Tag Archives: Norsk

Brown Cheese – Where to Start

May 24, 2018 | Leave a comment

Ever wondered where to start with brown cheese? Scared of the taste, the colour, or even the texture? It is loved by Norwegians everywhere and gaining popularity elsewhere too. The distinctive tangy-sweet taste is quite unique – we think you’ll like it too.

In Norway there are many more varieties – but these are the most popular ones. From sweet and tangy caramore to the rounder, milder ‘gudbrandsdalen’ and the rich and tangy ‘ekte geitost’ – they are all delicious on freshly baked goods! Here are just some of our favourites.

Caramore – on waffles or pancakes. With a little jam. Sweet and delicious with a nice tang.

Gudbrandsdalen – on still warm croissants with a bit of jam. Croissants are about as Norwegian as marmite, but it really works.

Ekte Geitost – on freshly made buns (again with a little jam or honey). Try them on cinnamon buns, halved then toasted and buttered.

 

Do you eat it differently? Let us know in the comments!

    Tine Caramore – Brown Cheese 250g
    £4.99 £4.29
    - +
    Tine Ekte Geitost – Brown Goat’s Cheese 500g
    £10.79
    - +

How To: Celebrate 17th May

May 14, 2018 | Leave a comment

How to celebrate 17th May - Norway Day

17th of May is a special day. Also known as ‘Norway Day’ it is the day the Norwegian constitution was signed – and thanks to Norway’s history of being ruled by big brothers Sweden and Denmark, the celebrations for this important step towards autonomy has been celebrated greatly since*. Anyone who has been to Norway for the day can attest to this – there are great big parades, double digit repetitions of the national anthem, so much flag waving you would get tennis elbow if you’re not careful and naturally a champagne breakfast to kick it all off. It is also a national holiday – lovely!

 

For some reason it is not recognised as such elsewhere so the celebrations tend to be slightly dulled – but that doesn’t mean you can’t drape yourself in red white and blue or wear your bunad to work (it just means most people will have no clue why you are dressed so peculiarly).

 

So, dear Nordmenn – Norwegians – abroad, this is for you.  A little how to celebrate if you’re stuck far away from the land of brown cheese and tall blonde people.

 

Host your own:

Breakfast or brunch. On the day the traditional choice – but we don’t think anyone would mind if you move it to, say, the nearest Saturday so you can take your time and not rush off to work (or feel guilty for being late).

The traditional brunch is for many a big buffet table of everything nice – scrambled eggs, smoked salmon, charcuterie (Norwegian fenalår being the prime choice), fresh fruit and veggies, cheeses, a cake, strawberries, fruit juice and champagne. For example. Both fenalår, cheeses and salmon are things we supply – so do pop by or get your order in online in time for brunch (last orders for next day delivery is 1pm – choose next day delivery at checkout).

Join the official celebrations:

In London? Join us in Southwark Park where the official celebration kicks off around 10am when we start serving our brunch platter. Fresh bread rolls, scrambled egg, salmon, cheeses, ham, freshly cut strawberries and a glass of bubbly or orange juice – a lovely start to the day which will continue with a parade, speeches and entertainment (just like in Norway). There will also be a bar serving drinks, coffee and cake, hot dogs and treats, ice cream and other goodies available during the day. All Norwegian, of course!

The brunch is pre-booking only – tickets can be found here.

Head to our café for hot dogs, solo, waffles & Bløtekake:

Our café is open as usual from 8am to 7pm and will be focusing a little extra on Norwegians in addition to our regular offering of lots of freshly made open sandwiches, salads, cakes and drinks –

  • We’ll be serving hot dogs in lompe (potato ‘wraps’ – if you know you know)
  • Krone-Is strawberry (imported specially!)
  • Waffles with brown cheese
  • Lots of Solo
  • Bløtekake
  • Free coffee to anyone wearing their bunad (better get polishing those silver brooches!).

Expect A-ha in the background and a lot of ‘Gratulerer med dagen’ – we look forward to seeing you.

*For the most part – there were a few exceptions, e.g. during the German occupation in the second world war, when waving of the Norwegian flag was forbidden

Recipe: Bløtekake – Norwegian Celebration Cake

May 10, 2018 | Leave a comment

Recipe: Bløtekake - Norwegian Celebration Cake

‘Bløtekake’ (also ‘Bløtkake’) literally means soft cake – and is Norway’s version of a Victoria sponge. The difference is that a Bløtekake is lighter – as it is traditionally made with a fat free sponge, ie. a type of Genoise sponge.

Layered with seasonal berries or fruit and whipped cream it is a traditional celebration cake in Norway – enjoyed for any occasion from birthdays to weddings, anniversaries and leaving parties. Easy to tweak to your preferences and great to look at. Ticks all the boxes in our book! You can use any sponge cake recipe you like – this is the one Martina’s Norwegian mormor (maternal grandmother) has been using forever. The mix of regular flour and potato flour makes for an extra tender crumb.

