Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Flour 1 c Milk
1 ts Salt 1 Egg
1/4 c Sugar 1 1/2 c Butter
2 1/4 oz Yeast cakes

Sift flour and mix with sugar and salt. Mix yeast with a little cold
milk. Add this, the rest of the milk and the beaten egg to flour and
sugar. Beat well until smooth with a wooden spoon.

Roll out the dough on baking board to 1 finger thickness. Spread small
pieces of butter on 2/3. of the dough. The butter must have same
consistency as the dough; if it is too soft it melts into the dough.
Fold together into three layers like folding a napkin, first the part
without butter. Roll out and fold again. Repeat three or four times.

Leave in cold place 1/2 hour. This is the dough with which many
different kinds of Danish pastry is made. When pastry is shaped,
place on baking sheet and leave in cold place to rise for 15-20 min.,
then brush with egg white and bake in a fast oven until golden brown.

Cocks' Combs (Hanekamme). Roll out dough to finger thickness and
spread with a paste made of equal parts of butter and sugar, then cut
into square pieces 4" x 4". Place filling across middle and fold
over. Press the edges firmly together and make 4-5 deep slashes in
this side. Let rise, brush with egg white and spread with chopped
almonds and sugar.

Spandauers. Roll our dough, spread with paste and cut as above. Place
filling in middle. Fold corners to the center and press down. After
baking drop 1 teaspoon of jelly in the center and spread with
frosting of confectioner's sugar and water.

Chocolate Buns (Cremeboller). Roll out dough, spread with paste and
cut as above. Place filling of vanilla creme in middle, fold corners
to center, forming dough as a ball and place upside down on baking
sheet. After baking spread with frosting of con- fectioner's sugar,
cocoa and water.

As filling may be used apple sauce, jelly, prunes, vanilla creme or
almond paste:

Vanilla Creme. Mix 1 egg yolk, 1 tablespoon sugar, 1 table- spoon
flour and 3/4 cup milk and cook until thick. Take off, add 1/2
teaspoon vanilla extract and cool stirring occasionally.

Almond Paste. Cream 1/2 cup butter, add 1/4 lb. ground, blanched
almonds and 1/2 cup sugar and well until smooth. Another kind of
almond paste without butter is made of: 1/4 ]b. almonds, 1/2 cup
sugar and 3 egg whites. Work well together until smooth.

From "Danish Cookery" by Suzanne, Andr. Fred. Host Son, Copenhagen,
1957.

Posted by Stephen Ceideberg

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