Berry Cream Buns 🍓

                                     Berry Cream Buns 🍓 ‘fastelavnsboller’

Every Scandinavian country has its own version of these delicious cream-filled buns, traditionally eaten around the Fastelavn (Shrovetide) holiday. The Norwegian version (which I grew up eating) is typically a sweet cardamom bun generously filled with jam and whipped cream. Below is my recipe 🫶

Ingredients for 15 small buns

Dough

• 370 g bread flour
• 55 g granulated sugar
• 6 g instant dry yeast
• 6 g salt
• 185-200 g whole milk, room temperature (start low, add more if needed)
• 1 large egg
• ½ tsp ground cardamom
• 65 g butter, cubed and softened at room temperature

Strawberry Blood Orange Jam

• 400 g frozen strawberries
• 200 g granulated sugar
• ½ blood orange, zest, and juice

Vanilla Whipped Cream

• 750 g whipping cream
• 80 g powdered sugar
• Seeds from 1 vanilla bean pod/1 tsp vanilla paste

Instructions

Prepare dough:

• Add all ingredients, except butter, to the bowl of a stand mixer fitted with a dough hook.
• Knead for 10 minutes on low-medium.
• Add cubed, softened butter, one cube at a time. Once all the butter is added, mix for 10-20 minutes until the dough passes the windowpane test.
• Proof at 78F/26C for 90 minutes or until doubled in size.

Shape & bake:

• Once doubled, divide the dough into 15 pieces and roll it into rounds.
• Place on lined baking trays, cover, and proof at 78F/26C for about 45 minutes.
• Brush with egg wash and bake at 350F/180C for about 12 minutes. Cool to room temp.

Jam:

• Heat the ingredients while stirring.
• Simmer for 20-30 minutes until thickened.
• Transfer to the fridge until you’re ready to assemble.

Whipped Cream:

• Add ingredients to the bowl of a stand mixer fitted with the whisk attachment.
• Beat the ingredients until soft-medium peaks form. Do not overbeat.

Assemble as demonstrated in this video. Serve immediately <3

Video Link 👇

https://pin.it/3ERJYn4V0