YOU NEED

Vanilla custard
500 ml whole milk
1 whole vanilla pod
6 egg yolks
90g sugar
60g all-purpose flour

Yeast dough
20g yeast
125 ml whole milk
2 whole eggs
60g sugar
1 tsp fresh cardamom seeds (ground in a mortar) – alternatively, you can also use ground cardamom, but it doesn't taste as good!
1 small tsp salt
approx. 550g all-purpose flour
120g butter, softened

Remonce (filling)
120g marzipan
100g butter, room temperature
100g sugar

Dark chocolate ganache
100 ml cream
1 tbsp glucose syrup (optional)
140g dark chocolate
25g butter, room temperature

HOW TO MAKE IT
Vanilla custard
Start by making the vanilla custard. It can cool while you bake the buns!

Split the vanilla pod lengthwise and scrape out the seeds onto a cutting board. Use half of the sugar and massage the vanilla seeds into the sugar with the back of a knife.
Save 1 dl of cold whole milk and heat the remaining 4 dl in a saucepan, adding vanilla sugar and the vanilla pod. Meanwhile, whisk egg yolks, the other half of sugar, all-purpose flour, and 1 dl of cold milk together in a bowl until smooth.
When the milk is about to boil, pour it gently into the egg yolk mixture while continuously whisking. Pour the entire mixture back into the saucepan and let the custard come to a boil while constantly whisking. Once the custard boils and thickens, let it simmer for a minimum of 2 minutes. Pour the custard into a bowl, cover the surface with plastic wrap to prevent a skin from forming, and let it cool (you can use the freezer) for 1-2 hours.
Whip the custard and transfer it to a piping bag before use.

Yeast dough

Dissolve the yeast in the whole milk. Add eggs, sugar, and cardamom, and mix everything together. Add about 2/3 of the all-purpose flour and stir. Then add salt and knead the dough with your mixer for about 10 minutes at low speed. The dough does not need to be completely smooth but should feel smooth and elastic. If the dough seems very dry, you can add a couple of tablespoons of water. Gently press the dough; it should feel soft and like modeling clay without sticking to your fingers. If it sticks, add the remaining all-purpose flour and knead it into the dough.

Now add the butter in small cubes (and the remaining 1/3 of the all-purpose flour if you haven't added it yet) while the dough continues to knead for 5-6 minutes. The butter should be cold rather than too soft. Very soft butter can be challenging to knead into the dough, so make sure it is still slightly firm when adding it to the dough. The dough should again feel smooth and elastic and may even seem a bit moist. Let the dough rest covered for 1 hour. Make your filling and vanilla custard while waiting.

Remonce (filling)

Mix all the ingredients in a bowl until a uniform mass is formed. It's a good idea to use your fingers. Put the filling in a piping bag without a tip, making it easier to distribute later, but a regular tablespoon can also be used.

After an hour, when the dough has finished resting, roll it out into a large rectangle on a surface lightly dusted with flour. The dough should be about 0.5-1 cm thick. You can follow the link at the top left of this page and watch my "how-to fastelavnsbolle" video under my Instagram profile highlights – here, I show how to fill and seal the buns.

Cut the dough into squares about 12x12 cm (or slightly larger if you prefer) and pipe a small "nest" of filling in the center of each square. Fill the "nest" with about 1-2 tbsp of vanilla custard and close the buns by folding the ends over the middle. See "how-to fastelavnsbolle" on my Instagram profile, where I show exactly how to seal them.

Let the buns rise for about 45-60 minutes and brush them with beaten egg before baking in the oven for about 14-16 minutes until golden brown at 180 degrees Celsius (convection).

While the buns cool down, make your chocolate ganache.

Heat the cream (and optionally glucose syrup) until it just starts to boil, then pour it over your chocolate. Let it sit for 2 minutes. Now gently stir in the bowl with a spatula until all the chocolate is melted, and your ganache is smooth. Add the room temperature butter and fold it in until completely dissolved. You can also use a hand blender – it's faster, and the ganache becomes much shinier and more beautiful (due to emulsion).

When the buns have cooled, you can gently dip them in the chocolate ganache. 

Finally, sprinkle with almond flakes or any other optional topping!

Source: https://jonsmadklub.dk/fastela...