Carnival Buns with Raspberry Cream & Jam (Fastelavnsboller med bringebær)

It’s that time again when bakeries and home kitchens are making sweet buns in all sorts of variations to celebrate the upcoming Fastelavns, a Carnival traditional that occurs on the cusp of lent and right before Ash Wednesday. From traditional to more elaborate, these buns can do no wrong. I’ve shared different recipes before and since Fastelavns coincides with the Norwegian Mother’s Day this year, I wanted to present this berry version of Carnival Buns with Raspberry Cream and Jam.

Simply put, these buns with raspberry cream and jam are as beautiful as they are as tasty. The classic cardamom buns turn into sandwiches of homemade raspberry jam and whipped cream that has some of that bright jam folded in. A dusting of powdered sugar finishes them off. They’re soft and not overly sweet with a great balance of creaminess and tartness from the berries. Save unfilled leftover buns for the next day!   

For the history behind Fastelavns and the traditional boller recipe, head here.

For my Fastelavn Buns with Walnut Custard and a Chocolate Glaze, head here.  

Makes 10 buns

For the buns:

• 1 ¼ cups (300 ml) lukewarm milk
• 2 large eggs, at room temperature
• 4 cups plus 2 tablespoons (500 g) all-purpose flour, sifted
• 6 tablespoons (75 g) granulated sugar
• 2 teaspoons (¼ ounce/7 g) instant yeast
• 1 teaspoon ground cardamom
• ¼ teaspoon salt
• ½ cup (112 g) lightly salted butter, cut into small pieces
• Confectioners’ sugar, for serving

For the raspberry jam:

• 2 ½ cups (250 g) frozen raspberries
• 3 tablespoons granulated sugar
• 1 ½ teaspoons vanilla extract
• 2 tablespoons water

For the raspberry cream:

• 1 ¼ cups (300 ml) heavy cream
• 3 tablespoons raspberry jam
• 1 tablespoon granulated sugar

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In a small bowl, whisk together the lukewarm milk and 1 of the eggs.

In a stand mixer fitted with the dough hook attachment, combine the flour, granulated sugar, yeast, cardamom, and salt. Add the milk mixture and knead on low for 8 minutes. Add the butter and knead on medium for about 5 minutes, or until the dough is very elastic and somewhat moist. Transfer the dough to a lightly buttered bowl, cover with a tea towel, and let rise in a warm spot for about 1 hour, or until doubled in size.

While the dough is rising, prepare the raspberry jam. In a small saucepan, bring the frozen raspberries, granulated sugar, water, and vanilla extract to a boil over medium-high heat. Simmer for 10 to 15 minutes or until thickened but slightly runny. Remove from the heat and let cool. It should yield about 1 cup (240 ml).

Once the dough has doubled in size, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Divide the dough into 10 equal pieces and use your hands to shape into balls. Place on the prepared baking sheet and let rise in a warm spot for 30 minutes.

In a small bowl, whisk the remaining egg. Using a pastry brush, lightly brush the egg on top of the balls of dough. Bake for about 12 minutes, or until golden brown. Transfer to a wire rack to cool completely.

In a large bowl, whip the heavy cream, 3 tablespoons of the raspberry jam, and granulated sugar until stiff peaks form.

To serve, cut the buns horizontally in half, then cover the bottoms with some of the raspberry jam followed by the raspberry whipped cream. Replace the tops and dust generously with confectioners’ sugar. Serve immediately.

Store unfilled buns in an airtight bag at room temperature for up to 2 days.