Classic Treats in Ever-New Versions. Norway’s Sweetest Sunday Is Coming

Shops and bakeries fill their displays with fluffy pastries filled with cream and jam. The tradition of eating buns on Fastelavn dates back to the time before Lent, when people would eat more calorie-rich foods. The custom has survived to this day, albeit in a changed form.

Fastelavnsboller (sweet cream buns for Shrovetide) have traditionally been made with whipped cream and jam for years. This is the version most consumers know. Swedish semlor (Swedish sweet buns with almond paste and whipped cream) are also appearing on the market. However, new interpretations of the classic pastry are becoming increasingly common.

Torunn Nordbø from the Bread and Grain Information Office notes a clear trend. In her 20 years in the industry, she has observed growing experimentation with textures and ingredients, especially in recent years. New ideas are also being promoted by culinary profiles on social media. Krembollen (cream bun) has become a fashionable seasonal product.

The organization encourages people to bake buns themselves. Nordbø suggests replacing some of the white wheat flour with wholemeal flour and oats. This change increases the fiber and whole grain content, while the buns remain light and soft.

The filling can also be modified. Instead of whipped cream and jam, cream cheese and fresh fruit are suggested as an alternative to the traditional version.