Shrovetide Buns

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Aug 7, 2013

Custard Buns

We always have Arla’s custard buns as shrovetide or “fastelavn” buns in February/March. In the good old days we made them with 400 g butter, but today that becomes a bit cloying to me and I therefore settle for 250 g butter

20 buns



  • 2 eggs
  • 3 tbsp sugar
  • 3 tbsp flour
  • 300 ml milk
  • Seeds from 1/2 vanilla pod


  • 1/4 L cold milk
  • 1 egg
  • 1 tbsp sugar
  • 50 g fresh yeast (or 12.5 g dry yeast)
  • 1 tsp cardamome
  • 500 g plain flour
  • 250 g cold butter


  • Melted butter
  • Sugar


Custard: Break the eggs into a pot and stir in the flour, thereby avoiding lumps in your custard. Add sugar and vanilla seeds and stir. Add milk a little at a time and stir well in between. Place the pot on your stove and bring the custard to the boil while whisking. When the custard has become thick take it off the heat and let it cool down.

Dough: Stir milk, eggs, yeast and cardamom together with 2/3 of the flour. WIth the rest of the flour you roll out the dough to a square, about 50 mm in thickness. Cut the cold butter in thin slices and place it on 2/3 of the dough square. First fold the butter-free 1/3 over and thereafter fold the opposite end over. Roll the dough out to a square again. Fold the dough in this manner twice more, but without adding more butter. After the last roll-out cut the dough into units of 100 × 100 mm. Place 1 tsp of custard on each square. Gather the corners of the square over the custard and gently press them together to make a bun. Place the buns on a baking tray with baking paper with the jointing downwards. Cover the buns with a damp tea towel and let them rise for 30 minutes.

Preheat the oven to 200C.

Bake the buns for 25 minutes in the middle of the oven, or until they are golden.

Smelt a little butter and dip the top of a warm bun in it and thereafter in sugar.

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