Recipe by mobygirl
"Traditional Danish buns with a custard-type cream and chocolate icing are always eaten by children on Fastelavn, which falls around Shrove Tuesday.
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3 (0.6 ounce) cakes
compressed fresh yeast
warm milk (110 degrees F/45 degrees C)
1 1/2 teaspoons
all-purpose flour, or as needed
This was my first time making these, however I have made different kinds of breads before..I think this would be tricky for someone who never made bread..I liked them but I think it would be better if the pudding center was piped into the buns after they cooled..I found that the bread absorbed the pudding as it cooked...and what was left was too thick and slightly eggy..overall this was a nice recipe and I had fun making them...thanks for posting!
After baking I would pipe the the custard in the roll. This was very difficult recipe thanks
After reading the reviews I decided to roll out the dough into small rounds and allowed them to rise an additional 30min prior to baking them. After I baked them I allowed them to cool for a few minutes and hollowed them out a little with a skewer. I then piped the custard in the buns. I also filled a few with Nutella. It was a hit at a Christmas party!
* Percent Daily Values are based on a 2,000 calorie diet.
Fastelavnsboller (Fastelavn Buns)
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 67
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