'Fastelavnsboller' with Tonka Bean creme filling

In Denmark, Fastelavnsboller are a beloved seasonal treat traditionally enjoyed during Fastelavn – the Nordic version of Carnival. These soft, sweet buns are often filled with rich custard or jam and topped with icing or chocolate, making them an irresistible indulgence leading up to Lent.

Tonka Beans are the new trend in the sweet kitchen. With their warm, aromatic notes of vanilla, woodruff, and a hint of bitter almond, they add a luxurious depth to desserts. In this recipe, the tonka bean is grated into the custard filling, enhancing its velvety texture and giving the Fastelavnsboller a subtle, yet sophisticated flavor that makes each bite truly special. Let's bake!

Dough:
40 g fresh yeast
150 g butter
1.5 dl milk
4 tbsp raw cane sugar
1 tsp Ground Cardamom
2 eggs
Approx. 400-500 g wheat flour
1/2 tsp sea salt

Creme Filling:
4 egg yolks
30 g raw cane sugar
6 tsp wheat flour
4 dl whole milk
1/2 tsp pure Vanilla Powder or seeds from 1 vanilla pod
1/2 – 1 grated Tonka Bean (can be replaced with vanilla powder)

Remonce (Almond Filling):
150 g raw cane sugar
150 g marzipan
125 g soft butter

Decoration:
Icing
Melted chocolate
Raspberry dust
Chopped almonds
Chocolate pearls

Dough:
Melt the butter with the milk in a saucepan until lukewarm – pour over crumbled yeast and stir until dissolved. Add sugar, ground cardamom, eggs, and salt. Mix well – a stand mixer can be used.

Gradually add flour until the dough becomes elastic and can be kneaded without sticking too much, but be careful not to add too much flour. Let the dough rise in a warm place under a cloth for 45 minutes – meanwhile, prepare the creme and remonce.

Creme Filling:
Combine all creme ingredients in a saucepan and slowly heat while stirring constantly until the custard thickens. Once thickened, remove from heat and let cool before using as filling.

Remonce:
Mix sugar, marzipan, and soft butter well in a bowl and set aside.

After the dough has risen, roll it out and cut into 18 equal squares (11x11 cm). Place 1 tbsp of creme and 1 tbsp of remonce on each square. Fold all four corners towards the center, sealing the bun tightly so the filling doesn't leak out.

Place the buns with the seam side down on a baking tray and let rise again for about 1 hour.

Brush with beaten egg and bake at 200°C/400°F (fan) for 12-14 minutes or until golden.

Decoration:
When the buns have cooled completely, decorate with thick icing or melted dark chocolate. Sprinkle with toppings like berry dust, chocolate pearls, candied rose petals, or chopped almonds.

Enjoy!