Fastelavnsboller of Wienerbrøddedej with cream and whipped cream

Ingredients for Fastelavnsboller of Wienerbrøddedej with cream and whipped cream

Instructions for Fastelavnsboller of Wienerbrøddedej with cream and whipped cream

To prepare the Fastelavnsboller of Wienerbrøddedej with cream and whipped cream recipe, please follow these instructions:

The thighs are sifted. The yeast is stirred in the cold milk. The egg is whipped together. Everything except the fat is well kneaded together.

The dough is now rolled out immediately in a square of approximately ½ cm. Thickness. The fat is spread into small pieces on 2/3 part of the dough.

The fat must have a proper consistency, it must not be too hard, as it pushes the hole on the dough, but it should not be too soft as it may melt the dough.

The dough is now merged into 3 layers, so that the portion without butter or margarine pieces is added first. The rolling is repeated at least 3 times, with 30 minutes between the dough being placed in the refrigerator and the dough is now ready for use.


The dough is rolled to about 50x80 and cut into squares of 10x10, the corners folded toward the middle and the bowl is reversed and put on baking paper with the collections downwards.

Bake at 220 degrees Celsius. Oven for approx. 10 minutes. The balls are cooled.

The cream:
Cream and milk are mixed together. Add half of the sugar. Boil slowly. Whip egg yolks with Maizena and the rest of the sugar. When the milk boils, gently pour it into the egg pan while whipping. Pour it all back into the pan and gently heat it up. Pour the cream into a bowl and cool it to cool.


Whip the whipped cream to whipped cream.


The balls are whipped completely or partially, and a clam of cream is sprayed into each bowl. Then fill them with whipped cream and sprinkle with flour.