Fastelavens-Sunday! The first reminder in the new year, that we once again are going towards spring and warmer weather, even if the cold and the snow still bites and are not going any where for a month or two.
- Basic recipe for sweet yeast dough!
- 1 egg for brushing the buns.
- 5 oz (150 g) jam .
1 1/3 c (3 dl) heavy whipping cream, whipped with
- 2 tablespoons sugar
- a little icing sugar for decoration
- Make the traditional fasterlavens buns!
Divide dough into 20 and form balls. Let them rise for 30 minutes on a baking tray lined with baking paper. Brush with lightly beaten egg .
Bake for 425 F degrees for 9 – 12 minutes in the middle section in the oven. Cool on wire rack. More information can be found in the link abow: Basic recipe for sweet yeast dough .
Cut the bun into two halves and pipe/ spread whipped cream on the bottom and add jam. Put the top-halves on top.
Make cream-filled cones!
Divide dough into 20 and form cones.
There are certainly several ways to create a cone, but I did it this way.
Double-layer aluminum foil wrapped round a pastry tube / ice cream cone . Fill it with rice and close firmly.
Cut some triangles of parchment paper and wrap outside the aluminium foil.
Roll one of the 20 pieces dough into a long cigar and spin it aroundt the cone-form. Starting at the tip and spin up. Place them on baking sheet with baking paper with the seam facing down.
Let them rise 30 minutes and then brush with lightly beaten egg.
Bake 425 F degrees for 9 – 12 minutes in the middle section inthe oven. Cool on a wire rack for 5 minutes, before removing the cone-form.
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