Thursday, February 28, 2013

Danish Baking with a Great Dane!

After a sickness-induced hiatus, sUCCulent was back on air today! Sarah Foley, a classmate and baking enthusiast was on the show chatting about Danish baking! From culture to ingredients, recipes and traditions, you'll find all you need to know about Danish baking here.

Sarah's amazing Danish buns are a real crowd pleaser and as she said on the show, don't let the yeast put you off- 15minutes in the oven and you'll be as popular as our guest!

The recipe for gorgeous Danish 'fastelavnsboller' (Custard buns)Makes 14 buns 


3 egg yokes
2 tablespoons sugar 
1 teaspoon vanilla sugar 
2 dl. fullfat milk 
2 teaspoons cornflour
  1. Whisk the egg yokes, sugar, vanilla sugar  into a bowl. 
  2. Boil the milk in a pot and whisk it into the eggmix. 
  3. Pour the custard back into a pot and let it boil for a couple of minutes. 
  4. Leave to cool.

The dough:

1 yeast satchet
1.25 dl. lukewarm fullfat milk#
1 egg
50 g. sugar
1 tablespoon salt
175 g. soft butter in pieces
450g. flour

  1. Dissolve yeast into the milk. Add egg, sugar, salt, butter and flour. 
  2. -Work the dough for ten minutes. To begin with it will be very moist and fall apart, but keep going and you will end up with a nice, firm dough ball. 
  3. Leave the dough to raise for 30-45 mins. 
  4. Roll the dough until it is 1 cm. thick. Cut squares of 10x10cm and place a tablespoon of custard in the middle of each square.
  5. Fold the squares into small sachets (if you fold the corners 8 times instead of 4, more custard will remain in the bun).
  6. Glaze the buns with egg, and bake in the oven for 15 mins at 200 degrees. 

Enjoy! :)

Thanks again Sarah for being a fab guest!
More recipes to come over the weekend, but until then...

Stay sweet! x

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