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Saturday, October 25, 2014

Napoleonshatte (Marcipanhatte) - Napoleons Hat - A Danish Cookie Recipe



These cookies are a treat to eat.  However, I don’t recall my mother ever making these cookies in her home. Instead, it is one of those cookies that we always bought at a Danish bakery.  Now a days, I enjoy both baking and eating these delicious cookies.  I like to make these cookies during the holidays.







Ingredients:

  • 6 oz Marzipan
  • 3 oz sugar 
  • 1 egg white
  • 1 cup flour
  • 3 1/2 oz butter
  • 2/3 cup powdered sugar
  • 1 egg yolk
  • 1 tbsp ice cold water
  • 5 oz. semi-sweet chocolate



Directions:

  1. Break up butter into flour and add powdered sugar, egg yolk and to flour mixture. Mix until a smooth and press it together to form a dough ball. Place dough in refrigerator for 30 minutes to cool. 
  2. Roll the dough out to 3 mm thickness. 
  3. Cut out circles using a glass approximate 3 1/2 - 4 inch in size. 
  4. Roll a small ball of marzipan and place in center of the round dough circles.
  5. Lift up dough circle and marzipan ball and gently squeeze edges closed using your thumbs and index fingers to form three points (like a Napoleon Hat). Place it on the buttered and floured baking sheet or a parchment paper. 
  6. Bake at 400 degrees F for 8-10 minutes. Let cool on baking sheet.
  7. Melt approx. 5 oz. dark or semi-sweet chocolate over a water bath. 
  8. Once cookies are cooled, dip each corner and bottom of the cookies in the melted chocolate. Place it on parchment paper to let the chocolate set.
Did you know the Napoleon Hat cookie was named after French Napoleon Bonapart in the mid 1800's.  At that time French sounding names were in vogue in Denmark.

 
We hope you enjoyed the video on how to make this recipe! If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including

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Thursday, October 23, 2014

Braided Nutella Bread - Nutella Stjerne Brød - BlumenBrot



Have you tried braiding bread before?  If you make this for a party, everyone will be amazed to see how stunning this bread is and wonder how you made this pretty bread.  You will get comments how delicious this braided bread is too!  Be prepared to have requests for the recipe. 

Below is the pattern of a Nutella Braided Star Bread. 

Ingredients:

  • 3 1/2 cup (450 g) of bread flour
  • 1/3 cup (70 g) of sugar
  • 1 1/2 teaspoons (8 g) of active dried yeast
  • A pinch of salt
  • 2 tbsp (30 g) melted unsalted butter
  • 3/4 (180 ml) of a cup of warmed milk (85F)
  • 2 egg yolks (use the whites to glaze the bread)
  • 1 cup (200 g) of Nutella
Tools:

  • large bowl
  • wooden spoon
  • rolling pin
  • 1 small bowl
  • spatula
  • saucepan
  • baking sheet (buttered & floured)
  • linen cloth
  • brush            
  • small glass or cup
  • sharp kitchen knife

Instruction:

  1. First, pour milk into a saucepan and heat it to 85 F°. When the milk is warm, add yeast, one tbs of sugar and let it sit for 15 minutes to activate. Then add the egg yolks and sugar.
  2. Then, in a large bowl, combine all the ingredients (add cardamom to the flour). Mix everything with a wooden spoon. Knead dough for about 7-10 minutes.
  3. If your dough is smooth and a little sticky, put it into a bowl, cover with a linen cloth, and set it in a warm place. Let it rise for 1 - 1 1/2 hour or double in size). 
  4. When the dough is almost ready, you can turn on the oven and heat it to 350°F. Put your chocolate spread into a bowl with hot water.
  5. Place dough on a lightly floured surface. Knead dough for around 1 minute, then divide it into 4 equal parts and roll it out. Roll the first of four parts into a circle. Place a baking pan or a plate on the dough and cut out a circle with a knife.
  6. Place the dough circle on the baking sheet (with butter and flour) and spread a thin layer of Nutella on the dough with a spatula. Roll out another layer of dough and place it on the previous one and spread it with the Nutella. Repeat the procedure with the next layer and place the last circle on top. Mark the center with a small cup.
  7. Divide the cake into quarters – start cutting from the marked circle (remember to leave the center intact!) Then, divide every quarter into four equal parts. At the end you should have 16 equal parts. Take two parts of the cake in both hands and twist them twice in the opposite directions. Repeat with all pairs to form a star. Twist the ends of each arm underneath to create a round shape.
  8. Brush the surface of the bread with egg white before putting it into the oven. Bake at 350°F, for around 15 to 20 minutes.
 What is your favorite bread filling or spread? Let me know in the comments!
We hope you enjoyed the video on how to make this recipe! If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

