BREAD Archives - HuskDesserten

Cold Rise Tebirkes

Christine — Sat, 17 Apr 2021 10:04:48 +0000

Delicious homemade tebirkes, a stable in most Danish homes and one of the only pastries that do not have a direct translation in other languages. It’s made with a laminated dough and filled with remonce and is perfect as part of the breakfast table on a lovely spring morning. COLD RISE TEBIRKES 10 PASTRIES DANISH…

Indlægget Cold Rise Tebirkes blev først udgivet på HuskDesserten.

Cold Rise Hot Cross Buns

Christine — Wed, 31 Mar 2021 17:19:05 +0000

Hot cross buns are traditionally eaten on Good Friday in English-speaking countries, but can be eaten all year round. Their tradition dates back to the Middle Ages, to mark the end of Lent and the celebration of Easter. There are many variations, but most of them have in common that they are filled with spices,…

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Luxury Carnival Buns

Christine — Sun, 14 Feb 2021 11:06:39 +0000

Tomorrow is Shrovetide or Scandinavian Carnival and this year, with all the mouth-watering photos on instagram, I threw myself into making a sumptuous and luxurious bun of pastry dough, filled with frangipane, vanilla cream, whipped cream and topped with dark chocolate icing. LUXURY CARNIVAL BUNS 8 BUNS. DANISH PASTRY DOUGH: 20 G FRESH YEAST 150…

Indlægget Luxury Carnival Buns blev først udgivet på HuskDesserten.

Cold Rise Buttermilk Buns

Christine — Sun, 07 Feb 2021 11:25:18 +0000

It has gone completely over my head that last Friday was World Nutella Day, which is horrible to forgt for a Nutella fan like me. Luckily, I could do something about it this morning, as I already had cold-rise buns in the fridge just waiting to be baked. The buttermilk gives the buns a moist…

Indlægget Cold Rise Buttermilk Buns blev først udgivet på HuskDesserten.

Cold Rise Wheat Buns

Christine — Sun, 03 May 2020 08:00:24 +0000

Tomorrow is the night before the Danish holiday St. Bededag. A day where several old holidays have been merged into one day. It’s a tradition to eat soft, buttery buns the night before and toast the leftovers the day after, as the bakers have the following day off. Eat them with a proper layer of…

Indlægget Cold Rise Wheat Buns blev først udgivet på HuskDesserten.

Poppy Seed Rolls Anno 1880

Christine — Mon, 06 Apr 2020 11:16:12 +0000

I love the scent of freshly baked bread with poppy seeds sprinkled over the crust. It is especially these rolls that I love. I’m hardly crazy about the pieces of cardboard that pass as bread at many bakers. Here’s my own version based on a recipe from the end of the 19th century, flavoured with…

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Swedish Semlor with Raspberry and Chocolate

Christine — Thu, 20 Feb 2020 10:51:01 +0000

The other version of this years Carnival buns with flavours of marzipan, raspberry and chocolate. If you’d rather want the classic version you can find my rendition of it here. SWEDISH SEMLOR WITH RASPBERRY AND CHOCOLATE 10 BUNS. 15 G FRESH YEAST 50 G BUTTER 100 ML BUTTERMILK 2 TBSP. SUGAR ½ TSP SALT ½…

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Swedish Semlor

Christine — Thu, 20 Feb 2020 10:48:57 +0000

My best friend has been begging me for years, wanting me to bake semlor, every time I brought up the word shrovetide/carnival buns. But since I’m not a big fan of marzipan, it didn’t happen until this year. I chose to make two versions as I made a whole batch of dough up and we…

Indlægget Swedish Semlor blev først udgivet på HuskDesserten.