Danish 'Fastelavnsboller'

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Danish 'Fastelavnsboller' with a Coconut & Lemon Twist

Course Dessert

Cuisine Danish

Keyword Fastelavnsboller

Servings buns

Calories 57kcal

Ingredients

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

Lemon cream

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

Extra

2 tbsp powdered sugar or coconut fibers (to dust)
9 tsp organic or homemade jam

Metric - US Customary

Instructions

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!

Notes

I used this jam

Nutrition