"Fastelavnsbolle" with apple compot and powdered sugar

It's that time of year when your Instagram feed gets flooded with the infamous 'Fastelavnsboller', and we couldn't resist to add one to the sugary top. Here's a cute one from our GRIM chef Helene Forchammer.  


  • 600 g apples

  • 1 dl water

  • zest from 1 lemon

  • 1/2 tsp cinnamon

  • 1/4 tsp nutmeg

  • 55 g sugar


  • 1 dl water

  • 100 g flour

  • 70 g butter

  • 3 whipped eggs


  • 2 dl cream

  • 2dl sour cream (38%)

  • 1 tbsp lemon juice


  1. Slice apples into small chunks and add them to a pot with sugar, water and the spices. Let it simmer until the apples are completely tender. Add the lemon zest and blend it well.

  2. Heat the oven to 200C.

  3. In a pot melt the butter in water under medium heat. Let it "simmer" for some seconds (but you don't want the water to evaporate).

  4. Then add all the flour at once and beat it with a wooden spoon until the dough comes away from the sides of the pot.

  5. Turn off the heat and let the dough cool for 5 minutes. You don't want the dough too hot because then the eggs will coagulate in the mix, which will ruin the dough. You want the dough to absorb the eggs, so the fat and protein can emulsify. Mix a bit of whipped eggs in the dough little at a time, while stirring energetically with a wooden spoon. Continue until the dough is smooth and comes away from the side of the pot cleanly.

  6. Then add a bit of water in a baking trey and add the baking paper (you want the surface to be even).Then add the dough (5 cm width and 2 cm height)

  7. Bake for 30 minutes or until they are golden. You cannot open the oven until they are done!

  8. Meanwhile whisk cream, sour cream, lemon juice and powdered sugar to a thick cream. Cut the buns in half, add the cream and apple compote and powdered sugar on top. 


Remember to tag your own creations with #eatgrim and #cookinggrim on Instagram and follow us @eatgrim. 

Recipe by Helene Forchhammer (EatRealBeReal)