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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.

Cinnamon Swirl Cake with Lemon Icing

Cinnamon Swirl Cake with Lemon Icing

 When your day starts at 4am because your teething, sleep regressing baby boy felt that there was no point in postponing the inevitable, well then you truly need a sugary fix to get through the day! Now I don’t need much more excuse than that to start baking – baking is like therapy to me, but in this cake Elliot and I happened to be expecting his little bestie and her mum for lunch! aka perfect excuse to get baking. As most people know I’m a sucker for Hygge and Hygge calls for cake.

Cinnamon swirls Fixes Everything

So I had a rummage through the kitchen to see what ingredients I had in, and luckily I still had an excess amount of cinnamon left from all the Christmas baking – I do love Cinnamon, and one of my favourite bakes is the Cinnamon Swirl! I’ve been wanting to try this variety for a while, and no time like the present. Now if I do say so myself it turned out better than expected! Baking the buns in a tray, allowing them to “grow together” results in a really moist Bun. Perfect as a Tare-and-share cake and it can easily be scaled up. This batch filled my smaller round baking tin.

Cinnamon Swirl Cake

  • 50g butter (unsalted)
  • 1 dl whole milk
  • 1tsp Sugar
  • 1tsp salt
  • 1tsp Cardamom
  • 1 egg
  • 25 g fresh yeast
  • approx 250g plain white flour

Filling – Cinnamon Remonce

  • 100g soft butter
  • 50g caster sugar
  • 50g soft brown sugar
  • 2,5 tbs Cinnamon


  • 4 tbs icing sugar
  • 1 tbs milk
  • juice of half a lemon

Melt the butter, set aside.  Dissolve the yeast into the milk. Add salt, sugar, 1 egg and Cardamom. When the mixture is even add butter, then flour. You want to add enough flour to be able to knead the dough, but the dough should be smooth. Leave it to proof for 3o min in a bowl covered with a damp tea towel or cling film. Whilst the dough is rising, mix together the ingredients for the filling, set aside. After the 1st proof roll out dough to a square (approx 35×45 cm) now butter on the filling, make sure to make it even and cover all the dough. Then roll up the dough, starting from where the square is widest. Cut roll into approx 10 slices (they should be about 3 cm wide). In a round baking tin lined with baking paper, place the swirls and leave to proof for 1,5 hours, again covered. Bake at 180 degrees C for approx 25 min or till golden brown. Once out of the oven, mix together ingredients for icing and swirl on top of the cake, I add lemon to the icing as I like the zingy contrast to the sweetness, but it’s not a must. Serve while it is still warm. Enjoy!

TIP I get my fresh yeast from the bakery at Sainsbury’s or Asda, sometimes you can be lucky to find it on the shelves in Morrisons, but I find that the bakeries are 9/10 happy to give you a little bag of their fresh yeast free of charge.

Happy Baking!


Mummy in a Tutu
Christmas Pancakes and Rice Porridge!

Christmas Pancakes and Rice Porridge!

Now as some of you might have caught on to from my previous posts, I love Christmas and I love Hygge! This weekend it was finally time to go full on Christmas Hygge in our house. Now I promised J I would wait till December started however today, Sunday the 27th Of November, is the 1st Sunday of Advent! Meaning it is Christmas and definitely time to get the Christmas Stockings up! Some of you might be thinking ‘what is she on about?!’ But as a Dane it’s a much loved Christmas tradition to celebrate the 4 Sundays of Advent as a little extra count down to Christmas.


Traditionally you make a Christmas Decoration with 4 Block candles and each Sunday you light one, until on the 4th Sunday they’ll all be lit until they are no more. Another tradition is that each Sunday the house elf will bring a present if you have indeed got your Christmas Stocking hanging. I remember loving this tradition as a kid! Eagerly anticipating the next Sunday, waking in the morning and running to my stocking to see what the elf had brought! I can’t wait for Elliot to be old enough to start enjoying Christmas too, to be that kid waking in the morning full of excitement! Alas maybe next year, until then I’ll just have to ‘settle’ for him enjoying my Christmas cooking and bakes. As December approaches I always get a hunger for Rice Porridge with Cinnamon-sugar and a dollop of Butter. It’s a dish traditionally only enjoyed in December and some say the favourite meal of Santa Claus and his little helpers! It’s also a very Baby friendly meal, and Elliot loved it. Now according to old folklore, back in the old days, the Danish families would put a bowl of Rice Porridge in the barn or on the loft as an offering to the house Elves (or ‘Nisser’ as they are known in Denmark) in return the Elves would be good and not cause any trouble, no Porridge and you would be in dire trouble and a angry Nisse could even affect next years harvest!

Rice porridge Risengrød
Rice Porridge or in Danish ‘Risengrød’ Santas favorite!

Back to present time! I love Rice Porridge and as an added bonus any leftover Rice Porridge can be used to either make the Danish version of Rice Pudding, or as we chose this Sunday morning, to make delicious Rice Pancakes!

Rice Pancakes klatkager christmas
Christmas Pancakes with Strawberry Jam!

Again the little guy was a fan. Definitely won’t be the last time we make these.

Elliot sharing his Pancakes (or at least pretending to!)

Now for the Recipes! Let’s start with the Rice Porridge. Now you’ll need to use shortgrained rice (like with Rice Pudding), as regular Rice won’t make for a good Porridge, but other than that it’s very straight forward.

Scandinavian Rice Porridge (Risengrød) Risengrød Rice porridge

  • 300ml water
  • 180g Rice
  • 1 litre of Whole milk
  • A pinch of salt


  • 4tbs Caster Sugar
  • 2tsp Cinnamon
  • Butter (as you see fit!)

Add water to large Pot, bring to the boil. Add rice and boil for 3 min. Then add the whole milk, bring to the boil while stirring. Once boiling let it simmer on low heat for approx 30min. Remember to stir the pot regularly, if you don’t it’ll get burnt on the bottom. For the topping mix together the cinnamon and sugar. Serve the porridge with cinnamon-sugar and a dollop of Butter. Enjoy!

Now if you fancy having leftovers (the above recipe is for approx  2 portions) make a big portion and use those leftovers to make these very tasty Rice Pancakes.

Rice Pancakes

Rice Pancakes klatkager

  • 500g Rice Porridge
  • 4tbs Plain flour
  • 1 tsp Vanilla powder (or 1 pod of vanilla)
  • 2 tsp caster sugar
  • 1/2 tsp ground Cardamom  (optional)
  • strawberry jam (topping)
  • icing sugar (topping)
  • butter for frying

Mix rice porridge with eggs, flour, vanilla, sugar and Cardamom. Once the mix is even, cover with cling film and leave to rest in fridge for 30min. To make the pancakes, melt butter on Pan add 1tbs of the mix to the pan, you might need to flatten it out a bit, then fry until golden brown, flip over (be careful with this as they are a bit brittle when only one side is fried) and repeat. Enjoy the Pancakes with jam and icing sugar. They can also be enjoyed cold!

Tip: add lemon zest to batter for a little more zing!

What are your favourite Christmas traditions?

One Messy Mama
Two Tiny Hands
Mummy in a Tutu