Pink Fastelavns Buns (8 pcs)

These beautiful pink fastelavns buns get their natural color from beets, which add a delicate touch without overpowering the flavor. They are soft, airy, and filled with sweet strawberry cream - a little twist on the traditional fastelavns bun.

• 390 g all-purpose flour

• 60 g sugar

• 0.5 tsp salt

• 1 tsp cardamom

• 3 tsp dry yeast

• 60 g finely grated raw beetroot

• 1 tsp lemon juice

• 1.5 dl whole milk

• 35 g butter, room temperature

• 1 egg, room temperature

  Filling:

• 3 dl heavy cream

• 2 tbsp sugar

• 4 tbsp strawberry jam

1. In a mixing bowl, combine the flour, sugar, salt, cardamom, and dry yeast.

2. Add the grated beetroot, lemon juice, lukewarm milk, and egg.

3. Knead the dough for about 10 minutes until it starts to become smooth.

4. Add the butter in small cubes and continue kneading for another 5-7 minutes until the dough is elastic and smooth.

5. Cover the bowl with plastic wrap or a kitchen towel, and let the dough rise for about 1.5 hours.

6. Transfer the dough to a work surface, divide it into 8 equal pieces, and shape them into round buns. 

7. Place them on a baking sheet lined with parchment paper.

8. Cover and let them proof for 30-40 minutes.

9. Bake the buns at 190°C for 15-17 minutes. Place a piece of parchment paper over the buns halfway through baking to prevent them from browning too much on top.

10. Cool the buns on a wire rack before serving.

    Filling:

• Whip the heavy cream until stiff with sugar. Gently fold in the strawberry jam for a fresh and airy cream.

• Slice the buns in half and spread a generous amount of strawberry cream on the bottom half. Place the top on and dust a light layer of powdered sugar over for an elegant finish.