Fastelavnsboller (Shrovetide Buns)

"Fastelavn" is related to Carnival, but in Denmark celebrated in a way that resembles in many ways Halloween - i.e. kids dress up and go pestering other people for sweets. Falling 7 weeks before Easter it comes pretty early this year. One the sweets traditionally eaten this time of year are glazed buns with custard or jam filling. We decided to make a few - although only for ourselves as no kids are likely to come knocking on our door this week around here.

Ingredients:
dough:
- 1 dL (2/5 cup) milk
- 14 g (1/2 oz, 2 packs) dry yeast^[1]
- 125 g (4 1/2 oz) shortening
- 1 egg
- 4 tbsp sugar
- (at least) 375 g (13 oz) flour
custard:
- 1 egg
- 2 tbsp sugar
- 2 dL (4/5 cup) milk
- 1 1/2 tbsp flour
- 1 tsp vanilla extract
glazing:
- 100 g (3 1/2 oz) powdered sugar
- 2 tbsp water

First the dough was prepared: The milk was heated to body temperature, then added the dry yeast and let stand for 30 minutes before mixing in sugar, flour, egg and shortening. After kneading to a homogeneous dough, it was covered and let stand to rise for an hour.

The custard was made by whipping all the ingredients in a small heavy (preferentially rounded) pan, then bringing the mix to a boil on high heat with constant whipping. With continued whipping the custard was boiled on medium heat until thickened (about 5 minutes). NB: DON'T BE LAZY WITH THE WHIPPING - THE CUSTARD WILL EASILY BURN, AND ONCE BURNED THE WHOLE BATCH IS RUINED. The custard was transferred to a bowl and allowed to cool.

The dough was kneaded thoroughly (using extra flour as needed) and rolled to square piece approx. 35 cm x 35 cm (14" x 14") which was cut into 9 squares of equal size. The custard was placed on the middle of each piece of dough and the edges of the squares were folded over the custard to make a closed bun around the custard. Care was taken to close them well, so the custard couldn't run out during baking. The buns were placed on a baking sheet (upside down) and allowed to rise for another 45 minutes before baking at 225 C (450 F) for 10 minutes.

The buns can be eaten warm or cold - best with freshly applied glazing (glazing made by stirring powdered sugar with a small amount of water).

^[1] If using fresh yeast, 50 g is a good amount - proceed as follows: melt shortening, then heat milk till lukewarm. Dissolve yeast in lukewarm milk-shortening mixture and add sugar, flour and egg (no waiting required). Otherwise as above.