What is Fastelavn?
Fastelavn is the Nordic version of Carnival, traditionally celebrated in February. Linked to the Christian observance of Lent, Fastelavn marks a period of indulgence before Ash Wednesday and the start of fasting that continues until Easter. In many countries, the day before Lent—known as Fat Tuesday, Shrove Tuesday, or Pancake Day—is a last chance to enjoy rich foods. Fastelavn preserves that idea with special pastries and festivities. For a deeper look at Fastelavn traditions, see our detailed post from last year.
Today’s recipe
A highlight of Fastelavn is the fastelavnsbolle, a sweet bun traditionally flavored with cardamom and filled with vanilla cream. In recent years Danish bakeries have transformed these buns into elaborate, inventive versions that vary widely in fillings and presentation. They can be pricey, but they look spectacular. This year we wanted to share a chocolate-forward take: a rich, chocolatey fastelavnsbolle that keeps the classic format but turns up the cocoa.
Give us all the chocolate!
We started with the classic fastelavnsbolle concept—a soft, lightly spiced bun filled with cream—and asked: why not make it chocolate through and through? The result is a fluffy, cocoa-rich bun (we add a touch of espresso to intensify the chocolate) filled with smooth chocolate pastry cream and finished with a simple icing and sprinkles. It follows the traditional “gammeldags” construction—soft bun, creamy center—but with a decidedly chocolatey twist. These also make a lovely treat for Valentine’s Day or any occasion that calls for an indulgent pastry.
Ingredients you’ll need
For the dough you will need milk, espresso (optional), yeast, an egg and an egg yolk, sugar, vanilla, salt, all-purpose flour, unsweetened cocoa powder, and softened butter. The espresso is optional but brings out the chocolate notes.
For the filling: chocolate pastry cream made with milk, butter, eggs, sugar, vanilla, a pinch of salt, cornstarch, cocoa, and about 100 g of chocolate. If you prefer, a store-bought custard will work, and you can also add a little jam alongside the pastry cream for a fruity contrast.
How to make our chocolate fastelavnsboller
Make the chocolate pastry cream in advance so it has time to cool. Dough rising times vary by temperature; in a cool kitchen allow extra time or place the dough in a warm spot to rise. Follow these main steps:
- Heat the milk until finger-warm. If using active dry yeast, dissolve it with a teaspoon of the sugar and let it froth for 5–10 minutes. Instant yeast can be added directly.
- Whisk the egg, egg yolk, remaining sugar, vanilla, and salt. Add the milk (and yeast, if pre-activated) and a shot of espresso, then stir in the flour and cocoa, reserving a small amount of flour so you can gauge dough consistency.
- When a rough dough forms, add softened butter and knead until smooth and elastic, about 10 minutes. The dough should be soft, not sticky or dry.
- Cover and let the dough rise until doubled, at least 45 minutes. Divide into 12 pieces, shape into tight balls, and let rest 30 minutes. Lightly oil the tops to prevent drying.
- Flatten each ball, add a small spoonful or pipe of pastry cream into the center, then pull up the edges and pinch to seal. Avoid overfilling to prevent leaks.
- Proof the filled buns 30–45 minutes, using the poke test: a gentle indentation that doesn’t bounce back means they are ready. Preheat oven to 350°F (175°C).
- Brush with an egg wash and bake 12–14 minutes. Cool on a rack.
- Make a simple icing by mixing powdered sugar with a little water; add cocoa for chocolate icing. Top each bun with icing or leftover pastry cream and sprinkles, and allow the icing to set.
Watch Our Video
Chokolade Fastelavnsboller (Chocolate Danish Carnival Buns)
Pin Recipe
IMPORTANT NOTE:
We bake using a digital scale and the metric system (grams and milliliters) and test recipes in a convection (fan) oven. Cup measurements may vary.
Ingredients
DOUGH
- 120 ml milk
- 30 ml espresso (optional)
- 2 tsp instant yeast (or 2.25 tsp active dry yeast)
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 50 g sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 325 g all-purpose flour
- 50 g unsweetened cocoa powder
- 57 g unsalted butter, softened
- 1 egg for egg wash
FILLING AND DECORATION
- 1 portion chocolate pastry cream (you may not use all)
- Powdered sugar (for icing)
- Cocoa powder (optional, for chocolate icing)
- Water (to adjust icing)
- Colorful sprinkles
Instructions
- Make the chocolate pastry cream ahead and chill so it’s fully cool.
- Warm milk until finger-warm. If using active yeast, dissolve with 1 tsp sugar and wait 5–10 minutes until frothy. If using instant yeast, add directly later.
- Whisk egg, egg yolk, remaining sugar, vanilla, and salt until combined. Add milk and yeast mixture and espresso, then stir in flour and cocoa, reserving a little flour to judge consistency.
- When a rough dough forms, add softened butter and knead until smooth and elastic, about 10 minutes. Dough should be soft and not sticky.
- Cover and let rise until doubled, at least 45 minutes. Divide into 12 equal pieces and shape into tight balls. Let rest 30 minutes covered.
- Flatten each piece, add a small spoonful of pastry cream in the center, then pull up sides and pinch to seal. Place on a lined baking sheet.
- Proof the filled buns 30–45 minutes. Preheat oven to 350°F (175°C). Use the poke test to check readiness.
- Brush buns with egg wash and bake 12–14 minutes. Cool on a wire rack.
- Mix powdered sugar with a little water to make icing (add cocoa for chocolate icing). Spoon onto cooled buns, add sprinkles or extra pastry cream, and let set.