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Catholic Recipe: Fastlags Buller

    INGREDIENTS

  • 1 cake yeast or 1 package dry yeast
  • 2 Tablespoons lukewarm water
  • 1 cup scalded milk
  • 3 cups sifted flour
  • 1/2 teaspoon salt
  • 1 egg
  • 3/8 cup butter
  • 6 Tablespoons sugar
  • 1/4 cup ground almonds
  • 10 ground cardamom seeds
  • 2 teaspoons cinnamon
  • 1 beaten egg white Cream Filling:
  • 1/4 pound ground almonds
  • 1 cup confectioners' sugar
  • Heavy Cream
  • Confectioners' sugar for dusting
  • Details

  • Prep Time: 6 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Sweden, Denmark

Also Called: Almond Buns

The people of Sweden and Denmark enjoy making and eating Fastlags Buller or Shrovetide buns. These are delicious with their whipped cream and almond filling. When we serve these sweet rich buns in a soup dish full of sweetened, almond-flavored milk, we always tell the story of King Frederick I of Sweden. The children's eyes open wide as we describe the buns as the king's favorite dish. He wanted them on Monday, on Tuesday, at Shrovetide and at Eastertide. He wanted more on Wednesday, on Thursday, for breakfast and for lunch. He wanted them on Friday, on Saturday, at Pentecost and at Christmas. And how he ate and ate: even in Lent he gobbled them. He grew fat as a Fastlags Buller, and he finally ate so many that he burst. And let that be a lesson to you, my children, to eat your proper feast day food at the proper time and never become a glutton. In spite of the danger of tempting you to gluttony, I shall include the recipe for Fastlags Buller.

DIRECTIONS

Dissolve yeast in water. When it bubbles, add lukewarm milk, flour and salt. Let rise until double in bulk. Add egg, butter, sugar, almonds and spices. Knead with enough flour to handle. Let rise again until double in bulk. Knead until smooth. Shape into small round buns. Brush with beaten egg white. Bake in a hot oven (400°) for 15 minutes. When cool, cut buns in half. Fill with cream filling.

To make filling: Mix sugar and almonds. Stir in cream until smooth. Use one tablespoon of filling in each bun. Put buns back together and dust with confectioners' sugar.

Recipe Source: Cooking for Christ by Florence Berger, National Catholic Rural Life Conference, 4625 Beaver Avenue, Des Moines, IA 50310, 1949, 1999
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