SØDT

Sødt is pronounced soot and is Danish for sweet.
Sødt makes traditional artisan breads and pastries using natural ingredients and slow fermentation for extra depth of flavour. All our ingredients are sourced as locally as possible and we do not use any additives. We are passionate about real bread.

FASTALAVNS BOLLER

fastelavn.jpg
fastelavn.jpg

FASTALAVNS BOLLER

1.50

This much anticipated seasonal enriched bun is lightly spiced with cardamom. Should you visit Denmark during February, all bakeries will have these buns piled high. With Christmas only just over we Danes prepare for the next public holiday, fastelavn, the national holiday that takes place seven weeks before Easter. It originated from the Catholic tradition of a final foodie blowout before a lean Lent, but after Denmark’s Reformation in 1536, Lutheran leaders weren’t crazy about the idea of continuing a Roman ritual so the celebration became secular. This meant that us Danes could indulge with no obligation to deprive ourselves afterwards. Of course it would not be public holiday without a bun associated with it. In this case, festelavns boller (also known in English as "shrovetide bun" or "lenten bun"), is a round sweet roll usually covered with icing and sometimes filled with whipped cream. The SØDT version has a filling of vanilla creme, marzipan and chocolate and ready to bake from frozen. The fastelavns boller is available from January 6th to the end of February.

Fastelavns boller feature in the Danish children’s song:
Fastelavn er mit navn,   
boller vil jeg have. 
Hvis jeg ingen boller får,  
så laver jeg ballade.       
Boller op, boller ned      
boller i min mave.     
Hvis jeg ingen boller får,
så laver jeg ballade.     

English translation:
Shrovetide is my name,
buns I want.
If I get no buns,
I will make trouble.
Buns up, buns down
buns in my tummy.
If I get no buns,
I will make trouble.

There are two methods you can use to bake the buns:

For best results set the oven to 180˚C, take the buns out the freezer and place them on a parchment lined baking tray, leaving a couple of centimeters between each bun. Let the buns sit at room temperature until the oven has heated and then bake for 12-14 minutes, turning the tray halfway through baking to ensure an even bake with a golden brown finish. Place a couple of chocolate buttons on top of each bun as they come out of the oven so they melt a little. Cool on a pastry cooling rack. Alternatively brush with melted butter and roll in sugar. There is already a filling of vanilla creme, marzipan and chocolate in the buns,  baking creates a natural void (where the filling does not allow the dough below it to rise), bakers often fill this with whipped cream, this is easily done at home by cutting the bun in half horizontally. If you forget to put the buns in the oven immediately it reaches temperature do not worry, they will be fine sitting at room temperature for up to one hour before baking.

The buns can also be baked directly from the freezer in a pre heated oven at 180˚C. For this method allow 15 -16 minutes baking time.

The temperatures given are for a fan oven. A good rule of thumb is to add 20˚C for a conventional oven. I strongly suggest using an oven thermometer to ensure the correct baking temperature, especially if using an older oven. The buns are not suitable for microwave ovens.

Ingredients: allergens, including cereals containing gluten, see ingredients in CAPITALS:  WHEAT flour (25%) (calcium carbonate, iron, niacin, thiamin), butter (15%) (MILK) sugar, salt, cinnamon, marzipan (NUTS) EGG, salt, yeast, chocolate (SOYA), vanilla creme (MILK, CREME, EGG, sugar, corn flour, sugar), cardamom

Keep frozen until ready to bake and use within 3 months of purchase.


 

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