Ingredient: flour

Vanilla Wreaths – 1890

Vaniljekranse

Traditional Danish Christmas cookies. This version is formed by hand, which means they do not have the typical shape. They are however easier to make if you don’t have a meat grinder.

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Vanilla Wreaths - vaniljekranse

Vanilla Wreaths

Vaniljekranse

These can be made with a meat grinder if if you don’t have one a pipping bag with a star shaped nozzle.

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Jewish Christmas Cookies anno 1890 – 1

Jødekager 1890

Here is Madam Mangor’s recipe in Danish – I have translated it below and converted the amounts to modern measurements.

3/4 pund smør udvaskes, og deri kommes 1 pund mel, ½ pund puddersukker, revet skal af 1 citron, en halv snes hylstre kardemomme, som er stødt, 1 lod stødt kanel, samt 2 lod bitre og 6 lod søde stødte mandler. Når dette er godt æltet sammen, udrulles det, ikke for tyndt, på brættet med mel uden for vægten, stikkes af med en kop eller et glas, smøres med æggeblomme og bages ved god ild. Heraf bliver omkring 70 kager.

I have not tested this recipe in a modern oven yet. So use common sense. The recipe does not have any raising agent, so I am assuming they are quite hard. Most of this kind of cookies are 3-4 mm thick.

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Salt crust dough

Some pies call for a dough for the crust that isn’t really all that eatable – a salt dough that mostly serve to keep the meat moist. The recipe for this salt crust dough isn’t extremely salt and it is eatable – unlike some of the most pie crusts that is just water and rye flour.

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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.

Birthday buns

Light and fluffy birthday buns.

Print Recipe
Birthday buns
Light and fluffy birthday buns with frosting a coconut toping
Course Baked Goods, Buns
Cuisine Danish
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
buns
Ingredients
Course Baked Goods, Buns
Cuisine Danish
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
buns
Ingredients
Instructions
  1. Dissolve the yeast in cold milk.
  2. Whisk in the eggs and add sugar and cardamom
  3. Add about half the flour. Stir it thoroughly to activate the yeast and add salt
  4. Add butter and kneed in enough flour to stop the dough from sticking to the table.
  5. Add 1 table spoon of oil into a bowl. Turn the dough around in the bowl to coat it in oil. Cover the bowl and let it rest till it has doubled in size (about 40-60 min)
  6. Flour the table top and pour the dough out on it. Knead it lightly.
  7. Divide the dough in 4. Roll each piece into a sausage and divide each into 5 pieces. So you end up with 20 buns.
  8. Shape each piece into a bun
  9. Rest the buns again on baking trays until the double in size - that takes about half an hour. Brush them with egg or water.
  10. While they rest - turn on the oven at 220 C / 430 F
  11. Place the buns in the lower part of the oven. Splash in 2 dl of cold water into the hot oven: this will create steam.
  12. Close the oven quickly and bake them for 10 minutes.
  13. Turn the oven down to 200 C / 400 F and make them till they are finished (a few more minutes)
Recipe Notes

Source: Politikens Store Bagebog by Anne Majgaard

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