There’s probably no one who hasn’t heard about the famous Carnival Buns from Andersen Bakery this year. The hype is real and for a good reason – they taste amazing!
Sales have just stopped for this year, but if you can’t do without the delicious buns, you can make them yourself using the recipe here. The taste is almost like the ones from the bakery and they are so fun to make!
For these carnival buns, I wanted to create two completely different flavor combinations. One is light and refreshing with matcha, raspberry, and vanilla, while the other is rich and indulgent with chocolate, nougat, and salted caramel. There’s something for everyone!
The recipe makes a total of 12 to 15 buns, half with matcha and the other with nougat. If you only want to make one of the varieties, simply double the filling/cream ingredients.
It’s a long recipe so it’s a good idea to read through it before you start so you can time the different elements.
On my Instagram under “Fastelavnsboller” highlights there are step-by-step videos and pictures of how to make these tasty buns.
Happy baking <
Viennese Dough:
(The recipe is inspired by Pilens Køkken):
- 100 ml whole milk (refrigerator cold)
- 100 ml water (cold)
- 25 g yeast
- 50 g caster sugar (refrigerator cold)
- 50 g eggs (approx. 1 medium egg)
- 440 g all-purpose flour (refrigerator cold)
- 8 g salt
- 300 g butter (cold)
- Stir the yeast and sugar into the whole milk and water until the yeast has dissolved.
- Then add the egg, wheat flour, and salt, and knead the dough until it comes together. Shape the dough into a rectangle and wrap it in plastic wrap. Refrigerate for about 2 hours. The dough should be just as cold as the butter.