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Very Berry Scandi Muffin - A Delicious Berry Muffin Recipe.



These muffins are so yummy made with any of the summer berries that you might find.  I used blueberries, red currants, red gooseberries, red raspberries and a hint of elderflower syrup in this recipe!!  These summer muffins are perfect for breakfast, brunch or a snack.



 Ingredients:
  • 3 cups of flour
  • 4 teaspoon of baking powder
  • ½ teaspoon of salt
  • 1 teaspoon of cinnamon
  • ½ a cup of red currants
  • ½ a cup of raspberries
  • ½ a cup of blueberries
  • ½ a cup of red gooseberries
  • 1 -2 teaspoons of sugar
  • 3 tablespoons of elderflower syrup over gooseberries to macerate for 15 minutes
  • ½ a  cup of white sugar
  • ½ a cup of brown sugar
  • 1 teaspoon of orange zest/ lemon zest
  • 2 eggs
  • 1 teaspoon of vanilla
  • ½ a cup of oil
  • 1 cup of plain yogurt
  
Kitchen Utensils:
  • 1 large glass bowl 
  • 3 medium bowls 
  • 1 measuring cup
  • measuring spoons
  • a whisk or electric mixer
  • a spatula 
  • an ice cream scoop
  • 1 knife
  • 1 fork
  • 1 spoon
  • A cutting board
  • 12-cup muffin pan
Instructions:
  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. In a large bowl mix the dry ingredients including flour, sugar, baking powder, cinnamon, and salt with a fork. Then set the bowl aside.
  3. Combine red raspberries and red currants in a bowl.  Add 1-2 teaspoons of sugar.  Muddle the fruit in a bowl.  Then set aside.
  4. Add 3 tablespoons of elderflower syrup into a bowl of red gooseberries.  Mix with a spoon and set aside.
  5. Now  take 1 tablespoons of your flour mixture and put it into a bowl of blueberries.  Give the fruit a quick little mix with a spoon to coat them in the flour so the flour adheres to it.  That way when the muffins are baking, the fruit will not sink all of the way down.  We will do the same with the gooseberries just before we add into the batter.
  6. In a medium bowl, use a hand held whisk to whisk together quickly the yogurt, eggs, lemon zest and vanilla until smooth.
  7. Then add in oil, white sugar, brown sugar, red currant raspberry mixture into the bowl of wet ingredients.
  8. Next, combine the bowl of dry ingredients right into the wet ingredients with a spatula.  Don't over mix.  The batter should have lumps and not be completely smooth.
  9. Now fold the fruit into the batter mixture with a spatula until the batter just comes together.  The spatula prevents from over mixing the flour and from smashing up the fruit so these are going to be a nice muffin.
  10. Next, add an ice cream scoopful of batter into each muffin cup and make them all of the same size.
  11. To give little extra Scandinavian touch add almond paste slices into each of the cups.
  12. Add blueberries on top of the batter. This will make the muffins pop visually.
  13. Sprinkle sugar on top as the final topping.
  14. Now we are ready to bake the muffins in the preheated oven 350°F for about 20-25 minutes or until they’re golden brown.  The easiest way to tell if the muffins are baked is to insert a toothpick into the center.  If the toothpick comes out clean then you know they are done.
  15. Transfer to a wire rack and let the muffins cool in the pan for 5 to 10 minutes.
  16. These muffins are best when freshly baked, but they’re still good the second day.

We hope you enjoyed the video on how to make this recipe! If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let's get cooking Scandinavian foods!
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