Skip to content

Traditional Danish Fastelavnsboller

Danish Fastelavnsboller

The Danish festive holiday Fastelavn is here! It has some similarities to the American Halloween with children dressing up and going from house to house asking for candy. But Fastelavn is not only for children, and if you have a sweet tooth you will probably enjoy the traditional pastry made for this special occasion: Fastelavnsboller! Or shrovetide buns if you prefer.

The buns come in many variations. Some are open, some are closed, and some have whipped cream and custard, while others are filled with jam or remonce. Our embassy chef Rasmus has previously been working with the famous Danish food entrepreneur Claus Meyer, and here is his version of traditional Danish Fastelavnsboller (Meyers Shrovetide with a twist)

Dough for the buns
250 g flour
75 g butter
25 g fresh yeast
1 dl milk
1 egg
a bit of salt
15 g sugar

Custard filling
Vanilla seeds from ½ vanilla bean
1 egg
15 g sugar
2 spoons of flour
2½ dl milk
75 g chopped almonds

Marzipan remonce
100 g sugar
100 g marcipan (Our chef is using marzipan with raspberry flavour to add a fruity taste)
100 g butter

Chocolate topping
Butter – icing sugar – chocolate mixed together (try and taste your way forward)



  1. Mix yeast and milk
  2. Mix flour and butter in a separate bowl
  3. Whip egg salt and sugar and mix it with the milk
  4. Add the flour, knead the dough well and add more flour is the dough is too sticky
  5. Let the dough rest for one hour

Custard filling

  1. Mix egg, sugar flour and vanilla, and whip it together
  2. Heat the milk until it is finger warm and mix it with the eggs
  3. Heat up the whole mix in a pot while wiping it softly until it boils (be careful that the mix does not burn on the stove)
  4. When the mix has turned thick you can add the almonds

Marzipan remonce

  1. Mix sugar and marzipan and add butter bit by bit (be careful not to whip it for too long, so it becomes too liquid when it is baked)

Making the buns

  1. When the dough is done rising, separate it into 15 pieces. Roll or press the pieces flat and add custard on top of half the bun and remonce on top of the other half
  2. Fold all the corners up to the centre and press to seal all edges. Turn around the doughball and place them on a baking sheet with the seam side down
  3. Let them rise for 30 minutes with a clean tea towel on top
  4. Bake the buns in the oven at 200 C for 10-15 minutes
  5. Let the buns cool off on a cack
  6. When the buns have cooled down, you can decorate them with the topping… And mums.. now they are ready to be eaten J

Try out this recipe - it takes some working time, but we promise it is worth waiting for the end result. A true success for fastelavn - or any other occasion when being in the mood for something sweet ;)