Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Brunch

Danish Kringle

Brunch, Cake, HolidayTove Balle-PedersenComment
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This old fashioned pastry became famous in Denmark, when a very popular TV-host from a gardening show raved about it as the worlds best kringle. The recipe originates from Anne Magrethe in Hirtshals. She was a kogekone a kinda cook for when you had large family parties at a kind of community center. You got home cooked style food from a cook who was used to scaling up the amount of food. It was kinda catering before we had catering.

I do agree that this pastry or kringle is really good. It have a nice flakiness without being a lamination of traditional pastry. You can add raisins or some kind of jam as filling. I like it best when it is more traditional.

Makes 4.

Ingredients:

Dough:

  • 200 ml lukewarm water

  • 300 g  butter, room temperature

  • 50 g  live yeast or 4 teaspoons dry yeast

  • 3 tablespoons sugar

  • 3 eggs (+ more for egg wash)

  • 450 g  all-purpose flour

  • 1½ teaspoons salt

Filling:

  • 225 g butter, room temperature

  • 225 g sugar

  • 100 g marzipan (almonds paste), grated


Sprinkles:

  • raw sugar

  • almonds slivers

Directions:

Mix water, yeast, sugar, eggs and diced butter together in the stand mixer bowl. Let it rest for about 20 minutes.

Add flour and salt and knead the dough together. Do not over-knead the dough. Let the dough rise in a warm spot in the house for about 30 minutes.

Mix together the filling and put it in a piping bag, cutting a dime sized hole.

Preheat the oven 425℉ (220℃). Prepare 2 baking sheets with parchment paper, set aside.

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The dough is kinda sticky, so place the dough onto a well floured surface. Divide it into 4 pieces. Roll each piece out to a narrow rectangle, about the length of your baking sheet. Pipe the filling onto the middle of the rectangle leaving a small piece without in both ends. Fold the dough over the filling, and Pinch the ends tightly, to keep the filling inside. Gently press a dent lengthwise in the middle of the pastry. Place 2 pastries on each baking sheet. (I know, I’m a rebel, I did 3 and one). Brush on some egg wash, sprinkle with sugar and almond slivers. Let the pastries rise for about 15 minutes.

Bake the pastries for 15 minutes until dark golden brown.

Let the pastries cool on a wire rack. Serve the pastries slightly warm or at room temperature.

Enjoy!

Mrs. Child's Cheese Crackers

Appetizer, Brunch, cheese, Holiday, SnacksTove Balle-PedersenComment
Southern Cheese Crackers

Southern Cheese Crackers

It’s no secret I LOVE cheese. So when a friend of mine told me about these cheese cracker, it was a no-brainer, I had to make them. The most surprising was, that it took me almost a month to do so.
These crackers a very addictive, and pair well with a cold beer or a nice glass of wine. If you’re not into the spiciness, then drop the cayenne.

Recipe by Robyn Stone.

Makes 40-60 crackers.

Ingredients:

  • 200 g (2 cups) freshly shredded sharp cheddar cheese

  • 112 g (1 stick) salted butter, softened

  • 1 teaspoon salt

  • ½ teaspoon cayenne pepper

  • ¼ teaspoon freshly ground black pepper

  • ⅛ teaspoon garlic powder

  • 60 g (½ cup) pecans, finely chopped

  • 145 g (1½ cups) all-purpose flour

Directions:

Cream the butter with the grated cheese for about 3 minutes. Mix in the salt, cayenne, black pepper, and garlic powder. Add the flour a little at a time, stirring after each addition until the ingredients are well combined and a dough forms. If the dough seems a little dry, ad 1 or 2 tablespoons of water.

Shape the dough into two 1-inch (2½ cm) diameter logs. Wrap in parchment or plastic wrap. Twist the ends and refrigerate 30 minutes or overnight.

Preheat oven to 375℉ (190℃). Line 2-3 baking sheets with parchment paper.

Cut the logs into ⅛-inch (⅓ cm) thick slices and place ¼-inch (1 cm) apart on the prepared sheet.

Bake until light golden brown, about 12-15 minutes. Transfer to a cooling rack to cool completely. The crackers will keep in an airtight container for up to 1 week. This is theoretical because they evaporate faster in my house.

I can recommend making some extra dough, and freeze it, for an easy snack for when you have guests.

Enjoy!

Ciabatta Bread Rolls

Breakfast, Bread, BrunchTove Balle-PedersenComment
Ciabatta Bread Rolls

Ciabatta Bread Rolls

Ciabatta is one of the best breads for sandwiches, and I wonder why it took me so long to bake them. This recipe is made with a preferment (poolish), that you preferably can start the day before you bake the bread, it will give your rolls more flavor. But to be honest starting the poolish in the morning, worked fine today.

Makes 8-10 rolls.

