Ingredient: eggs

Peppernuts anno 1731

We have a recipe for the Danish Christmas cookie pebernødder from 1731. Here is both the original Danish recipe, my translation and an adapted printable version.

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Pebernødder (peppernuts)

A traditional Danish (and German) Christmas cookie that dates back at least to the renaissance. This is not the old recipe though but the modern one we tend to bake for Christmas in my family. This is a large portion, but you can make a smaller portion if you really want to.

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Oatmeal klatkager

Pancakes made from oatmeal or similar porridge. A leftover dish that is perfect for breakfast or as a snack in the afternoon.

Serve them with cheese, fruit or jam. Keep Reading

Danish “Fastelavnsboller”

Old school danish buns served at carnival, which is held on the day leading up till lent. It is a bun filled with custard.

Print Recipe
Danish "Fastelavnsboller"
Old school danish buns served at carnival, which is held on the day leading up till lent. It is a bun filled with custard.
Course Baked Goods, Buns
Cuisine Danish, Holiday Food
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
buns
Ingredients
Custard Filling
Dough for the buns
Frosting
Course Baked Goods, Buns
Cuisine Danish, Holiday Food
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
buns
Ingredients
Custard Filling
Dough for the buns
Frosting
Instructions
Custard filling
  1. Milk, cream, sugar and vanilla to the boil and remove from heat.
  2. Wip eggs and cornstarch together.
  3. Mix the egg mixture and milk mixture into the pan and bring to the boil again and remove from heat.
  4. Set the filling aside to cool while you make the dough.
Dough for the buns
  1. Heat the milk until it is warm and melt the butter in milk.
  2. Dissolve the yeast in the milk and butter.
  3. Add the eggs. Then add the sugar and flour a little at a time until you have a dough that looks like ordinary dough.
  4. Knead it.
  5. Preheat the oven to 200 C
Assembling and baking
  1. Roll out the dough and cut squares out of the dough.
  2. Roll out the dough and cut squares out of the dough. Place a teaspoon of the filling in the middle of the dough square
  3. Fold the corners into the filling so ends is under the ball. It is a bit like making dumplings. Put the bun on baking tray (with baking paper) with the gathered ends under it.
  4. Put the bowl on baking tray (with baking paper).
  5. Leave to rise for the 20-30 min
  6. Bake the buns for 20-30 minutes at 200 C.
Frosting
  1. Start with icing sugar and cocoa and pour a little water at a time until you have a reasonable thickness glaze
  2. Frost each bun once they have cooked a bit from the oven. Or you will have frosting all over.
  3. Leave the buns to cool before eating them.

Layers for the layered cakes

For danish layered cakes the layers needs to be quite thin – around 1 cm high at the most, unlike most American layered cakes. This means that you properly need to make the layers your self, if the store don’t sell any layers that thin.

Print Recipe
Layers for the layered cakes
Thin cake layers for a traditional danish "lagkage" or layered cake
Course Baked Goods, Cakes
Cuisine Danish
Prep Time 10 minutes
Cook Time 10 minutes
Servings
layers
Ingredients
Course Baked Goods, Cakes
Cuisine Danish
Prep Time 10 minutes
Cook Time 10 minutes
Servings
layers
Ingredients
Instructions
  1. Preheat the oven to 240 C
  2. Beat eggs and sugar together until fluffy.
  3. Flour and baking powder stirred into dough to a uniform mass (run the baking powder and wheat flour through a sieve).
  4. Divide the dough into 3 equal portions, which are smeared into the greased pie molds or 3 pieces of circular cookie sheet (approximately 20 cm. in diameter).
  5. Bake in the middle of the oven at 240 C for about 5 minutes and removed from the molds after a further 5 minutes.
  6. Let the layers cool completely before you use them