Name: Fastelavnsboller
Total time: 2 h
Yield: Makes Portions
Cuisine: Scandinavian

250-300 g plain flour (start with 250, then add more if the dough is too sticky)
50 g sugar
75 g flora light
150 ml milk (I used semi-skimmed)
25 g fresh yeast (or a sachet of dry yeast, not many shops in the UK sell it dry, I found some in a Polish shop!)
1/4 tsp hornsalt or heartshorn/ammonion bicarbonate (optional)
1 tsp ground cardamom

Method

step 1
Mix all the dry ingredients in a bowl.
step 2
Melt the butter in a pan and add the milk. It should be body temperature 37ÃÂ°C. Mix the yeast in with about half of the egg mixture.
step 3
Make a well in the dry flour mix, and pour the liquid into the centre. Use a wooden spoon to blend it all together and then knead well, adding more flour if necessary. Leave the dough to rise somewhere warm for about 1 hour (I set the bowl in another bowl of hot water and covered it with a kitchen towel.
step 4
An hour later and you can roll out the buns. Place them on a baking paper clad baking tray and leave for at least another half hour to rise some more. Make sure you have enough space between them as they will rise quite a bit!
step 5
Preheat the oven to 180-200ÃÂ°C. In the meantime, crach an egg into a bowl and top each bun with some of the egg.
step 6
Once the oven is hot, pop in the tray (or trays) of buns in the oven and leave to bake for about 12-14 minutes. I left mine in for a few minutes too much, they should have a nice golden colour. Take them out and leave them to cool down for 5-10 minutes.
step 7
Cut each bun in half, spread over some jam, top with cream, place the lid over and sprinkle over some icing sugar using a sieve.
step 8
Enjoy!
step 9
At 220 calories each without the filling and topping and about 300 calories with, you can definitely treat yourself!

Fastelavnsboller