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Catholic Recipe: Fastenlavensboller

    INGREDIENTS

  • 1 yeast cake
  • 3/4 cup sugar
  • 1-1/2 cups lukewarm milk
  • 3-1/4 cups flour
  • 1/2 teaspoon cardamom seeds
  • 3/4 cup butter
  • 1/2 cup raisins
  • 1 egg
  • Details

  • Prep Time: 3 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Denmark

Also Called: Lenten Buns

The Monday before Ash Wednesday in Denmark is a holiday known as Fastelaven. While their parents are still in bed, the children of the family, armed with twigs called Lenten birches, come into their parents' rooms where the latter are supposedly asleep, but no doubt wide awake and ready to make sure their offspring do not become too violent with the instruments of punishment in their hands. "Give buns," shout the young, and the parents produce for them the Fastenlavensboller. We take if for granted that parents may then take one more bit of slumber, at least for the time it takes the children to consume their buns. They are toothsome morsels.

DIRECTIONS

Let the yeast stand with a little sugar in a little lukewarm milk. Sift the flour with the rest of the sugar and the ground cardamom seeds, and stir in the milk and butter which has been melted. Combine with the yeast mixture and raisins, and work until smooth. Let it stand and then knead, roll out fairly thick and cut out buns with a round cutter. Let rise again, brush with beaten egg, and bake in a moderate oven at 375° F. for half an hour.

Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951
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