Dissolve the yeast in Oat Barista and add sugar, vanilla sugar and salt. Then add the melted Vegan Block and the flour a bit at the time. Knead the dough well and let it rise for 30 minutes.

Meanwhile, make the remonce by mixing vegan block, sugar and marzipan together to a uniform mass.

After 30 minutes, the dough is shaped into 12 equal-sized balls, which are then rolled flat. Add a spoonful of remonce and some chocolate(optional)on each piece before closing the sides around the filling. Make sure to pinch the dough well so that the filling does not run out. Place the buns on a baking sheet with the assembly at the bottom, soyou have the pretty side up.

Cover the baking sheet with a tea towel and let the buns rise for 30 minutes.

The buns are brushed with a little Oat Barista Tasty Caramel and then baked at 200 degrees for approx. 15 minutes. Ovens may vary, so keep an eye on them along the way.

Meanwhile, make the glaze.Makesure to make it nice and thick so it doesn’t run off the buns.

When the Fastelavnsboller are finished in the oven, they must be cooled slightly before the glaze is applied.