baker

These flaky and buttery pastries are one of the most beloved pastries in Denmark. Made with laminated yeasted dough, they are certainly a commitment to make, but the result makes it all worth it!

Spandauer (Danish Pastry with Custard or Jam)

(150 ml, 1.5 dl) warm (not hot) water

sugar

eggs

salt

(360 grams) all-purpose flour

~3 sticks (323 grams) European (high fat %) unsalted butter

~4 tbsp (50 grams) softened butter

(50 grams) sugar

portion kagecreme (you may have leftovers!)

raspberry jam

egg egg wash

water

Bloom yeast in warm water with 1 tbsp sugar. Let sit for 5-10 mins until frothy.

Mix together remaining sugar (3 tbsp), eggs, and salt in a separate bowl.

Add yeast mixture, then start adding flour slowly until fully incorporated.

Once the flour is incorporated, knead just a few times to fully hydrate the dough. You may need to add a little more flour to keep it from being too sticky, but keep in mind it is a wetter dough! Do not knead until smooth - you don't want to overwork this dough.

Cover with plastic wrap or a damp kitchen towel and leave in the fridge overnight to rise: 8-12 hours is best.

Make your kagecreme and jam (if you want to make homemade jam!) and make sure they are chilled. You can do this the day of as well!

The next day, prep your butter block for lamination. Start by wrapping your measured out butter in plastic wrap and hit with a rolling pin to slightly soften it. Then roll it out and fold it over itself to make sure there are no gaps in the butter from the different sticks. The butter should be able to fold without breaking - that's when it's ready for lamination.

Take your dough out of the fridge and shape into a rough square on a floured surface. Roll out the corners so that they are slightly elongated.

Add your butter block and fold over the corners. Seal your butter by pinching together the edges.

Now you start the lamination! Turn your dough over so the seam is on the bottom. Make sure you have plenty of flour on your surface. Roll out your dough into a rectangle and fold like a letter (top third over the middle, then bottom third over the top).

Once you've folded, return to the fridge for anywhere from 10-30 minutes. You just want to give the dough time to relax before your second lamination.

Turn your dough 90 degrees from how you were rolling it out last time, so that the first fold you did is at the bottom and the top of the dough. Roll into a rectangle again and repeat the letter fold. Return to fridge again.

Complete your last lamination by doing the same thing as before. Once done, put in fridge for about 30 mins.

In the meantime, mix the ingredients for your marzipan filling. Mix together really well, until you have a smooth paste.

Now, roll out your dough into a flat rectangle that is about 1/8-1/4" thick - the dough will make about 12 spandauer. Start by using only half of the dough and put the other half back in the fridge (each half will make 6 spandauer). Trim the edges of your rectangle if necessary, then cut into equal size squares. We roll up the dough from the edges into little swirls or croissant shapes and bake them with the pastries.

Add a small blob of marzipan filling to each of your squares. Then fold each corner towards the center, using the marzipan to lock it in place. Cover the first batch of pastries and let them start proofing, then repeat the previous step and this step with the other half of the dough.

Now leave your shaped pastries to rise for at least 2 hours, perhaps longer. Look at the difference between the first and second picture below! This is a very important step, because under-proofing these means major butter leakage (we are speaking from experience!). You'll know the pastries are ready when they feel super light and airy (almost wobbly when you touch them) and have doubled in size. Another test is to poke the dough, and if it leaves an impression and doesn't spring back immediately, it should be ready.

Preheat your oven to 375 degrees F (190 C).

Once your pastries have risen, press down the center to make room for filling. Egg wash your pastries. Add about a tablespoon of kagecreme or raspberry jam to the center.

Bake for about 15 minutes or until golden brown!

A light and delicious lemon raspberry bundt cake topped with a creamy vanilla glaze drizzled on top. This simple bundt cake is soft, refreshing, sweet from raspberries and bursting with the scent of lemons!

Glazed Lemon Raspberry Bundt Cake

all-purpose flour

baking soda

baking powder

coconut oil (canola or vegetable is fine too)

greek yogurt

vanilla extract

lemon juice + 1 1/2 tablespoon lemon zest

raspberries

confectioners' (powdered) sugar, sifted

salted butter, melted

heavy cream

BUNDT CAKE: Position a rack in the center...

BUNDT CAKE: Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a bundt pan with nonstick cooking spray and set aside.

In a large bowl, combine the flour, baking...

In a large bowl, combine the flour, baking soda, baking powder, and salt. Whisk and set aside. In a medium bowl, whisk together the sugar, coconut oil, greek yogurt, eggs, vanilla extract, lemon juice, and lemon zest. Continue to whisk until the sugar dissolves. Pour the wet ingredients into the dry ingredients and fold until *JUST* combined. Do not overmix. Fold in the raspberries. The batter will be super thick, you didn't do anything wrong!

Pour the cake batter into prepared bundt pan...

