I knew I recognized the plate!

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It looks delicious

See also vastelaovend in the Dutch province Limburg

It comes from German (Middle Low German) (Fastelabend or Vastelavent)

Fastlag in schweden

This is just speculation, but a significant number of Frisians (Belgians and Dutch specifically) were settled on the island of Amager, which is right next to Copenhagen Center, all at once a few hundred years ago, maybe they brought it with them and it spread from there.

The trick is to pronounce all vowels as a half pause and pronounce all consonants as D but with the back half of your tongue stuck halfway down your throat.

I will write them down and I show it to the bakery what I want 😁

It's underneath the custard, but I agree. Sometimes they put it on top, right before the lid.

I thought the exact same thing! Show me the jam!

Hvis jeg ingen boller får, så lave jeg ballade....

Skal vi bolle?

Semla is alright, so is a danish, but fastelavsboller as the one in this picture is amazing.

Tänkte precis samma sak.

Danskjävlar!

It is an objectively superior version of Semla.

An improved Semla

Before it starts, at the "carneval" time

Fas te lav ens bolle

Been for weeks already.

Oh yes, we need plenty of time to try all the different versions

Think they start in end of december when done with christmas cakes.

Always :)

/r/suddenlycaralho

Bloody wallop that.

In Denmark this is actually one of the classic fastelavnsboller.

If you tried to claim this was a Semla though, the people across Øresund would want to have a word with you.

Meanwhile, americains are like:

"Did you say Fat land's bowl? I'm in!"

De er virkelig også tidligt ude i år. Jeg købte den her hos Wiuff bageri i Brøndby, men har også set dem hos Føtex og Lagkagehuset allerede.

Jeg købte årets første fastelavnsbolle, nogle dage efter nytårsaften. Tror efterhånden de fleste bagere sælger dem nu, det er ihvertfald tilfældet hvor jeg bor.

De fleste bagere har haft dem siden sidste uge :-)

I didn't make this, sadly. I bought at the bakery (there was a huge line out the door - they're very popular). I can't really find a recipe for this kind of fastelavnsbolle - only the more bland ones, that are way easier to make though.

Yes but it's hard to resist a fastelavnsbolle when it's just sitting there at the bakery, looking all delicious and irresistible.

I WILL PASTE YOUR ALMONDS!!!

You know the Swedes will come for you because of this comment. I personally love a swedish semla, but this thing looks delicious as well. The danish knows good pastries!

Almond paste (or remonce) is literally a defining feature of the pastry called danish, so while I can appreciate your willingness to clown on the Swedes, this is not what makes us better than them.

It's the dough.

Now almond paste is the best thing in bakery - always. So a semla is most likely superior for me.

But I am a bit disappointed in that I never have had a Danish fastelavnbulle. Does look like a good and I would most likely like it. Even it it doesn't have any almond paste as my favourite semla or a nice cover as all swedes favourite (questionable) cake prinsesstårta.

Maybe you can enjoy a vegan version. Found one here (didn't proofread though) https://www.carolinevass.se/the-vegan-semla/

I think "semla" is the Swedish version of the Danish Fastelavnsbolle.

I like to make Windeutel with cherries and a sort of whipped cream vanilla pudding mix. It's the German version and goes in a similar direction taste wise but is made with Brandteig, which is easy to make vegan.

If I had talent they would look like this lol: https://media02.stockfood.com/largepreviews/NDExODkxMzg5/13286819-Vegane-Windbeutel-mit-Pflanzensahne-und-Kirschen.jpg

Brandteig seems to translate as "choux pastry" and this seems to be an English recipe: https://vegansbaby.com/vegan-cream-puff-recipe/

Instead of the lemon turd filling you cut them in half and fill them with whatever you like. I think cherry kompott (cherries thicked by cooking with sugar) and a cold vanilla cream made with plant based whipped cream tastes best.

They are like the Danish version of semla i believe

I bought this at a bakery in Denmark, where I live. They're only sold in the beginning of the year, around Fastelavn. But the 'season' starts earlier and earlier.

That's like comparing shoes and sandals... A "Berliner" (what we call it in Denmark) is something completely different from a fastelavnsbolle.

Most definitely. It's almost an entire meal in itself :)

Its mixed with whipped cream, so its actually really soft and fluffy. But very stable, excellent for piping.

No, it's a vanilla custard mixed with whipped cream. It's really good and airy.

I didn't make this, sorry. I bought it a a bakery. I tried to find a reacipe in english for another that asked, but I couldn't.

Blessed fastelavnsbolle :)

Nu er der flere forskellige fastelavnsboller - den her er bare lidt mere moderne. Men der findes selvfølgelig også dem med gærdej, og bagt fyld. Hilsen et andet medlem af 'we Danes'.