This is a vegan recipe for the traditional fastelavnsboller here in Norway. The sweet wheat buns are filled with jam and cream. A delicious treat to share with friends and family. The buns are super soft and delicious and taste amazing on their own. These are filled with vanilla coconut cream and a mixture of homemade strawberry and raspberry jam.
Serves: 35 buns
vegan (dairy free, egg free)
1 kg all-purpose flour
170 g sugar
2 tsp cardamom
1/4 tsp salt
25 g fresh yeast
600 ml rice milk (or other milk)
250 g dairy free butter, in small squares
Cream (4 buns):
400 ml coconut cream
1/2 vanilla pod
sugar or other sweetener to taste
Mix all the dry ingrediens and add in crumbled yeast. Heat the milk to about 32 degrees C and pour it into the flour mixture. Knead for 10 minutes, use a machine if you have that. Add the butter in squares towards the end of the kneading, make sure the butter is well incorporated. Leave the dough to rise under plastic for about 2 hours in a warm room.
Roll the dough into small buns and place on a parchment covered baking tray. Cover the buns with a kitchen towel and let them rise for another 30-40 minutes until doubled in size. Brush with rice milk before baking. Bake at 225 degrees C for 8-10 minutes and cool on a wire rack.
Add the coconut cream to a bowl along with sugar and seeds from the vanilla pod. Use a hand mixer to combine and make the cream light and airy. Slice off the top of the buns. Add jam and cream before placing the top back on. Enjoy!
Store leftover buns in the freezer and thaw before serving. You can also reheat the buns slightly and enjoy them without any filling.