Norwegian Fastelavnsboller – Berry Cream Buns
Fastelavnsboller is the Norwegian version of Semlor - using jam in place of the marzipan filling which is more commonly seen in Sweden. The term semlor is often used to describe Scandinavian cream buns – but this is not completely accurate. Semlor is the word most commonly used in Sweden and parts of Finland, and usually refers to a sweet yeasted bun filled with marzipan and cream. In the other Nordic countries, they have different buns. So marzipan haters, rejoice! This one is for you. Every bit as indulgent, and even easier to make. The same bun, with a lovely lightly sweetened whipped cream with a touch of vanilla and your favourite Nordic berry jam.
- 25 g fresh yeast or 13g of dried yeast*
- 250 ml whole milk heated to 36–37°C (97–98°F)
- 80 g butter melted and cooled slightly
- 40 g caster sugar
- 300-400 g white strong flour
- ½ tsp salt
- 1 tsp baking powder
- 2 tsp ground cardamom
- 1 egg lightly beaten
- 300 ml whipping cream
- 1 tbsp sugar
- 0.5 tsp vanilla sugar or extract (optional)
*If using fresh yeast, add it to the finger-warm milk and mix until dissolved. Then pour it into the bowl of a food mixer fitted with a dough hook attachment.If using dried yeast, sprinkle the yeast granules into the finger-warm milk and whisk together. Cover with cling film and leave in a warm place for about 15 minutes to activate and become frothy and bubbly. Pour into the bowl of a food mixer with a dough hook and stir in the melted butter. Add the sugar and stir again. Add half of the flour as well as the salt, baking powder and ground cardamom. Add half the beaten egg (reserve the other half for brushing before baking).
Mix well until all the ingredients are incorporated and then start to add more of the flour, bit by bit, until you have a dough that is only a little bit sticky. Take care not to add too much flour. Knead the dough for at least 5 minutes in the mixer. Cover the bowl with a dish towel or cling film and leave to rise in a warm (not hot) place until it has doubled in size – about 30–40 minutes.
Turn the dough out to a floured surface. Knead again for a few minutes, adding more flour if needed. You want a firmer but not dry dough. Cut the dough into 12 equal-sized pieces. Place, evenly spaced, on a baking sheet. Leave to rise for 25–30 minutes.
Preheat the oven to 200°C (400°F) Gas 6.
Brush each bun with the beaten egg and bake for 8–10 minutes or until baked through – keep an eye on them as they can burn quickly. Remove from oven and cover the buns with a lightly damp dish towel immediately – this will prevent them from forming a crust.When they have cooled completely, cut a ‘lid’ off the buns – about 1.5 cm/1⁄2 in. from the top. Add about 2 tsp jam on the bottom half (or to taste).
Whip the cream with the sugar and vanilla (if using) until stiff, then use a piping bag fitted with a plain nozzle to pipe cream on all the buns (a spoon will do too). Put the ‘lids’ back on and dust lightly with icing sugar before serving.
Psst - eat the lid first to avoid the cream filling going everywhere as you bite into it.