FASTLAGSBULLE

    

Today is the day of the year that most people in the Nordic countries are eating these sinfully yummy cardamom buns filled with almond paste and whipped cream. It's time you forget all about your diets, because these calorie bombs are just too good to be true.

Today we celebrate Fastlagsdag or also called Fettisdag (Fat tuesday) which is originally a celebration before the fasting period before Easter. Although the Fastlagsbulle is supposed to be enjoyed today the cafés have been filling their counters with these for almost a month. I've already had a few since I couldn't keep my paws away :)and I really recommend you try these!

I love these so much :)

   

Mostly these buns are eaten with almond paste, which for me is the only correct way, but some people (especially the Finns, Danes and Norwegians) eat them with jam.

Every year we argue with friends about how they prefer theirs…I have a strong favourite and by now I think you know which one it is.

In Sweden these are called Semla and are even more popular than here. Bakers there have started to create all kinds of versions of these…Wraps, hotdogs, saffron buns just to mention a few.

I like to stick to the authentic version. So here is the one and only Fastlagsbulle

The Dough (makes almost 20 buns so I actually only made half)

5 dl milk (42°C)

50 g fresh yeast 

2 dl granulated sugar

2 tsp cardamom seeds (although after tasting mine I would add a bit more)

2 tsp salt

1 egg

150g melted butter (add in the end)

15dl all purpose flour

Crumble the yeast into a bowl and mix until dissolved in the warm milk. Add the rest of the ingredients. I recommend you mix all the dry ingredients together first in a separate bowl before adding to the the milk and yeast. Work the dough until everything is combined evenly. Last add the melted butter to the dough. It might take some time before you get all the butter into the dough evenly...but hey it's a free workout :)

Let the dough rest under a towel for about 15 mins. 

After the dough has rested, form the dough into balls. For the traditional size I would make them approximately 80g each. I however made smaller ones this time and made them about 40g each.

Place them onto a tray with baking sheet on it and let the buns rest again for an hour under a kitchen towel.

Heat the oven to 225°C

When the buns are ready to go to the oven brush them with some egg wash. For this you will just need 1 egg and a tbsp of water.

Sprinkle some almond flakes on top to make them pretty and to also give a bit of texture.

Ready to go in the oven!

Bake the buns for 6-10 mins depending on the size. You want them to be golden brown not burned. That is why I prefer to set the timer first on a shorter time than expected. The big buns might even take up to 13 mins depending on your oven.

The Paste

100 g almond flour (or blanched almonds) 

100 g granulated sugar

approx. 3 tbsp milk or water

a drop of vanilla extract

cardamom seeds if you want to add extra cardamom flavour like I did.

Just mix the ingredients together in a mixer to make a smooth paste to your desired consistency. If you like a bit of crunch you can roast some almonds and chop them into the mixture.  In most shops (atleast here in Finland) you can find ready made almond paste....but even then I like to make it softer with milk...so I feel it's better to use almonds or almond flour.

Whipped Cream

Whip the cream with a drop of vanilla extract and some powdered sugar. Remember the almond paste is quite sweet so keep it easy on the sugar.

Cut the lids of the buns and make a small hole or well in the bun for the almond paste. Put on as much almond paste as you like. For my small buns I put approx. 1 tbsp. Top it up with whipped cream and put the lid back on. Dust the buns with icing sugar. 
Dig in and get half of your face covered in cream and icing sugar :)

If you don't like almond paste you can always replace it with jam (ex. raspberry, strawberry), nutella or any other paste you can think of.

 Let it snow!