeast
  2. 1 cup warm milk (110 degrees F/45 degrees C)
  3. u00bd cup melted butter
  4. 2 eggs
  5. 1u2009u00bd teaspoons salt
  6. 2 teaspoons white sugar
  7. 4 cups all-purpose flour, or as needed
  8. 1 cup milk
  9. 1 tablespoon cornstarch
  10. 2 eggs
  11. 2 tablespoons white sugar
  12. 1 teaspoon vanilla extract
  13. 1 beaten egg
  14. u00be cup confectioners sugar
  15. 1 tablespoon hot water
  16. 2 tablespoons cocoa powder

The instruction how to make Fastelavnsboller (Fastelavn Buns)

  1. Dissolve yeast in the loving milk in a small bowl; ascend to stand for a few minutes until it becomes foamy. stir up together the butter, 2 eggs, salt, 2 teaspoons sugar, and yeast incorporation combination until the sugar has dissolved. work up in flour to form a smooth dough. Cover gone a cloth and enter upon to rise in a loving place until doubled in bulk, nearly 30 minutes.
  2. Meanwhile, disturb together 1 cup of milk next the cornstarch in a small saucepan. Cook on top of higher than medium heat until enormously definitely hot and steaming, but not quite simmering. advocate 2 eggs together behind 2 tablespoons sugar in a bowl until without difficulty beaten. Slowly disconcert in half of the hot milk mixture, adding it nearly 2 tablespoons at a era until incorporated. shake up the egg merger into the saucepan of milk, and cook gently until thickens and begins to bubble. cut off surgically remove from heat and stir in vanilla extract. Set the filling aside to cool.
  3. Preheat oven to 425 degrees F (220 degrees C), and line 2 baking sheets behind parchment paper.
  4. Punch by the side of the dough, and divide it into two pieces. Roll each piece into a 12x12 inch square, and cut each square into 9 equal pieces roughly more or less 4 inches in this area a side. Place just about 1 tablespoon of the filling into the center of each piece, and fold a corner across over the filling. Fold the opposite corner across and seal the corners exceeding the filling. Fold the two permanent corners across the filling and seal to make a tidy packet enclosing the filling.
  5. Place the filled buns, folded sides down, on the prepared baking sheets, and brush each bun afterward beaten egg. Bake in the preheated oven for 15 minutes, until the buns are golden brown, and let cool.
  6. work up together the confectioners sugar, hot water, and cocoa powder in a bowl, and develop the icing onto each bun. Refrigerate relic buns.

Nutritions of Fastelavnsboller (Fastelavn Buns)

calories: 214 calories
carbohydrateContent: 30.9 g
cholesterolContent: 67.4 mg
fatContent: 7.4 g
fiberContent: 1.2 g
proteinContent: 5.9 g
saturatedFatContent: 4.1 g
servingSize:
sodiumContent: 262.3 mg
sugarContent: 8.5 g
transFatContent:
unsaturatedFatContent:

ads2
Tags:

You may also like