Pour the cake batter into prepared bundt pan and bake for 45-60 minutes or until a toothpick inserted into the cake comes out clean with just a few crumbs. Let the bundt cake cool in pan on a wire baking rack for 15 minutes before removing from bundt pan. Let cool completely before glazing.

GLAZE: When bundt cake has cooled completely. Combine...

GLAZE: When bundt cake has cooled completely. Combine the ingredients for the glaze in medium bowl. You may need additional heavy cream to thin it out if the glaze doesn't pour easily. Drizzle the glaze onto the cake and allow to set. To store, cover the cake tightly and refrigerate for up to 3 days.

This fyrstekake (prince's cake) is absolutely delicious! The filling is moist, sweet, and flavored with almond and rum, and the pastry itself is buttery, flaky, and beautiful!

Fyrstekake (Norwegian Prince's Cake)

+ 2 tbsp (300 grams) all-purpose flour

(50 grams) powdered sugar

tsp baking powder

tsp salt

tbsp

tsp vanilla extract

almond

(300 grams) powdered sugar

4.5 egg whites (from large eggs)

almond extract

tbsp rum (optional, but recommended!)

Egg egg wash

To make the dough, add the flour, powdered sugar, baking powder, and salt to a food processor and pulse to combine. Or, if you don't have a food processor, simply add the ingredients to a large bowl and whisk or stir together to combine.

Add cold butter and pulse in the food processor until it looks like sand. If doing this by hand, just break up the cold butter with your fingers and crumble until you get to the sand like consistency.

Add egg yolks, vanilla extract, and ice water and pulse until the dough starts to come together. If working by hand, add to your bowl, mix to distribute, and gently press together until your dough forms a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

In the meantime, you can make your filling. Simply mix together the almond flour, powdered sugar, egg whites, almond extract, and rum until you have a paste (not too thick though - i would describe it as a pourable/spreadable paste!).

Once your dough has chilled, preheat your oven to 180 C (355 F). Butter a pie tin or a cake tin (whatever you usually use for pies or quiches). You can also line the bottom of the tin with parchment paper (this is optional, we just have tins that are no longer nonstick lol).

Roll out 2/3 of the pie dough into a large circle - larger than your pie tin (we used a 10inch round pan), as this will also be the sides of the pie! Use plenty of extra flour on the surface so that the dough doesn't stick. Carefully transfer the dough into the pie tin. Patch up any holes!

Pour your filling into the pie and spread it out so that it's smooth and even.

Roll out the other 1/3 of the pie dough into a rectangle. Cut into at least 10 strips of equal width - this will be your lattice top! Start by laying half of the strips (on our pie, 5 strips) down horizontally. Now, fold back the second and fourth strips, so that they’re all still attached along the left side of the pastry but there’s room to lay down the first vertical strip. Lay down the first vertical strip (farthest to the left in the picture) so that it goes over, under, over, under, over the horizontal strips. Then, fold the second and fourth horizontal strips back to where they were. Fold back the first, third, and fifth horizontal strips. Lay down the next vertical strip – this time the pattern should be under, over, under, over, under. Fold the first, third, and fifth strips back to where they were. Repeat this process, laying down the rest of the vertical strips and alternating which horizontal strips you fold back. The pattern should alternate as well and this creates the lattice look! If you are confused by our instructions, this pie recipe has great instructions with pictures. Also, a note - make sure to work quickly, because the pie dough will stick to the filling and it will get harder and harder to pick up the strips!

Egg wash the top of the lattice.

Bake for 40-45 mins, or until golden brown on top. Enjoy!

Slow roasted greek lamb

kgs Lamb shoulder (Main)

Garlic cloves

Lemons

oregano

Chicken stock

Dry white wine

Red onions

Agria potatoes

Kalamata olives, pitted

Tbsp Extra virgin olive oil

Make the herb past to rub on the lamb. Place the garlic, ½ cup oregano leaves, the zest of one lemon and a pinch of salt in a pestle and mortar and grind (or blend in a food processor). Place into a bowl and add lemon juice (from the grated lemon), a drizzle of olive oil and combine. Cut the remaiing two lemons into quarters, these will be placed in the roasting dish.

Place the lamb in a roasting dish. Season with salt and pepper, a drizzle of olive oil and rub in the herb paste. Place the olives, remaining oregano leaves and lemon quarters around the lamb and pour in the wine and stock. Cook for 1 hour.

Cut the red onions and potatoes into quarters.

After the lamb has cooked for one hour uncover and baste the lamb with the pan juices. Add the potatoes and onions. Place the foil back and cook for another hour at a reduced temperature of 150 degrees. After an hour remove the foil and cook for another 30 minutes.

The total cooking time is 2.5 hours. (you can cook for another 30 minutes if you prefer). After it has finished cooking remove the lamb from the oven and let it rest for approx. 15 minutes. Serve with the potatoes, onions and olives.

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