Ingredient: milk
apple fritters and a dish of fresh fruit

Apple fritters

In the renaissance in Denmark fritters of different kinds were all the rage. One of the ones that have transformed and is still a traditional dish in Denmark is the apple fritter “æbleskiver” – not that there is apples in the modern ones. This is a much more traditional apple fritter – with apples inside. I got the recipe from a friend, so I am not quite sure where she has it from, but the method and ingredients are all appropriate for the period.

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Apple fritters
Wonderful apple fritters as they could have been made in the renaissance
apple fritters and a dish of fresh fruit
Servings
Ingredients
Servings
Ingredients
apple fritters and a dish of fresh fruit
Instructions
  1. Cut the apples into thin slices and let it sit in the sugar and juice mix for at least two hours. This will sweeten and flavour the apples.
  2. Whip the whites stiff enough that you can turn the bowl over.
  3. Mix the other ingrediens in another bowl and fold in the whites. The dough is quite thick - that is on purpose.
  4. Dry the apples (save the liquid and make it into a dipping sauce) and cover the apple with the batter.
  5. Fry them on both sides in a hot pan with the butter. You might need to add a bit of batter if the apples are not quite covered.
Recipe Notes

This is the precursor to the danish dish "æbleskiver"

Sadly I do not have the historical source as the recipe comes from a danish television show

Barley Frumenty

A barley porridge made with eggs and milk as a side dish with meat. Based on a number of 1300’s and 1400’s recipes. Traditionally it is made with wheat, but this poor man’s version, uses barley instead.

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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.

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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.

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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

Icelandic crepes

Soft crepes. They can also be baked in a waffle iron. If you leave out the sugar and add salt instead they work well as wraps.

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