Today I want to share with you a recipe for a beloved treat that holds a special place in my heart: Fastelavnsboller, or Carnival rolls.
Now, I’m not going to lie to you – I enjoy these doughy delights all year round, and not just during the carnival season.
But let’s call them Carnival buns for the sake of tradition.
Traditionally, these buns are filled with cream and jam. They are often made with refined flour and butter, which makes them a little on the unhealthy side.
But I’ve put my own spin on the recipe and made it a little healthier without sacrificing any of the flavors.
I’ve added some kamut flour and oatmeal to the batter, making it whole grain.
I also reduced the fat by using just 20 grams of coconut oil and a touch of coconut flour.
The cream is made with skim milk, cornstarch, vanilla, and an egg, and has a touch of lemon zest for extra flavor.
The jam is up to you, but I love using raspberry jam in these rolls.
Carnival season or not, these buns are sure to please and even better, they’re a little more nutritious than the traditional version.
- 100 ml milk
- 25 g fresh yeast
- 20 g Coconut oil or butter
- 2 tbsp coconut sugar or reg. sugar or sweetener of your choice
- 50 g greek yoghurt
- 125 g Kamut flour or another light wholegrain flour
- 65 g refined wheat flour
- 1 handfull rolled oats
- 25 g ground dried coconut optional
- ½ tsp cardamom
- A pinch of salt
- 1 egg, large
- 200 ml whole milk
- 1 tbsp cornstarch
- 2 tbsp coconut sugar reg. sugar or sweetener of your choice
- ½ tsp ground vanilla or beans from 1/2 pod
- Lemon zest from 1 organic lemon
- 2 tbsp powdered sugar or coconut fibers (to dust)
- 9 tsp organic or homemade jam
- Make the dough by dissolving yeast in lukewarm milk. Add coconut oil (melted or soft) and yoghurt and stir. Add the rest of the dry ingredients, hold back on the white refined flour and add a little at a time until the dough is perfect, soft and elastic. Use your hands to knead it, place it back in the bowl, cover it with a kitchen cloth and let it rest a warm place for one hour.
- Meanwhile make the cream. In a pot mix all if the ingredients, whisk together. Place it on medium heat and stir all the time, until it slowly starts thickening (this takes about 10 min). Remove from heat and pour it into a bowl and let it cool.
- When the dough is ready, use a rolling pin to spread out the dough in the shape of a rectangle (same thickness as a chubby pie crust). Cut it into 9 pieces (cut 3 x 2).
- Add 1 generous Tbsp of cream and 1 tsp of jam on each (see photos) – but watch out in order not to overfill, because then they will be impossible to close again without all the filling slipping out.
- Seal the buns by pulling together the corners and pressing them shut, important to close all folds and holes, this can be tricky but practise makes perfect 🙂 Place buns on a parchment lined baking stone with the ‘sealing’ down. Cover the buns with a cloth and let them rise for 30 min.
- Preheat oven to 450 °F/ 225 °C. Bake the buns for approximately 8 min. It is very important to keep an eye on them, they should only just get slightly golden, otherwise they can get a bit dry.
- Set aside to cool. Dust with powdered sugar when serving them..Yum!