1 liter milk or water
100g fresh yeast
1 teaspoon baking powder
a little salt
Melt the butter, add milk/water and warm till fingerwarm. Add the fresh yeast. Mix flour, suger and salt and add the fluid. Mix/knead well. Let the dough raise for almost an hour. Bake round pastries and let them raise for at least 30 minutes. Bake for 10-15 minutes at 220C.
Eat them cold, filled with whiped cream. At "fastelavnssøndag" we always hide a miniature Venezian ceramic mask in one of the fastelavndsboller. The one who finds the mask gets a little gift.