Baked Goods

Index
Wienerbrød      (Danish Pastry)               Spandauers     (Danish)
Kamme             (Combs)                        Snegle              (Danish cinnamon buns)
Kringler            (Pretzels)                       Vaniljekranse  (Vanilla rings)
Haakon kager  (Icebox coolies)             Brune kager    (Ginger cookies)
Klejner              (Fried cookies)              Melboller         (Dumplings)
 
 
 
 
 
 
 
 
 
 

Wiener brød (Danish Pastry)

Related recipe's ICING:
Warm water
Icing sugar
Just mix into paste of same thickness as peanut butter

EGG WASH:
2 eggs
1 cup cold water
Whip until blended

BORGMESTERMASSE:
1/2 lb. granulated sugar
1/2 lb. almond paste
1/2 lb. butter
knead until smooth

REMONCE
1/2 lb. margarine
1/2 lb. granulated sugar
almond flavour
mix well

DANISH PASTRY:
8 eggs
2 oz. fresh yeast
4 oz. sugar
1 oz. salt
1 oz. grams margarine
1/2 teaspoon cardemom
1 quart milk (cold) approximately
5 lb. flour
5 lb. "roll in" margarine

To make the dough

Work the yeast, sugar eggs, milk and flour together. Knead dough until you have a smooth dough. Sprinkle the table with flour and place dough on it. This dough turns out better with hard margarine at room temperature, but butter taste better. Form the margarine into a square and place on top of dough. Pack the dough around the margarine to get a neat square package where the dough is the wrapping paper. Roll rectangle to 1/2 inc. thickness. Fold inwards a third from one end and another third from the other end over on top of the first so that the dough is in three layers. The dough have now been rolled once. Repeat twice more in exactly the same way. Set to cool for 15 minutes. cut into four equal pieces and you have sufficient dough to make about 45 pastries, 10 - 12 of each of 4 different varieties.

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Spandauers
Also called "the bakers infected eye

1 piece of the danish pastry dough Roll one piece of dough out and cut into squares four by four inches.
Put a hazelnut size piece of borgmestermasse on the middle of each square.
Fold the four corners into the middle, overlapping slightly and seal with
firm pressure of your finger. Place on pan and let raise in a warm place
without draft. Wash gently with egg wash and spoon walnut sized lump
of pudding, applesauce or any kind of jam on top. sprinkle with sliced
almonds and bake. When cold spread icing on top and serve.

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KAMME  (COMBS)
Roll a piece of dough into an oblong piece, five inches wide. Spread remonce lengthwise in a three inch strip. Sprinkle with cinnamon and fold lengthwise to form three layers. Turn upside down, wash with egg wash, sprinkle with sliced almonds and granulated sugar ( the dough strip should be three inches wide at this point. Cut into two inch pieces and chop "teeth" into each piece and place on baking pan. Let raise in warm draft free place and bake at 350F. Skrubber are made the same way, except that the three inch wide strip is cut into triangular shapes, three inches on the long side and one inch on the short side.

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SPANDAUERS (BAKERS INFECTED EYE)
Roll a piece of dough out and cut into squares four by four inches. Put a hazelnut size piece of borgmestermasse on the middle of each square. Fold the four corners into the middle, overlapping slightly and seal with firm pressure of your finger. Place on pan and let raise in a warm place without draft. Wash gently with egg wash and spoon walnut sized lump of pudding, applesauce or any kind of jam on top. sprinkle with sliced almonds and bake. When cold spread icing on top and serve.

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SNEGLE  (SNAILS)
Roll a piece of dough to an oblong shape one eight inch thick. Spread a layer of remonce over the dough. Dust with cinnamon and roll up like cinnamon buns. Let raise in a warm draft free place, wash with egg wash, sprinkle with sliced almonds and granulated sugar., then bake.

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KRINGLER  (PRETZELS)

The most famous of Danish pastries is KRINGLER. This is the traditional pastry served at birthdays. Cut a piece of the prepared dough. Approximately 500 grams. Roll to (24) by four inches. Spread remonce in a one inch wide one eight inch thick band down the middle for the entire length of the dough. Do the same with pudding. Roll a peace of Borgmestermasse into a half inch string and place on top of pudding. Sprinkle raisins on top and fold edges of dough so they barely overlap on top of the filling. Shape into the shape of a pretzel, place on a baking pan and set in a warm draft free place to raise. When raised; wash with egg wash, sprinkle generously with sliced almonds followed with a stream of sugar.

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Vaniljekranse
Vanilla Rings

1 cup butter
1/2 cup sugar
2 cups flour
1 egg
1 tsp. vanilla
1/2 tsp. carbonated ammonia
1/2 cup chopped almonds

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Haakon kager
Haakon cookies

1 cup icing sugar
1 cup butter
2 cups flour

Cream butter and sugar well. Add flour and knead with hands until
dough is smooth. Form into long roll, wrap in wax paper. Leave in refrigerator
3 - 4 hours or overnight. By George you can leave it for a week. It your dough after all.
When you finally decide to proceed, you slice the roll into thin cookies with a sharp knife.
Place on greased baking sheet, bake 5 - 8 min. in 350 degree oven. Let cool on sheet
and enjoy.

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Brune kager
Brown cookies

1 2/3 cups dark syrup
1 cup brown sugar
1/4 cup butter
4 cups flour
1/2 oz potash
1/2 tsp. salt of hartshorn (ammonia carbonate
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cardemom
Grated rinds from one lemon
Almonds, for decoration.

Put all ingredients in bowl and mix until smooth. Let batter stand in
covered bowl for twenty-four hours. Roll out very thin. Cut into round shapes with a cutter,
or for that matter while you are at it. Why not let your creativity get the better
of you, and cut it into any shape you like. It is a free country after all :-).

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Klejner
The Norwegians call them "Fattigmands brød", but what do they know? :-).

4 cups flour
1 cup butter
1/4 cup cream
1/2 cup sugar
1/2 tsp. salt of hartshorn (ammonia carbonate)
3 eggs
vanilla

Mix all ingredients into a dough. Let rest for an hour. Roll into a
1/8 inch. thick sheet. Cut into long 1 inch wide strips. Cut diagonally across the
strips to get longish diamonds. Make a longditudial slash. Pull one end
of the diamond through the slash to form a half knot. Deep fry until golden brown
and let drain on absorbent paper. Do not forget that when they are golden they are finished,
but they are bugged up if they are black :-).

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Melboller
Dumplings

1/2 cup butter
1 cup flour
1 cup boiling water
4 eggs
1 tsp. salt

Melt butter in saucepan. Add flour and mix until smooth over low heat.
Add one cup boiling water all at once and stir continuously until dough
leaves sides of pan. Leave for ten minutes. Add eggs a little by little while stirring.
Add salt. Drop desired size of dough into boiling water with a teaspoon.
Boil for 3 - 5 minutes. Take out with a perforated spoon.
These can be made ahead and when ready be heated in the soup.

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