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Fastelavn & Gluten free fastelavn buns (cakes)…
Fastelavn is the name for Carnival in Denmark, Norway, Iceland and the Faroe islands which is either the Sunday or Monday before Ash Wednesday.
This holiday occurs seven weeks before Easter Sunday and is sometimes described as a Nordic Halloween, with children dressing up in costumes and gathering treats for the Fastelavn feast. The holiday is generally considered to be a time for children’s fun and family games.
The term Fastelavn comes from Old Danish fastelaghen, which was a borrowing of the Middle Low German vastel-avent, meaning “fast-evening”, or the day before Lent.The word has cognates in other Germanic languages, including Limburgish Vastelaovend, Dutch Vastenavond and Scots Fastens-een.
Fastelavns festivities
Some towns in Denmark are renowned for their large Fastelavn festivities and parades. Traditional events include slå katten af tønden (“hit the cat out of the barrel”), which is somewhat similar to using a piñata. The Danes use a wooden barrel, which is full of candy and sometimes oranges and has the image of a cat on it. Historically there was a real black cat in the barrel, and beating the barrel was superstitiously considered a safeguard against evil. After the candy pours out, the game continues until the entire barrel is broken. The one who knocks down the bottom of the barrel (making all the candy spill out) becomes kattedronning (“queen of cats”); the one who knocks down the last piece of the barrel becomes kattekonge (“king of cats”).
In Denmark and Norway a popular baked good associated with the day is “Fastelavnsbolle” (“Fastelavns bun”, also known in English as “shrovetide bun” or “lenten bun”), a round sweet roll usually covered with icing and sometimes filled with whipped cream.
Oh God I get all sentimental now while writing this post. My mom used to sew the finest costumes for me and my two sisters when we were little and I remember us constantly singing this lovely song… tra la la la…
This a popular children’s Fastelavns song in Denmark
|
Shrovetide is my name,
buns I want. If I get no buns, I will make trouble. Buns up, buns down buns in my tummy. If I get no buns, I will make trouble….. |
The picture above shows a genuine fastelavns barrel (Shrovetide ) and my beautiful lovely little nephew trying on his cool home-made pirate custume before he shall participate in his life first fastelavn (shrovetide) next Monday, he is so cute!!!
This weekend I want to bake gluten free fastelavn buns, I think it is about time that J gets to taste a bit of our wonderful Danish tradition, and of course the fastelavn buns are a gluten free version, so I can enjoy them as well
- Dough:
- 50g of fresh yeast
- 1 cup of milk (250ml)
- 125g of melted butter
- 2 eggs
- 1 teaspoon of salt
- 2 teaspoons of sugar
- 500-600g gluten free flour mixture (Finax)
- Filling:
- 2 eggs
- 2 tablespoons of sugar
- 1 tablespoon of cornflour
- 1 cup of milk ((250ml))
- 1/2 teaspoon vanilla powder
- Icing:
- 100g icing sugar
- 1 tablespoon hot water
- 2 tablespoons of gluten free cocoa powder
Directions
Preparation: 2 hours › Cook: 15min › Ready in: 2hours, 15min
- Gently warm the milk in a pot (it needs to be lukewarm, if it´s too hot it will kill the yeast). Dissolve the yeast in the milk. Add the melted butter, sugar, salt and eggs to the mixture. Gently work in the gluten free flour until you have a smooth dough, then leave to rise for 30 minutes.
- While the dough is rising, make the filling. Whisk together the eggs and sugar then whisk in the milk and the cornflour. Cook over a gentle heat until the mixture boils and thickens. Add the vanilla to flavour and leave to cool.
- Cover 2 large baking trays in baking paper and heat the oven to 225 degrees.
- Divide the dough into two and roll the first piece into a 30 x 30cm square. Cut this into nine 10 x 10cm squares. Put one teaspoon of the filling in the middle of each square. Fold one corner over the mixture to its opposite corner. Then fold the remaining corners over.
- Place each bun on the baking tray with the folded side face down. Brush each bun with egg and bake for 15 -20 minutes, (keep an eye on them during baking). Let the buns cool.
- Mix all the ingredients for the icing together and spread onto each bun.
Healthy tips, you can also choose to make the filling healthy by using a mixture of peanut butter and banana instead of the filling recipe mentioned above.
Use 18 tsp of peanut butter and two bananas (more less)
Inspiration to the healthy filling is found on this amazing food blog: www.twin-food.dk
Thank´s Twin-food:)
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