Ingredients:

Poolish:

  • 200 g all-purpose flour

  • 200 g water, room temperature

  • 1 g dry yeast

Ciabatta:

  • Poolish from above

  • 200 g water, room temperature

  • 200 g all-purpose flour

  • 100 g manitoba flour (high protein flour)

  • 8 g salt

Directions:

Poolish:

Stir all ingredients together in a mixing bowl. The dough should be very soft and sticky, looking like a thick batter. Cover the bowl with plastic wrap and let sit at room temperature for 3-4 hours, until the poolish is bubbly. Refrigerate the poolish. The slow fermenting at low temperature will help develop flavor and texture. The poolish will keep up to 3 days in the refrigerator. Remove the poolish from the refrigerator prior to making the ciabatta dough.

I didn’t make my poolish in advance, so I only fermented my poolish for 4 hour on the kitchen counter at about 20℃ (68℉).

Ciabatta:

Dilute the poolish with the rest of the water, and transfer it all to the bowl of the stand mixer. Add flour and salt.

Using the paddle attachment knead the dough for about 5 minutes, starting on low for the first 60-90 seconds. The kneading is complete when the dough pulls away from the sides of the bowl. Wet your hands when handling the dough, because it’s very sticky.

Oil a wide bowl with some olive oil. Place the dough into the oiled bowl, and let it rise covered for 3 x 45 minutes.

With wet hands fold the dough for 5-6 times, and let the dough rise another 45 minutes and repeat the fold. Let the dough rise for the last 45 minutes.

Gently flour a bakers couche (or a clean flour sac) and the work surface.

Turn the dough out onto the well floured surface, be careful not to deflate it. A simple way to do this is turning the bowl upside down just over the counter and letting gravity help you. Sprinkle a fair amount of flour on the dough, and gently form the dough into an rectangle.

Making the rolls: Divide the into 2 logs using a bench scraper, and divide each into 4-5 pieces/rolls. Sprinkle with additional flour, so you have no bare dough visible. Use the bench scraper to get under the roll and carefully lifting it onto the couche with generous spacing between them. Bunch the cloth in between rolls to make a small wall. Sprinkle with more flour, and cover the rolls with a clean tea towel. Let the rolls rise for about 20 minutes.

Heat the oven with a pizza/baking stone to 445℉ (230℃), Have a jelly roll pan at the lower shelve, so you can pour some hot water into it, to make steam in the oven.

Use a baking peel and parchment paper to transfer the rolls into the oven. Pour about 1 cup water in the jelly roll pan, and quickly close the oven door. Bake 4-5 rolls at a time for about 18 minutes until done and deep golden brown.

Let the rolls cool on a wire rack before serving.

Enjoy!

Smoked Salmon and Cucumber Canapés

Appetizer, Brunch, Fish & seafood, SnacksTove Balle-PedersenComment
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These smoked salmon canapés are just perfect at any party. They are super easy to make and packed with flavor. The cucumber provides the crunch and a clean crisp taste. Make sure to make plenty, it's a crowd favorite.

Makes 25-30.

Ingredients:

  • 1 English cucumber
  • 50-75 g smoked salmon 

Cream cheese/dill spread:

  • 50 g cream cheese
  • 25 g creme fraiche (you can use sour cream)
  • 1 bunch fresh dill, finely chopped, safe some for garnish  
  • 1 teaspoon lemon juice
  • salt to taste

Directions:

Mix the ingredients for the spreads together and season with salt. Scoop the spread into a piping bag and let it rest in the refrigerator for about 30 minutes, allowing the flavors to develop.

Cut the cucumber into ⅓-Inch  (1 cm) slices. Arrange the cucumber slices on a serving platter. Pipe the spread in small tops on top of the cucumber slices. 

Cut the smoked salmon into strips. Fold it up and place on top of the cream cheese.

Garnish with a small sprigs of dill.

Enjoy!

 

Romsnegle - Rum Rolls

Bread, Breakfast, Brunch, Cake, Holiday, techniqueTove Balle-PedersenComment
Romsnegle - Rum Rolls

Romsnegle - Rum Rolls

Romsnegle is a stable at a Danish baker's shop, much like the regular danish (spandauer). This is much like a cinnamon roll made with puff pastry dough and with another filling and icing. Same, - but totally different. This sweet filling pairs so well with the (imitation) rum icing. Ohh so yummy.

Making these rolls with puff pastry makes for a flakier and softer roll. Of cause this is a time consuming bake. But well worth the effort.

The Danish pastry is a laminated yeast dough much like the French croissant. There are many ways to make this lamination. The amount of layers are different from country to country and from baker to baker. You get the flaky layers by folding sheets of dough with butter. 

One of the more important things in puff pastry is the butter. You want to use a european style butter. The European butter contains less liquid and more milk fats than American butter. Most people opt for unsalted butter, but I always use salted butter in my baking.

There are different kinds of folding/turning when it comes to pastry and croissant dough:

Letter fold or Single turn: Dough folded in thirds, like you would do a letter going into an envelope. (I did this for this recipe.)

