How do you make Norwegian fastelavn buns?
In brief. Fastelavnsboller are Norwegian wheat buns filled with whipped cream and jam. In 2027, Fastelavn Sunday falls on 7 February. When baking at home, let the buns cool before filling them. Below is a recipe for 12 from MatPrat; the date is confirmed by Den norske kirke: 2026/27 church calendar, page 2. Checked 3 November 2026.
Key facts
| What matters | Guidance | Source and check date |
|---|---|---|
| Fastelavn Sunday | 7 February 2027 | Den norske kirke: 2026/27 church calendar, page 2, 3 November 2026 |
| Base | A yeasted wheat bun with cardamom | MatPrat, 3 November 2026 |
| Filling | Whipped cream and strawberry jam | MatPrat, 3 November 2026 |
| Yield of this recipe | 12 buns | MatPrat, 3 November 2026 |
| First rise | About 45 minutes, until doubled in size | Visit Norway: fastelavn bun recipe and Norwegian bun names, 3 November 2026 |
| Baking | 200 °C, 10-15 minutes | Visit Norway: fastelavn bun recipe and Norwegian bun names, 3 November 2026 |
| Before filling | Cool the buns on a wire rack | Visit Norway: fastelavn bun recipe and Norwegian bun names, 3 November 2026 |
| Fridge | Below 4 °C for chilled foods; follow the labels | Mattilsynet: food storage, 3 November 2026 |
What are fastelavnsboller, and when are they eaten?
The name refers to sweet buns eaten before Lent. Cut off the top, add cream and jam, replace the “lid” and dust with icing sugar. Opplysningskontoret for brød og korn describes this filling as traditional and also discusses modern variations. Checked 3 November 2026.
The 2027 church calendar lists Fastelavn Sunday, or Fastelavnssøndag, on 7 February and Ash Wednesday, or Askeonsdag, on 10 February. The festive Sunday comes before the start of Lent. Source: Den norske kirke: 2026/27 church calendar, page 2, checked 3 November 2026.
For fastelavnsris, the decorated twigs, and the meaning of the celebration, read what Fastelavn means. This article helps you choose a filling and bake the buns; ask the bakery concerned about availability for the day you need them.
How do Norwegian fastelavn buns differ from semlor and skolebrød?
Do not confuse these bakes
| Name | Filling or topping | How to tell them apart |
|---|---|---|
| Fastelavnsbolle | Whipped cream and jam, with icing sugar on top | The bun is cut and filled after cooling. |
| Swedish semla, plural semlor | Almond filling and whipped cream | Do not assume almond filling is essential to every Norwegian version. |
| Skolebrød | Vanilla custard, icing and coconut | This is a different type of sweet bun. |
Comparison based on Opplysningskontoret for brød og korn, MatPrat: Semlor and Visit Norway: fastelavn bun recipe and Norwegian bun names. Checked 3 November 2026.
For other familiar names, see the article on skillingsboller and skolebrød. If you are trying fastelavnsboller for the first time, choose cream and jam, and order an almond version according to its filling description.
What do you need for 12 buns?
The recipe below uses a single MatPrat base, checked 3 November 2026. Gather a mixing bowl, a measuring jug, kitchen scales, a baking tray lined with baking paper and a wire rack. Flour is measured by volume here: 1 litre does not mean 1 kg. Milk and cream can be measured in millilitres.
Ingredients for 12 buns
| Ingredient | Amount | Use |
|---|---|---|
| Butter | 100 g | Softened, for the dough |
| Wheat flour | 1 litre | For the dough; measured by volume |
| Sugar | 100 ml | For the dough; measured by volume |
| Salt | 0.5 tsp | For the dough |
| Ground cardamom | 1 tsp | For the dough |
| Milk | 350 ml | For the dough |
| Baking powder | 1 tsp | For the dough |
| Fresh yeast | 50 g | For the dough |
| Egg | 1 | For glazing |
| Whipping cream | 300 ml | For the filling |
| Strawberry jam | 12 tbsp | For the filling |
| Icing sugar | 2 tbsp | For the topping |
Ingredients: MatPrat. The millilitre equivalents of Norwegian measures were checked against the English version of Visit Norway: fastelavn bun recipe and Norwegian bun names. Checked 3 November 2026.
