Fastelavnsboller, or Norwegian Lenten Buns, are soft, tender cardamom sweet buns filled with jam and whipped cream and dusted with powdered sugar. Traditionally enjoyed on Shrove Tuesday prior to the start of the Lenten season, these classic Scandinavian cream buns are a cozy winter baking favorite.
Rooted in centuries-old Scandinavian baking traditions, Fastelavnsboller were once a festive way to use up rich ingredients like butter, sugar and cream before the Lenten fast began. They remain a cozy symbol of late winter and the joyful anticipation of spring across Norway and the Nordic region and are enjoyed from January through the Easter holiday.
In Sweden, Lenten buns are known as Semlor and have a rich almond paste filling in place of the jam. If you'd like to try those next, you can find my Semlor recipe here!
Fastelavnsboller (Norwegian Lenten Buns) at a Glance
- ⏰ Prep and Rise Time: 2 hours and 45 minutes
- 🔥 Bake Time: 12 minutes
- 👥 Yield: 12 buns
- ⭐️ Recipe summary: Soft and tender cardamom sweet buns filled with jam and whipped cream and dusted with powdered sugar
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Why You'll Love this Recipe
- ♥️ Incredibly soft and fluffy buns thanks to the tangzhong method (explained below), which keeps them fresh for a longer period of time
- ♥️ Classic Norwegian flavor with fragrant cardamom, sweet jam and freshly whipped cream
- ♥️ Bakery-worthy results at home with clear, step-by-step instructions and simple ingredients
Ingredients
Ingredient Notes:
- Instant yeast is the leavener in this recipe. See the FAQ section below for more information about instant yeast and how to substitute active dry yeast if you prefer.
- Cardamom bring quintessential Scandinavian flavor to the bun dough. You can use pre-ground cardamom here, but grinding the whole cardamom seeds really delivers the best flavor and a bit of welcome texture as they are not as finely ground as the powdery pre-ground cardamom.
- I used raspberry jam, but you could use any flavor of jam you like. You could even use lemon curd, vanilla pastry cream or a fruit compote (like these roasted strawberries).
See recipe card for exact amounts and detailed instructions.
How to Make Fastelavnsboller (Norwegian Lenten Buns)
- Begin by making the tangzhong: Combine 5 tablespoons of water, 5 tablespoons of milk and 3 tablespoons of flour in a saucepan. Whisk to combine. Heat over medium, whisking constantly, until the mixture turns into a thick paste. Set aside to cool.
- Whisk yeast, ground cardamom, salt, sugar and flour together in a large bowl. Combine melted butter, milk, egg and cooled tangzhong in the bowl of a stand mixer. Add dry ingredients and mix until fully combined. Increase speed to medium and knead for 4-5 minutes or until the dough is smooth and elastic.
- Cover the dough and let it rise until about doubled in size, approximately 2 hours.
- Cut the dough into 12 equal pieces. Working with one piece at a time, gather the dough into a rough ball and shape into a smooth ball by rolling it on a work surface under the palm of your hand.
- Place on a baking sheet and repeat with remaining pieces of dough. Cover and let rise for 45 minutes.
- Brush with egg wash.
- Bake at 400 degrees F. until golden brown, 12-16 minutes. Cool completely.
- Using a serrated knife, cut a "lid" from the top of each bun. Spoon jam over the bottom half and pipe or spoon whipped cream over the jam. Gently top the cream with the lid and dust with powdered sugar.
Expert Tips
- Start with whole cardamom seeds and grind them yourself. I can't stress what a difference this makes. Your buns will have amazing cardamom flavor and be that much more authentic.
- Mix the dough until it is smooth and elastic and slightly tacky (but not sticky) and resist the urge to add more flour. A soft dough is the key to tender buns!
Recipe FAQs
This recipe calls for instant yeast, but you can certainly substitute active dry yeast for the instant yeast by proofing it in the warm milk for about 10 minutes prior to adding it to the dough.
Yes! You have a couple of different options. Either let the dough rise at room temperature until about double in size and then transfer the dough to a 9x13 baking dish and cover it tightly with plastic wrap. Store in the refrigerator until you are ready to shape the buns and proceed with the recipe (up to 24 hours). OR, shape the buns as directed the night before baking and wrap with plastic wrap. Transfer to the refrigerator until you are ready to bake them the following morning. Be sure to give them 45 minutes or so to warm at room temperature before popping them into the oven.
These buns are at their very best just after baking, but should you have leftovers, store them on the countertop in an airtight container for up to 2 days. Freeze for longer storage (see below for instructions).