1. Turn: makes 3 layers of butter

2. Turn: makes 9 layers of butter

3. Turn: makes 27 layers of butter.

Book fold or double turn: Dough folded to the middle and folded again on the middle like a book. This makes 4 layers per fold or turn as they are called.

1. Turn: makes 4 layers of butter

2. Turn: makes 16 layers of butter

3. Turn: makes 64 layers of butter

Some people claim that any more layers than 3 turns using a letter fold, will make the dough like a brioche instead of providing the flaky layers. The 3 turns makes 27 layers. You can mix the folding methods to get the amount of layer you want.

 

Makes 20.

Ingredients:

Dough:

  • 375 g all-purpose flour

  • 200 ml milk

  • 25 g live yeast or 2 teaspoons dry yeast

  • 45 g sugar

  • 50 g butter, salted and soft

  • 1 egg

Butter block:

  • 350 g butter, cold (use a European style butter, it contains less water, than the American butter)

  • all-purpose flour for dusting

Remonce:

  • 100 g butter, salted and soft

  • 100 g sugar

  • 70 g marzipan

  • 1 teaspoon vanilla bean paste

  • 1 tablespoon all-purpose flour

Icing:

  • 1 egg white (pasteurized)

  • Confectionery (powdered) sugar

  • 1-2 teaspoon imitation rum

multicolored sprinkles

Directions:

Dough:

Heat the milk to lukewarm (99℉/37℃). Dissolve the yeast in the warm milk. Add the sugar. If using dry yeast, let the yeast wake up for about 5-10 minutes, until creating a foam on top. Incorporate the egg.

Mix in half of the flour, forming a sticky dough. Mix in the softened butter. Finally mix in the rest of the flour and knead the dough until you have at shiny, slightly sticky and elastic dough, for about 3-5 minutes.

Place the dough on a very lightly floured surface. Using a bench scraper and one hand, work the dough into a round. The tension will build as the dough achieves to the surface as you rotate it.

Place the dough back in the bowl and let it rise until doubled in size, for about 60 minutes.

Butter block: 

Place the cold butter on a well floured surface. With your palms press the butter a little flat. Using a rolling pin pound on the butter to flatten it. Fold the butter into its self, and keep pounding and folding until the butter has the same consistency as the dough. You want to end up with a 15x15 cm / 6x6 inch square of soft but still cold butter. If the butter is too warm or too hard, it will be hard to roll it out in the dough, and it might make holes in the dough, instead of the lamination.

Laminating

Laminating

Laminating:

Place dough  on a lightly floured surface, roll 4 wings out from the center, leaving a center (15x15 cm / 6x6 inch), the same size as the butter block.

Place the butter block over the center, fold the wings over the butter, making sure not getting too much flour in between the layers. Turn the dough over, so the seams are facing down.

Roll the dough to a rectangle, 3 times as long as the hight. Keep it lightly floured so the dough do not stick to the surface. Make sure to roll the dough with straight edges. This will ease the folding.

Making a fold.

Making a fold.

1. Turn: Fold the rectangle in thirds, like a letter. Now you have 3 layers of butter. Place the dough in the freezer for about 20 minutes to cool the butter again.

Repeat this 2 times, making 3 turns and ending up with 27 layers of butter. Let the dough rest on the kitchen counter for 10-20 minutes. (If your kitchen is warm, do the resting in the refrigerator.)

Now the dough is ready to use as a puff pastry for sweet or savory dishes.

If you want to make sweet pastries, you want to make the 3. Turn on a surface sprinkled with about 100 g granulated sugar, and sprinkle another 100 g granulated sugar on top. This will make the dough sweeter and more crispy.

Remonce: 

Mix the all the ingredients so you end up with a soft fluffy mixture. You want to have a soft mixture, so you won't rip the dough, while spreading the remonce. The added flour will prevent the filling to ooze out of the rolls while baking.

Making the rolls.

Making the rolls.

Making the rolls:

Turn the dough out onto a lightly floured surface, and roll it to a large rectangle (16x16 inches/40x40 cm).

Spread the filling in a thin layer onto the dough, leaving a thin edge closest to your self, without filling.

Line 2-3 bakings sheets with parchment paper.

Roll the dough into a large log. Cut the log into 20 slices. When you place the slices on the prepared baking sheets, tuck the lose ends under the roll, and give the roll a little press.  Leave a good spacing between them, so they can spread out without "growing" together. Cover the rolls with a tea towel to rise for about 20 minutes.

Preheat the oven to 355℉ (180℃).

Bake the rolls for 14-16 minutes until deep golden brown.

Let the rolls cool completely, before icing.

Enjoy!

Tips:

The unbaked pastry can be frozen just, after shaping, individually, and can be baked straight out of the freezer, just add about 5 more minutes to the baking time.