Browsed by
Month: March 2017

Easter Buns filled with Vanilla Custard and chocolate filling

Easter Buns filled with Vanilla Custard and chocolate filling

Now I feel I’m a bit late with this recipe, you see these buns are traditionally enjoyed in Denmark during February. They are known as Fastelavns Boller. Enjoyed during February, but especially during the Nordic Holiday: Fastelavn, celebrated on Sunday or Monday before Ash Wednesday. It shares similarities with the American Halloween in the sense that kids dress up and go trick and treating, and is a very hygge tradition if you ask me.

 Easter Buns
Filled with Custard, chocolate and Marzipan

So February is long past and here I am sharing a recipe two months late, but there is reason (and excuses) behind the madness: 1. I’ve been terrible at getting Any blogging done lately – Apologies, work and life interfered, but more on that later 2. These are far too good to only be enjoyed in February 3. Re-branding is the new black…no?!

I therefore give you the Easter Bun! In my opinion they fit Easter quite well and are a fun, more wholesome alternative to the Easter eggs. As I see it, this little bun contains a Surprise, much like the Easter eggs and much loved kinder egg (do not bake toys!!) and there are so many different fillings to try. So I wanted to share the recipe for these Easter buns (totally working the rebrand idea!) aka fastelavns boller as they are super tasty and enjoyable any time of the year. I hope you enjoy them as much as we do, and if you’ve got older kids these are great as an activity together, letting their imagination run wild with both topping and filling ideas.

Easter Buns

Easter Buns

ingredients (16 Buns)

The Dough

  • 50g fresh yeast
  • 3dl lukewarm water
  • 1 egg
  • 3 tbs sugar
  • 150g soft butter
  • 1 tsp Ground Cardamom
  • 1 tsp vanilla powder

The Filling

  • 3 eggs
  • 100g sugar
  • 1 vanilla pod
  • 4 tbs cornflour
  • 2,5 dl whole milk
  • 2,5 dl double cream
  • dark chocolate buttons

First you need to make the Custard. Remove the vanilla grains from the pod and mix with a bit of the sugar to separate the grains, set the pods aside (don’t throw them out). Whisk sugar, vanilla, cornflour and milk together. Now add eggs, cream and empty vanilla pods – mix together. Now while the mix is still cold it’ll look quite unappealing, but don’t worry it’ll soon change. Slowly bring mix to the boil, whilst stirring. Let it boil for approx 1 min – whilst still stirring. Now pour the mix into a bowl, cover it with clingfilm – let the clingfilm be right on top of the hot mix to create a seal and avoid condensation. Put it in the fridge to cool. When you’re ready to use the Custard remove the vanilla pods and gently stir the mix.

The dough

dissolve yeast in lukewarm water. Then add remaining ingredients and knead the dough until it’s smooth and slightly sticky. Leave it to rise for 30 mins. Now divide the dough into 16 equally sized balls. With a rolling-pin, flatten each ball. In the centre of each ball you first add a dollop of Custard and then chocolate chips. Then you close the ball around the filling, make sure you leave no gaps! Place them on a baking tray – with the joint part facing downwards. (See pictures for a visual guide at the end of the post)

Easter Surprise Buns

Cover the rolls with cling film or a damp kitchentowel. Leave the buns to rise for an additional 30 min. Bake in the oven for approx 15 min. At 210 degrees c (fan 200)

Optional: Decorate with icing once cooled.

TIP there are so many delicious combinations for these buns, you could sprinkle them with chopped Hazelnuts and add Nutella instead of chocolate or you could add marzipan (60% Almonds preferred). For a spin on apple pies you could add apple pieces sprinkled with cinnamon, only limit is your imagination really.

Easter Buns
Roll out dough and place filling in the centre
Easter Buns
Close the dough around the filling like a little parcel
Easter Buns
Make sure it’s sealed as any gaps will mean spilled filling!

Happy Baking!

P.s these buns are very freezer friendly, just freeze them before adding any topping. I freeze mine in small bundles so that we can enjoy them hot out of the oven every time. To re-heat warm oven to 180 fan and bake for approx 10 min.

Chocolate chip and Walnut Cookies

Chocolate chip and Walnut Cookies

These Chocolate chip and Walnut cookies are a go-to bake of mine. They are easy to make, and so very yummy. The recipe is one I have from my mum, I’m not sure where she got it from. I believe it was once compared to the Nestle Cookies from on of my favourite US TV shows “Friends” – you know the episode where Monica tries to recreate the famous cookie supposedly made by Phoebes great grandma, but as it turns out it was actually “just” the brand Nestles recipe. I love that episode. Anyway, sorry got sidetracked, I have no clue how those cookies taste, but I can vouch for these! They are very yummy, and if allowed, they can last in a sealed cookie jar for up to 4 weeks.

Chocolate chip and Walnut cookies

As has become tradition my little assistant acted as taster! I think we can conclude that these Chocolate chip and Walnut cookies has got Elliot’s stamp of approval.

Chocolate chip and Walnut cookies

Chocolate Chip & Walnut Cookies


  • 350g plain Flour
  • 1/2 tsp Salt
  • 1 tsp Bicarbonate Soda
  • 1/2 tsp baking powder
  • 200g brown Sugar
  • 200g caster sugar
  • 250g soft butter
  • 2 tsp vanilla powder
  • 2 large eggs
  • 350g dark chocolate (preferably 70%)
  • 200g lightly chopped Walnuts

Preheat the oven to a 190 C. Add flour, salt, Soda and baking powder to a large bowl. Set aside. Whip the butter soft, add brown – and Caster sugar. Whip until the mixture is even, add vanilla and 1 egg at a time while still whipping the mixture. When evenly mixed, add the flour mix and the chopped chocolate/walnuts. Mix it all. Set aside in the fridge for 1/2 an hour.
Roll the dough into walnut sized balls, put them on a baking tray (put baking sheet on the tray). Lightly press each ball with your forefinger. Remember to have some space between each cookie, as they will “melt” in the oven and take up a fair bit of space.
Place the tray mid-oven and bake for about 10 minutes or until the Cookies start to be light brown on the edges.
Take out cookies and leave on rack to cool. The cookies are very frail and soft while they are still hot, so it’s important to leave them on the rack until they have cooled completely. Continue the above until your out of dough. Place the cooled cookies in a cake tin, store at room temperature and dry.

Chocolate chip and Walnut cookies