Berry Cream Buns 🍓 ‘fastelavnsboller’⁣

Every Scandinavian country has its own version of these delicious cream-filled buns, traditionally eaten around the Fastelavn (Shrovetide) holiday. The Norwegian version (which I grew up eating) is typically a sweet cardamom bun generously filled with jam and whipped cream. Below is my recipe 🫶 ⁣
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Ingredients for 15 small buns ⁣
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Dough⁣
370 g bread flour⁣⁣
55 g granulated sugar⁣⁣
6 g instant dry yeast⁣⁣
6 g salt⁣⁣
185-200 g whole milk, room temperature⁣⁣ (start low, add more if needed)
1 large egg⁣⁣
½ tsp ground cardamom⁣
65 g butter, cubed and softened at room temperature⁣⁣
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Strawberry Blood Orange Jam⁣
400 g frozen strawberries⁣
200 g granulated sugar⁣
½ blood orange, zest, and juice⁣
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Vanilla Whipped Cream ⁣
750 g whipping cream⁣
80 g powdered sugar⁣
Seeds from 1 vanilla bean pod/1 tsp vanilla paste⁣
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Instructions⁣
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Prepare dough:⁣
•Add all ingredients, except butter, to the bowl of a stand mixer fitted with a dough hook. ⁣
•Knead for 10 minutes on low-med. ⁣⁣⁣⁣⁣⁣⁣⁣
•Add cubed, softened butter, one cube at a time. Once all the butter is added, mix for 10-20 minutes until the dough passes the windowpane test. ⁣⁣⁣⁣⁣⁣⁣⁣
•Proof at 78F/26C for 90 minutes or until doubled in size.⁣
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Shape & bake:⁣⁣⁣⁣
•Once doubled, divide the dough into 15 pieces and roll it into rounds. ⁣⁣⁣⁣⁣⁣⁣⁣
•Place on lined baking trays, cover and proof at 78F/26C for about 45 minutes. ⁣⁣⁣⁣⁣⁣⁣⁣
•Brush with egg wash and bake at 350F/180C for about 12 minutes. Cool to room temp.⁣⁣⁣ ⁣⁣⁣⁣⁣ ⁣⁣⁣⁣
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Jam:⁣
•Heat the ingredients while stirring. ⁣
•Simmer for 20-30 minutes until thickened. ⁣
•Transfer to the fridge until you’re ready to assemble.⁣⁣
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Whipped Cream:⁣
•Add ingredients to the bowl of a stand mixer fitted with the whisk attachment.⁣⁣
•Beat the ingredients until soft-medium peaks form. ⁣⁣Do not overbeat.⁣
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•Assemble as demonstrated in this video. Serve immediately <3

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