Odense Fasterlavnboller

Ingredients for Odense Fasterlavnboller

Instructions for Odense Fasterlavnboller

To prepare the Odense Fasterlavnboller recipe, please follow these instructions:

Stir the yeast into lukewarm milk and whip the egg. Slice the butter in 150 g of wheat flour and add sugar, salt and cardamom. Stir the yeast mixture into the dough and beat it thoroughly with a spoon. Add the rest of the wheat flour slightly at a time and knead the dough until it is smooth and smooth. Leave the dough to cool cold for 15 minutes.


Whip eggs, sugar, wheat flour and vanilla sugar together. Bring the milk to boil and pour it into the egg mixture during whipping. Pour it all back into the pan and bring the cream to boil while stirring.



Roll the dough thinly and cut into 12 squares of approx. 10x10 cm. Put a spoonful of cream on the middle of each quadrant and sprinkle with coarsely chopped chocolate. Fold the corners into the middle and hug them well over the filling. Place the balls with the joint down on a baking sheet with baking paper. Brush the balls with egg whipped eggs and let them raise the lump to double size for 30-45 minutes. Bag the balls for approx. 15 minutes with hot air at 200 ° C.