In the shop, look for hvetemel, meaning wheat flour, gjær, meaning yeast, and kremfløte, meaning whipping cream. This recipe uses fresh yeast. If using dried yeast, follow your packet’s instructions rather than substituting the same 50 g.
How do you knead, bake and fill the buns?
Steps
- Cut the butter into pieces and let it soften. Mix the flour, sugar, salt, cardamom, milk and baking powder; add the crumbled fresh yeast.
- Knead for about 15 minutes. Add the butter and knead for about another 10 minutes, until the dough is elastic.
- Cover the dough. Allow about 45 minutes for the first rise, until doubled in size.
- Shape 12 buns and let them rise again. Look for roughly double the volume rather than following a fixed timer.
- Brush with egg. Bake on the middle shelf at 200 °C for about 10-15 minutes.
- Transfer to a wire rack and cool. Whip the cream until it holds its shape, without becoming grainy.
- Cut off the tops, divide the jam and cream between the buns, replace the tops and dust with icing sugar.
Method: Visit Norway: fastelavn bun recipe and Norwegian bun names, based on MatPrat. Guidance for the second rise: MatPrat: successful yeast baking. Checked 3 November 2026.
This is not a recipe you can finish “in an hour”: kneading, shaping, baking and cooling come in addition to proving. Do not save time by filling a hot bun. On your first attempt, prepare all the ingredients in advance and allow enough time for the dough to rise.
Common mistake. Overheating the dough through prolonged kneading while also using milk that is too warm. MatPrat: successful yeast baking explains that a stand mixer itself raises the dough’s temperature, so cold liquid can be used for machine kneading. Follow the chosen method and look for an elastic dough. Checked 3 November 2026.
Can you prepare the buns ahead, and how should you store the cream?
Tip. To prepare ahead, freeze the cooled, unfilled buns and add cream and jam when serving. MatPrat: successful yeast baking recommends freezing cooled yeast baking in bags. This advice concerns the bun itself, rather than an assembled cream-filled bun. Checked 3 November 2026.
Important. Keep the filling and filled buns chilled until serving, following the ingredient labels. Mattilsynet: food storage recommends a fridge temperature below 4 °C and gives no universal shelf life for all homemade food. Use a cool bag for travel. Checked 3 November 2026.
At home, fill as many buns as you intend to serve. Preparing the buns and filling separately helps the cream keep its shape and avoids leaving the whole batch on the table. For a more varied spread, see other Norwegian desserts.
What should you check when buying fastelavn buns in Norway?
Start by asking about the filling and collection date. A bakery may offer classic buns and its own seasonal versions. Opplysningskontoret for brød og korn discusses experiments with ingredients, but this does not confirm the range at a particular branch. Checked 3 November 2026.
If you would rather buy ready-made buns, you can compare places in our directory: bakeries in Oslo, pastry and custom cake shops in Oslo and bakeries in Bergen. The directory does not show whether a particular shop has fastelavn buns on the day you need them.
Checklist before buying
- Read the name and filling ingredients: cream and jam, almond paste or another version.
- Find written allergen information for the specific bun.
- Ask the price per bun and whether packaging is included.
- Agree the collection day and time, especially for an advance order.
- Plan chilled transport and storage until serving.
Mattilsynet: labelling non-prepacked food requires accessible written allergen information for non-prepacked food, including bakery products. For temperature control, see Mattilsynet: food storage. Checked 3 November 2026.
The recipe above contains wheat, milk and egg; an almond-filled version also contains almonds. Do not judge the ingredients by appearance. You can ask: “Har dere fastelavnsboller med krem og syltetøy?” This means “Do you have fastelavn buns with cream and jam?”
