Fastelavnsboller (Fastelavn Buns)

Activate the Yeast: In a small bowl, dissolve the yeast in warm milk. Let it stand for 5-10 minutes until foamy, indicating the yeast is active.

Combine Wet Ingredients: In a large mixing bowl, whisk together the melted butter, 2 eggs, salt, and 2 teaspoons of sugar. Add the yeast mixture and whisk until the sugar is dissolved. (5 minutes)

Form the Dough: Gradually stir in the flour until a smooth dough forms. You may need slightly more or less flour depending on humidity. (5-10 minutes)

First Rise: Cover the bowl with a cloth and let the dough rise in a warm place until doubled in bulk. (30-40 minutes)

Prepare the Custard: While the dough rises, whisk together 1 cup of milk and cornstarch in a small saucepan. Cook over medium heat, stirring constantly, until the mixture is hot and steaming, but not simmering. (5-7 minutes)

Temper the Eggs: In a separate bowl, whisk together 2 eggs and 2 tablespoons of sugar until well beaten. Slowly whisk in half of the hot milk mixture, a few tablespoons at a time, to temper the eggs and prevent them from curdling.

Finish the Custard: Stir the tempered egg mixture back into the saucepan with the remaining milk. Cook gently, stirring constantly, until the custard thickens and begins to bubble. Remove from heat and stir in the vanilla extract. Set aside to cool completely, covering the surface with plastic wrap to prevent a skin from forming. (5-7 minutes)

Preheat and Prepare: Preheat your oven to 425 degrees F (220 degrees C). Line two baking sheets with parchment paper.

Shape the Buns: Punch down the risen dough and divide it in half. Roll each half into a 12x12 inch square. Cut each square into 9 equal pieces (approximately 4 inches on each side).

Fill the Buns: Place about 1 tablespoon of the cooled custard filling in the center of each square. Fold one corner over the filling, then fold the opposite corner over to seal. Fold the remaining two corners over the filling and seal to create a tidy packet.

Second Rise (Optional): For a lighter bun, let the shaped buns rest for 10-15 minutes before baking.

Bake: Place the filled buns, folded sides down, on the prepared baking sheets. Brush each bun with the beaten egg. Bake for 15 minutes, or until the buns are golden brown. Let them cool completely on a wire rack.

Prepare the Chocolate Icing: In a bowl, stir together the confectioners' sugar, hot water, and cocoa powder until smooth.

Glaze and Enjoy: Spread the chocolate icing evenly over each cooled bun. Refrigerate any leftover buns to keep the custard fresh.