Recipe

Fastelavnsboller: A Sourdough Twist on a Classic Danish Treat

10 buns

Ingredients

Dough

  • 1 portion croissant dough, from our masterclass, folded 3 times in a 3-layer fold

Pistachio cremeux

  • ½ sheet gelatin
  • 2 egg yolks
  • 10 g sugar
  • 145 g white chocolate, finely chopped
  • 150 ml cream
  • 15 g pure vanilla paste
  • 125 g roasted pistachios

Candied orange compote, or store-bought marmalade

  • 10 untreated oranges
  • 1 lemon
  • 500 ml water
  • 500 g raw cane sugar

Finishing

  • matcha and icing sugar, 50/50
  • matcha glaze: matcha, pistachio butter, icing sugar
  • roasted pistachios

Method

Tap a step when it is done.

Cremeux, the day before

  1. Soak the gelatin in cold water. Whisk the egg yolks, sugar and vanilla.

  2. Heat the cream until just below boiling, and pour it over the yolks while whisking. Return it to the pan and heat gently to 83°C, stirring all the time.

  3. Strain it, and stir in the squeezed gelatin until dissolved. Pour it over the white chocolate, stir until melted, and blend with a stick blender until smooth and glossy. Chill overnight.

Candied orange compote

  1. Peel 2 oranges without the white pith, slice the peel into thin strips, and simmer them in the water for 15 to 20 minutes.

  2. Peel the rest of the oranges, dice the flesh, and add it to the pan with the lemon juice. Simmer covered for 30 minutes.

  3. Add the sugar and simmer for another 30 minutes, until thick. Pour it into sterilised jars.

Buns

  1. Divide the croissant dough into 100 g portions, and shape them as for pain au chocolat, without the chocolate.

  2. Let them proof somewhere warm for 4 to 5 hours, until large, visible layers form.

  3. Bake at 200°C fan for 15 to 20 minutes until golden, as in our croissant recipe. Let them cool.

  4. Split the buns, fill them with cremeux and compote, and finish with the matcha sugar, glaze and pistachios.

Rhubarb variation: use rhubarb compote with lemon and vanilla, vanilla cremeux, and a glaze of freeze-dried raspberries and icing sugar. The croissant dough is key to the flaky layers, and the buns must be fully proofed before baking.

What we use

Kornby Mølle Fine Wheat BIO 4,5kg Kornby Mølle Fine Wheat BIO 4,5kg 149.00 DKK
Flour Bench Brush Flour Bench Brush 179.00 DKK
Dough Scraper Dough Scraper 25.00 DKK

Fastelavnsboller, those delightful Danish cream-filled buns, get a delicious upgrade with our simple sourdough recipe. These aren't your average Fastelavnsboller, we're talking flaky, buttery layers thanks to our croissant dough base, combined with a luscious pistachio cremeux and a vibrant candied orange compote. Prepare to experience Fastelavnsboller like never before!

A Symphony of Flavors and Textures

Our Fastelavnsboller are a true indulgence. The light, airy croissant dough provides the perfect foundation for the rich pistachio cremeux, while the candied orange compote adds a burst of citrusy sweetness. It's a harmonious blend of flavors and textures that will leave you wanting more.

The Secret Ingredient: Sourdough

Using sourdough in our croissant dough adds a subtle tang and enhances the buttery flavor, creating a depth that elevates these Fastelavnsboller above the rest.

Variations

  • Explore the Rhubarb variation for a different flavor profile.
  • Experiment with other fillings, such as almond paste or pastry cream.

Conclusion

These sourdough Fastelavnsboller are a delightful twist on a classic treat. With their flaky layers, luscious filling, and vibrant compote, they're sure to become a new favorite. Enjoy!

1 comment

    • Kristian Smidt
    • February 17, 2025 at 7:07 am

    Hej
    Kan man spise frokost hos jer i morgen onsdag?
    Mvh
    Kristian

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