Description
Danish Carnival Buns are delicious, cream-filled pastries that are easy to make at home, perfect for celebrations.
Ingredients
- 4 cups (500 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 2¼ tsp (7 g) instant yeast
- 1 tsp salt
- 1 tsp ground cardamom (optional, traditional)
- ¾ cup (180 ml) warm whole milk (110°F/43°C)
- ¼ cup (57 g) unsalted butter, melted
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 2 cups (480 ml) whole milk (for pastry cream)
- ½ cup (100 g) granulated sugar (for pastry cream)
- 4 large egg yolks (for pastry cream)
- 3 tbsp cornstarch (for pastry cream)
- 2 tbsp unsalted butter (for pastry cream)
- 2 tsp vanilla extract (or seeds from 1 vanilla bean, for pastry cream)
- 1 large egg (for egg wash)
- 1 tbsp milk (for egg wash)
- 1 cup (170 g) semi-sweet chocolate chips (for glaze)
- ¼ cup (60 ml) heavy cream (for glaze)
- 1 tbsp unsalted butter (for glaze)
- Chopped toasted almonds (optional topping)
- Colorful sprinkles (optional topping)
- Powdered sugar (optional topping)
- Freeze-dried raspberry crumbs (optional topping)
Instructions
- In a large bowl, combine the flour, sugar, yeast, salt, and cardamom. Add the warm milk, melted butter, egg, and vanilla. Mix until a dough forms. Knead for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1–1½ hours, or until doubled in size.
- Heat the milk in a saucepan until steaming but not boiling. In a bowl, whisk together the sugar, egg yolks, and cornstarch until smooth. Slowly whisk the hot milk into the egg mixture. Return everything to the saucepan and cook over medium heat, whisking constantly, until thickened. Remove from the heat and stir in the butter and vanilla. Transfer to a bowl, cover the surface with plastic wrap, and chill completely.
- Punch down the risen dough. Divide into 12 equal pieces. Roll each piece into a 4-inch (10 cm) circle. Place 1–2 tablespoons of chilled pastry cream in the center. Fold the edges over the filling and pinch tightly to seal. Place seam-side down on a parchment-lined baking sheet.
- Cover loosely and let the buns rise for 30–40 minutes.
- Preheat the oven to 375°F (190°C). Whisk together the egg and milk for the egg wash. Brush the tops of the buns. Bake for 15–18 minutes, or until golden brown. Cool completely on a wire rack.
- Heat the heavy cream until just simmering. Pour over the chocolate chips. Let stand for 2 minutes, then stir until smooth. Stir in the butter for a glossy finish.
- Spoon or drizzle the chocolate glaze over each cooled bun. Top with chopped almonds, sprinkles, freeze-dried raspberries, or a dusting of powdered sugar if desired.
Notes
- Best enjoyed the day they’re made.
- Store in an airtight container for up to 3 days in the refrigerator.
- Freeze the unglazed buns for up to 2 months. Thaw, then glaze before serving.
- Prep Time: 2 hours
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Danish
Nutrition
- Serving Size: 1 bun
- Calories: 300
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg