Fastlaven is a holiday Norwegian, and for me this holiday has always been about the Fastlavn buns – delicious sweet rolls filled with cream and covered with icing sugar. Fastlavn is traditionally a religious festival as the Lent begins, and the name of the holiday derives from the German vastel-avent, meaning “fast-evening”, or the day before Lent. The religious side of this holiday is almost non-existing in Norway now, but the traditions for Fastlavn buns are still alive in most Norwegian homes. There is no need for a holiday to enjoy these delicious sweets – why not serve it on your next tea party?
Ingredients for 24 buns:
– 150 grams margarine
– 5 dl soymilk (or other milk)
– 50 g dry yeast
– 1,5 dl sugar
– 1-2 tsp. cardamom
– pinch of salt
– about 900 grams flour
Melt the margarine, and then add the milk and heat till lukewarm. Mix all the dry ingredients in a bowl, and add the milk and melted butter. Mix well until you have smooth dough. Let it rest for about half an hour.
Shape 24 balls of the dough and place on a baking plate with baking sheet. Let the buns rise for about one hour under a clean kitchen cloth. Bake in 180 degrees for 12-14 minutes. Let them cool down on a grid.
Note: If the buns are supposed to be vegan, make sure you use vegan margarine and non-dairy milk.
When the buns are cold, cut in two halves and fill with whipped cream (soy cream or dairy cream) between the two halves. Decorate with icing sugar.
Buns are also popular to eat as a snack, or you can serve them with butter and jam, or butter and the Norwegian brown cheese.
I´m an Oslo based web publisher with passion for communication, travel and a green lifestyle. When I travel, I prefer to go slow, sustainable, and “live like a local”. Why slow? It is about challenging the cult of speed, and to enjoy the small things in life and to live in the present.