Fastelavnsboller
Baking,  Dessert,  Food Writing,  Norwegian,  Published Articles,  The Norwegian American

Cardamom-scented Fastelavnsboller (Semlor) with almond and cream

Norwegian Fastelavnsboller Recipe with Cardamom, Almond, and Cream - a Recipe from Norwegian-American Food Writer Daytona Strong of Outside Oslo

I don’t think I’ll ever tire of the scent of cardamom filling the house when baking boller. These plump Norwegian buns with the slightest touch of sweetness need nothing–aside from perhaps a smear of butter—to make them a treat any time of the year. But during Shrovetide or Fastelavn, the time leading up to Lent, these fluffy buns get stuffed with rich almond filling and clouds of whipped cream, transforming them into the over-the-top delicacies known as Fastelavnsboller in Norway and Semlor in Sweden. I’m sharing my Fastelavnsboller recipe over at The Norwegian American this week–find the recipe here!

Norwegian Fastelavnsboller Recipe with Cardamom, Almond, and Cream - a Recipe from Norwegian-American Food Writer Daytona Strong of Outside Oslo

Norwegian Fastelavnsboller Recipe with Cardamom, Almond, and Cream - a Recipe from Norwegian-American Food Writer Daytona Strong of Outside Oslo

Norwegian Fastelavnsboller Recipe with Cardamom, Almond, and Cream - a Recipe from Norwegian-American Food Writer Daytona Strong of Outside Oslo

Norwegian Fastelavnsboller Recipe with Cardamom, Almond, and Cream - a Recipe from Norwegian-American Food Writer Daytona Strong of Outside Oslo

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