Once the buns have cooled completely, pop them in a freezer bag or other freezer-safe container and tightly seal. They will keep for about 3 months in the freezer. To reheat, just set the bun or buns on an ovenproof plate and place in 250 degree oven until warmed through.
Basically a small amount of the flour and liquid (water, milk or a combination of the two) is cooked on the stove for a very short period of time creating a roux-like mixture. This process gelatinizes the starches in the flour allowing them to absorb more liquid and results in a higher rise (hello billowy buns!) and a more tender, moist bun that stays that way for a longer period of time. Check out this great article for more detailed information!
More Scandinavian Bun Recipes
Looking for more Scandinavian bun recipes? Try these next:
If you tried this Fastelavensboller (Norwegian Lenten Buns) recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Fastelavnsboller (Norwegian Lenten Buns)
Ingredients
For the tangzhong:
- 5 tablespoons water
- 5 tablespoons whole milk
- 3 tablespoons all-purpose flour
For the dough:
- 6 tablespoons melted unsalted butter cooled
- ½ cup whole milk slightly warm
- 2 teaspoons instant yeast
- ½ teaspoon ground cardamom freshly ground preferred
- 1 teaspoon fine salt
- ¼ cup granulated sugar
- 3 cups + 2 tablespoons all-purpose flour
- 1 large egg
- All of the tangzhong cooled
For the Egg Wash:
- 1 large egg
- 1 tablespoon water
For the Sweetened Whipped Cream:
- 2 cups heavy whipping cream
- 3 tablespoons granulated sugar
To Finish:
- ¾ cup raspberry jam or other berry flavored jam
- Powdered sugar for dusting optional
Instructions
- Make the tangzhong: Combine water, milk and flour in a medium saucepan. Whisk until combined and no lumps remain. Place the saucepan over medium heat and cook the mixture, whisking constantly, until it thickens, about 1-2 minutes. Set aside to cool.
- Make the dough: While the tangzhong is cooling, begin preparing the rest of the ingredients for the dough. Whisk yeast, cardamom, salt, sugar and flour together in a large bowl. Set aside.
- Attach the dough hook or dough roller to the mixer. Add melted and cooled butter, slightly warm milk, egg and the cooled tangzhong (it can be slightly warm to the touch). Mix on medium low until fully combined. Gradually add dry ingredients and mix until a dough begins to form.
- Increase mixer speed to medium and knead mixture for 3-4 minutes or until dough is slightly tacky but not sticky and clears the side of the bowl. It's okay if it's sticking to the bottom of the bowl slightly. You can also mix and knead the dough by hand but it will take longer, more like 8-10 minutes.
- Cover the bowl with plastic wrap and allow the dough to rise for 2 hours or until 1 ½ or 2 times its original size. The time will largely depend on the temperature of your kitchen.
- Once dough has risen, line a baking sheet with parchment paper and divide the dough into 12 equal pieces. Working with one piece at a time, gather up the edges of the dough into a rough ball shape, pinching the dough where the edges come together to create a "bellybutton". Place the ball, bellybutton side down, on a clean kitchen counter. Cupping the ball with your hand so that your palm is lightly resting on the dough and your fingertips are resting on the counter, make small circles with the dough until a tight ball is formed. Place the ball on the baking sheet. Repeat with remaining pieces of dough.
- Cover lightly with plastic wrap and let rise at room temperature for 45 minutes.
- Meanwhile, preheat the oven to 400 degrees. Combine egg and 1 tablespoon water to create an egg wash. Uncover the buns and brush each bun with the egg wash. Bake at 400 degrees for 12-16 minutes or until the buns are golden brown. Remove from the oven and transfer to a wire rack to cool completely.
- When you are ready to serve, prepare the whipped cream. Place the cream in the bowl of a stand mixer. Using the whisk attachment, whisk the cream on medium-high speed until it begins to thicken. Add sugar and continue whisking until the whipped cream is fluffy and can hold medium to stiff peaks.
- Using a serrated knife, slice off the top third of each bun and set the "lid" aside. Spread a generous spoonful of jam over the bottom portion of the bun, then dollop or pipe whipped cream on top. Gently place the bun lid back over the cream. Repeat with the remaining buns, dust the tops with powdered sugar, and serve immediately.
Julie Hellqvist says
Wonderful reminder of my beautiful mother in law.
Kristi says
That so lovely, Julie! Thank you for sharing that. 🙂
Kristi