Description
Delight in these traditional Danish Carnival Buns filled with creamy vanilla pastry cream. Crispy on the outside and soft on the inside, these sweet buns are fried to golden perfection and dusted with powdered sugar. Perfectly flavored with cardamom, they bring a taste of Scandinavian festivity to your table.
Ingredients
Scale
Dough
- 3/4 cup whole milk, warmed
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 1/4 cup unsalted butter, melted and cooled
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground cardamom
Filling & Topping
- 1/2 cup vanilla pastry cream or thick vanilla pudding
- Powdered sugar, for dusting
- Neutral oil, for frying (such as vegetable or canola oil)
Instructions
- Activate Yeast: In a large bowl, combine the warm milk and active dry yeast. Let it sit for 5 minutes or until the mixture becomes foamy, indicating the yeast is active.
- Mix Wet Ingredients: Stir in the granulated sugar, egg, and melted butter into the yeast mixture until well combined.
- Prepare Dough: Add the all-purpose flour, salt, and ground cardamom to the wet ingredients. Mix until a soft dough forms.
- Knead Dough: Turn the dough onto a lightly floured surface and knead for about 8 minutes until it is smooth and elastic. Place the dough in a lightly greased bowl, cover it, and let it rise in a warm place until doubled in size, approximately 1 hour.
- Shape Buns: Punch down the risen dough and roll it out to about 1/2-inch thickness. Cut the dough into rounds and place them on a parchment-lined baking sheet. Cover and allow them to rise again for 30 minutes.
- Heat Oil: Heat neutral oil in a deep pot to 350°F (175°C) for frying.
- Fry Buns: Fry the buns in batches in the hot oil until golden brown on both sides, about 2 to 3 minutes per side. Turn once to ensure even cooking. Remove the buns and drain on paper towels.
- Fill Buns: Once the buns have cooled slightly, pipe the vanilla pastry cream or pudding inside each bun using a piping bag.
- Serve: Dust the filled buns generously with powdered sugar before serving.
Notes
- These buns are traditionally served during Fastelavn in Denmark.
- Cardamom adds a classic Nordic flavor but can be reduced if preferred.
- Best enjoyed fresh the day they are made for optimal texture and flavor.