If you plan to buy buns on Fastelavn Sunday, use the guide to holiday opening hours, using 1 May as an example for background, then check the opening hours of your chosen shop. Short explanations of other customs are collected in the holidays and traditions FAQ.
Frequently asked questions
Fastelavn Sunday falls on 7 February, and Ash Wednesday on 10 February. Source: Den norske kirke: 2026/27 church calendar, page 2, checked 3 November 2026.
Whipped cream and jam, often with icing sugar on top. Opplysningskontoret for brød og korn describes this combination. Ingredients may differ at an individual bakery. Checked 3 November 2026.
No. The chosen Norwegian recipe has a cream-and-jam filling. MatPrat: Semlor describes almond filling in Swedish semlor. Check the ingredients of the version you choose. Checked 3 November 2026.
12 buns. This is the yield of the chosen MatPrat recipe, rather than a universal batch size for all recipes. Checked 3 November 2026.
In this method, the buns cool on a wire rack before whipped cream and jam are added. Follow that order for the cold filling. Source: Visit Norway: fastelavn bun recipe and Norwegian bun names, checked 3 November 2026.
Yes. Cooled yeast baking can be frozen in bags, as MatPrat: successful yeast baking advises. For these buns, it is practical to leave the filling until serving; this is not advice to freeze the assembled cream dessert. Checked 3 November 2026.
There is no single shelf life for all homemade food. Follow ingredient labels, good hygiene and chilled storage; Mattilsynet: food storage recommends a fridge below 4 °C. Do not apply the shelf life of an unopened cream carton to the finished dessert. Checked 3 November 2026.
Look for written information for the specific product beside the display or in an accessible list. According to Mattilsynet: labelling non-prepacked food, a spoken answer may supplement this information but cannot replace it. Checked 3 November 2026.
Sources
- MatPrat. Checked 3 November 2026.
- Visit Norway: fastelavn bun recipe and Norwegian bun names. Checked 3 November 2026.
- Visit Norway: Fastelavnsboller, Norwegian version. Checked 3 November 2026.
- Opplysningskontoret for brød og korn. Checked 3 November 2026.
- MatPrat: Semlor. Checked 3 November 2026.
- Den norske kirke: 2026/27 church calendar, page 2. Checked 3 November 2026.
- Mattilsynet: food storage. Checked 3 November 2026.
- Mattilsynet: labelling non-prepacked food. Checked 3 November 2026.
- MatPrat: successful yeast baking. Checked 3 November 2026.
Author: Redaksjonen NorgeGuide. Updated 3 November 2026.
Read also
Fish and meat in Norway: the best combinations with drinks, including wine and cider
Discover which drinks (wine, cider, aquavit) go perfectly with fish and meat in Norway. An overview of the best drinks for traditional meat and fish dishes.
Gastronomic trends in Norway: popular dishes in fast food outlets, coffee shops and restaurants in small towns
Learn about gastronomic trends in Norway: what's popular in street fast food outlets, coffee shops and restaurants in small towns. What dishes do locals and to…
Popular Norwegian dishes and drinks: what locals and tourists prefer in cafes, fast food outlets and restaurants
Find out what dishes and drinks Norwegians and tourists prefer in restaurants, cafes and fast food outlets. We look at traditional dishes, popular street food …
How do brunost and Jarlsberg differ, and how do you eat them?
Compare brunost and Jarlsberg: how they are made, what they taste like and how to serve them. Find out what to check on the label before buying.
Fish and seafood in Norway: from traditional lutefisk to Kamchatka crab
Discover how traditional lutefisk is prepared in Norway and which seafood dishes tourists should try. We will tell you about the best fish dishes, cooking secr…
How do you choose and buy cider, wine and gløgg in Norway?
Choose Norwegian cider, wine or gløgg for winter meals. Check strength, buying ages and sales hours, and make MatPrat's blackcurrant gløgg for 6 people.
0 comments
Log in to leave a comment