Fastelavnsboller, also known as Norwegian Lenten Buns, are pillowy cardamom-scented sweet buns traditionally filled with jam and fresh whipped cream, then dusted with powdered sugar. They were historically made to use up richer ingredients like butter, sugar and cream before Lent, and today they remain a beloved Scandinavian treat enjoyed from late winter through Easter.
Across the Nordic region these buns carry seasonal meaning: in Norway they are Fastelavnsboller, while in Sweden a similar bun called a semla often uses almond paste instead of jam. The dough is lightly flavored with cardamom and made tender with a small cooked flour-and-milk starter called tangzhong, which helps the buns stay soft for longer.
Fastelavnsboller (Norwegian Lenten Buns) at a Glance
- ⏰ Prep and Rise Time: About 2 hours 45 minutes (includes rising)
- 🔥 Bake Time: 12–16 minutes
- 👥 Yield: 12 buns
- ⭐️ Summary: Soft cardamom buns filled with jam and whipped cream, finished with a dusting of powdered sugar
Why You’ll Love this Recipe
- ♥️ Exceptionally soft, tender buns thanks to the tangzhong starter, which improves texture and shelf life
- ♥️ Classic Norwegian flavors: fragrant cardamom, bright berry jam and light whipped cream
- ♥️ Straightforward ingredients and clear steps deliver bakery-quality results at home
Ingredients
Ingredient notes
- Yeast: The recipe uses instant (rapid-rise) yeast. You can use active dry yeast instead by proofing it in the warm milk for about 10 minutes (see Notes).
- Cardamom: Ground cardamom is traditional; freshly ground whole seeds give the best aroma and a nice, slightly textured bite.
- Filling: Raspberry jam works beautifully, but feel free to use any berry jam, lemon curd, pastry cream or a fruit compote.
See the recipe card below for exact ingredient amounts and full instructions.
How to Make Fastelavnsboller (Norwegian Lenten Buns)
- Make the tangzhong: whisk water, milk and flour in a small saucepan and heat over medium, stirring constantly until it thickens into a smooth paste. Cool before using.
- Prepare the dough: combine yeast, ground cardamom, salt, sugar and flour. Mix melted butter, warm milk, egg and the cooled tangzhong, then add the dry ingredients and knead until smooth and elastic.
- Let the dough rise, covered, until roughly doubled in size—about 1½–2 hours depending on room temperature.
- Divide into 12 pieces, shape each into a smooth round, place on a parchment-lined baking sheet, and let rise again for about 45 minutes.
- Brush the tops with an egg wash and bake in a 400°F (200°C) oven until golden, about 12–16 minutes. Cool completely before filling.
- To assemble, cut a small “lid” from the top of each bun, spoon jam over the base, pipe or spoon sweetened whipped cream on top, replace the lid and dust with powdered sugar.
Expert tips
- Grind whole cardamom seeds for the freshest, most authentic flavor. The tiny flecks contribute aroma and texture.
- Aim for a slightly tacky dough rather than a stiff one—resist adding extra flour. A soft dough yields the most tender buns.
- If mixing by hand, expect kneading to take 8–10 minutes rather than the 3–4 minutes a mixer requires.
Recipe FAQs
Can I substitute active dry yeast? Yes. Proof active dry yeast in the warm milk for about 10 minutes until foamy, then proceed; quantities remain the same.
Can I make the buns ahead? Yes. After the first rise you can refrigerate the dough (well covered) for up to 24 hours before shaping. Or shape the buns, wrap them, and refrigerate overnight; allow about 45 minutes at room temperature before baking.
How should I store leftovers? Fresh is best, but cooled buns will keep in an airtight container at room temperature for up to 2 days. For longer storage freeze fully cooled buns in a sealed container for up to 3 months.
What is the tangzhong method? Tangzhong is a small cooked mix of flour and liquid that gelatinizes the starch, allowing the dough to absorb more moisture. It yields higher-rise, softer, moister buns that stay fresher longer.
More Scandinavian Bun Recipes
Try other Nordic favorites such as Norwegian cinnamon buns (skillingsboller), Swedish kanelbullar, cardamom buns (kardemummabullar) and Norwegian skoleboller (custard-filled coconut buns).
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Authentic Norwegian Cinnamon Buns (Skillingsboller) -
Swedish Cinnamon Buns (Kanelbullar)
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Traditional Swedish Cardamom Buns (Kardemummabullar)
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Norwegian Skoleboller (Custard-Filled Coconut Buns)
If you try this Fastelavnsboller recipe, please leave a star rating and share how it turned out in the comments — feedback is always appreciated.
Recipe
Fastelavnsboller (Norwegian Lenten Buns)
Ingredients
For the tangzhong:
- 5 tablespoons water
- 5 tablespoons whole milk
- 3 tablespoons all-purpose flour
For the dough:
- 6 tablespoons melted unsalted butter, cooled
- 1/2 cup whole milk, slightly warm
- 2 teaspoons instant yeast (or active dry yeast, proofed)
- 1/2 teaspoon ground cardamom (freshly ground preferred)
- 1 teaspoon fine salt
- 1/4 cup granulated sugar
- 3 cups + 2 tablespoons all-purpose flour
- 1 large egg
- All of the cooled tangzhong
For the egg wash:
- 1 large egg
- 1 tablespoon water
For the whipped cream:
- 2 cups heavy whipping cream
- 3 tablespoons granulated sugar
To finish:
- 3/4 cup raspberry jam (or other berry jam)
- Powdered sugar for dusting (optional)
Instructions
- Make the tangzhong: Whisk water, milk and flour in a small saucepan until smooth. Cook over medium heat, whisking constantly, until the mixture thickens to a paste. Remove from heat and cool.
- Prepare dry ingredients: In a large bowl, whisk together yeast, cardamom, salt, sugar and flour.
- Combine wet ingredients: In the mixer bowl, combine cooled melted butter, warm milk, egg and the cooled tangzhong. Mix to combine, then add the dry ingredients gradually until a dough forms.
- Knead: Using a dough hook, knead on medium speed 3–4 minutes until the dough is slightly tacky, smooth and elastic. By hand, knead 8–10 minutes.
- First rise: Cover and let rise about 2 hours, until roughly doubled.
- Shape: Divide dough into 12 equal pieces. Shape each into a smooth ball by tucking edges under and rolling under your palm. Place on a parchment-lined sheet.
- Second rise: Cover lightly and let rise 45 minutes at room temperature.
- Bake: Preheat oven to 400°F (200°C). Whisk egg and water for egg wash and brush the buns. Bake 12–16 minutes until golden. Cool completely on a rack.
- Whip cream: When ready to serve, whip the cream with sugar until it holds medium to stiff peaks.
- Assemble: Slice off the top third of each bun to make a lid. Spread jam on the bottom half, add a generous spoonful or pipe of whipped cream, replace the lid and dust with powdered sugar. Serve immediately.
Notes
Active dry yeast substitute: Proof active dry yeast in the warm milk for 10 minutes until foamy, then add to the recipe in place of instant yeast.
Make-ahead options: After the first rise you can refrigerate the dough up to 24 hours before shaping, or shape the buns the night before and refrigerate them; allow them to come to near room temperature (about 45 minutes) before baking.
Storage and freezing: Store leftover buns in an airtight container for up to 2 days. For longer storage, freeze cooled buns in a sealed bag for up to 3 months. Reheat in a low oven until warmed through.
Nutrition (per bun)
Calories: 419 kcal | Carbohydrates: 50 g | Protein: 7 g | Fat: 22 g | Saturated fat: 13 g | Sugar: 20 g | Sodium: 275 mg