Today’s recipe
We’re excited to share our final fastelavnsbolle recipe of the season: hazelnut and salted caramel fastelavnsboller. This is the third recipe in our Fastelavn series — if you missed the others, we previously posted a double chocolate bun and a raspberry cheesecake–inspired choux bun, and we also have a classic, old‑fashioned fastelavnsbolle recipe. This version is rich, flaky, and perfect for celebrating.
The final countdown…to Fastelavn!
Fastelavn falls this Sunday — whether you celebrate or not, it’s a lovely excuse to bake and enjoy sweet, cream- and custard-filled buns. In Denmark, these treats are a winter staple: indulgent, comforting, and ideal for sharing. If you want background on the holiday or the fastelavnsbolle’s history, check our blog for more context.
Our most professional recipe ever?
Compared with our other fastelavnsbolle variations, this one is decidedly elevated. It uses wienerbrødsdej (Danish pastry dough) for a flaky, buttery base. The filling is a simple hazelnut remonce — finely ground hazelnuts mixed with butter and sugar — baked inside the pastry for a deeply nutty center.
Building the hazelnut and salted caramel fastelavnsboller
After baking, each bun is split and filled with piped whipped cream, a spoonful of salted caramel in the center, and a scattering of chopped hazelnuts. The result balances sweet and salty, creamy and crunchy, all supported by the rich, buttery pastry.
Ingredients you’ll need
This recipe has several components: laminated pastry dough, a hazelnut remonce, homemade salted caramel (or store-bought if you prefer), and lightly sweetened whipped cream. For the dough, we recommend high-quality European butter with a higher fat content to help laminating and reduce butter leakage during baking. The remonce is simple: ground hazelnuts, butter, sugar, and a pinch of salt. If you’d like a variation, pistachios or almonds can substitute for hazelnuts.
How to make our hazelnut and salted caramel fastelavnsboller
This recipe is best suited to bakers with some experience laminating dough, but it’s a great way to practice. Even if your shaping isn’t perfect, the fillings and toppings make every bun taste impressive. We offer an “easier” same‑day Danish pastry dough option if you want a quicker route that still yields excellent results.
The pastry dough requires careful lamination and a full proof so it becomes airy and springy; under‑proofing can cause butter leakage and gaps in the layers. The other elements — remonce, caramel, and whipped cream — are straightforward and detailed below in the full recipe. We hope you give these a try.
Hazelnut and Salted Caramel Fastelavnsboller
Pin Recipe
IMPORTANT NOTE:
We develop and bake using a digital scale and the metric system (grams and milliliters). Cup measurements may be less accurate. Recipes were tested in a convection (fan) oven.
Ingredients
PASTRY DOUGH
- 1 portion “easier” wienerbrødsdej (Danish pastry dough) or standard wienerbrødsdej
- 1 egg for egg wash
REMONCE (HAZELNUT FILLING)
- 65 grams chopped hazelnuts
- 50 grams softened unsalted butter
- 50 grams granulated sugar
- Pinch of salt
TOPPINGS/FILLINGS
- 65 grams chopped hazelnuts (optional garnish)
Salted Caramel
- 200 grams granulated sugar
- 85 grams unsalted butter
- 120 ml heavy cream
- 1 tsp salt
Whipped Cream
- 350 ml heavy whipping cream
- 2-3 tsp granulated sugar (optional)
- 1 tsp vanilla extract
Instructions
-
Prepare the pastry dough according to your chosen Danish pastry dough recipe. You can make it the night before or use the same‑day “easier” version.
-
If making salted caramel, you can prepare it ahead so it’s cooled. The recipe below explains the process.
-
After laminating and resting the dough, roll it gently on a well‑floured surface. For ease, work with half the dough at a time: wrap and refrigerate the other half.
-
While the dough rests between folds, grind the chopped hazelnuts in a food processor until they reach a fine crumb consistency.
-
Combine the ground hazelnuts, softened butter, sugar, and a pinch of salt to form a smooth remonce paste.
-
Roll the dough half into a rectangle about 1/8–1/4 inch thick, trim the edges, and measure roughly 12″ by 8″. Cut into six 4″ squares.
-
Place a small spoonful of hazelnut remonce in the center of each square. Fold each corner toward the center and pinch seams tightly to create a round bun. Turn and cup the bun on the work surface to smooth the shape.
-
Place buns seam side down on a parchment-lined baking sheet. Cover and proof until light, airy, and nearly doubled — about 1.5–2 hours or longer depending on temperature.
-
Make the salted caramel: melt the granulated sugar over low–medium heat until golden amber, add the butter a few tablespoons at a time while whisking, then slowly incorporate the heavy cream. Stir in salt, remove from heat, and cool. Chill until thickened.
-
Preheat the oven to 375°F (190°C) toward the end of proofing. Brush buns with egg wash and bake on the center rack about 15–20 minutes until golden brown. Cool completely on a rack.
-
Whip the heavy cream with vanilla (and sugar if using) to stiff peaks. Transfer to a piping bag fitted with a star tip or use a spoon.
-
Slice each cooled bun in half. Pipe two rings of whipped cream around the edge, spoon about a tablespoon of salted caramel into the center, and sprinkle with chopped hazelnuts. Replace the top and optionally add a small dot of whipped cream, a touch of caramel, and extra hazelnuts for decoration.
-
Repeat for all buns. Store finished pastries in the refrigerator because of the whipped cream and enjoy within a couple of days for best texture and flavor.