You will need for the cake:

  • 4 eggs
  • 175g caster sugar
  • 60g flour
  • 60g potato flour (we use this one)
  • 1 ts baking powder

For the filling / assembly:

  • 50-100ml milk or orange juice
  • 300 ml whipping cream
  • 1 heaped teaspoon vanilla sugar (like this one)
  • 400g fresh berries and fruit of your choice (use whatever is in season – a mix of strawberries and raspberries is good, and some like sliced fresh banana in the middle, too)
  • Optional: 100ml of your favourite jam

Method:
Whisk eggs and sugar until pale, light and fluffy – we recommend a hand mixer for this – 5-10 minutes. Mix your flours and baking powder and sift into the egg mixture, then fold carefully to combine. Try not to lose the volume you got from the frantic whisking.

Pour into a well buttered cake mould with loose base covered in baking parchment.
Bake at 190-200 degrees for 30 minutes until cooked through. Leave to cool for 10 minuted before removing the mould. Let cool completely before using.

Assembly:
Slice your cake into two or three layers using a long serrated knife (or whatever works for you – just be careful to do it evenly all the way through). Splash each layer with a few tablespoonfuls of milk or orange juice to keep them moist and lovely.

Whip your cream with the vanilla sugar until soft peaks form – then, using manual labour, whip it for another 10-20 seconds until stiff enough to hold its shape. It is easy to overdo it with a mixer so we like using doing it by hand to finish. Rinse and prepare your fruit / berries and have ready in a bowl.

Place your bottom layer on your serving platter / cake stand and place strips of parchment paper all the way around, covering the plate. With a spatula, spread 1/4 of the whipped cream evenly across the cake (1/3 if only two layers). If using jam, dollop this evenly across the cream. Spread 1/3 of your fruit/berries over the top in an even layer. Repeat with the next layer, if your cake is 3 layers. If only two layers, proceed to the next step.

Place your final layer on top of the cream/jam/berry and try to align it neatly so it is not leaning that way or the other. Cover the top of the cake with the rest of the cream – covering the sides if you like. Arrange the remaining fresh fruit / berries across the top any way you like. Any extra ones can be dotted around the serving plate. When you have finished with the cream and berries, carefully remove the parchment paper to reveal the clean plate.

Best eaten immediately.

13 Useful Scandinavian Insults

April 27, 2018 | Leave a comment

13 brilliant Scandinavian insults

Feeling a bit annoyed, need to let some steam off? How about you do so with these rather wonderful Scandinavian insults – many of which are under used thanks to the influx of English – but they sound oh so lovely. These are just a handful from a loooong list, we had to stop somewhere. Give it a go and tell us if there are any of these you use, or any we have missed – like the wonderful ‘Suppegjøk’ (Norwegian) . Lit. Soup cuckoo – Someone ditsy and silly. ‘You’ve lost your wallet AGAIN? You soup cuckoo!’

    1. Klossmajor (Danish, Norwegian) – Lit. Brick major – Someone super clumsy.
      klossmajor
    2. Juksemaker pipelort (Norwegian) – Lit. Cheat maker pipe poo – Someone who cheats. The second half usually only added on by children.
    3. Snuskhummer (Swedish) – Lit. dirty lobster – used about dirty (old?) men staring at girls.
      snuskhummer
    4. Snoronga (Swedish, has Danish and Norwegian equivalents) – Lit. Snot child – someone snotty and spoilt; a brat.
      Snoronga
    5. Klaptorsk (Danish) – Lit. Clapping cod – Someone doing something very stupid; much like a cod attempting to clap .
      Klaptorsk
    6. Vatnisse (Danish, Norwegian) – Lit. cotton gnome – someone silly (with cottonwool for brains, perhaps). EDIT: also used about person that never stands up for anything or anyone, but always gives in (thank you Fredd!)
    7. Narhat (Danish) – Lit. Fool’s hat – someone so stupid they’re not even worthy being called a fool, just the fool’s hat.
      Narhat
    8. Skitstövel (Swedish) – Lit. Shit boot – someone full of shit.
      Skitstovel
    9. Kronidiot (Norwegian) – Lit. Crown idiot – As stupid as you can get. The leader of the idiots.
      kronidiot
    10. Korkad (Swedish) – Lit. Corked – Someone stupid.
      korkad
    11. Bytting (Norwegian) – Lit. Swapee (ie. Being swapped) – someone so stupid or evil you think they have been swapped for someone from the underworld.
      bytting
    12. Dumbom (Swedish) – Lit. Stupid barrier – Barriers are, in general, stupid because they are blocking the way, right? So a stupid-barrier is an insult you do not want thrown after you.
      dumbom barrier
    13. Mehe (Norwegian) – Lit. from Medhenger, meaning ‘with-hanger’ – someone who just follows and can’t think for themselves.Followers Mehe

 

 

You Know it is 17th May When…

April 18, 2018 | Leave a comment

    • You skip out of bed at 6 to be at a Champagne breakfast at 7.

 

    • You happily (well..) prance around in a heavy wool dress and your least comfortable shoes. And since it was a gift when you were 15, chances are it is a little tight around the middle, too.

       

    • You read several articles on how to dress for the big day – all in red white and blue, of course. Otherwise people may think you don’t take it seriously.

 

    • You plan a menu around the same colour scheme. Yep, very festive!

      picture via matprat.no

       

    • You happily iron shirts and polish silver for the entire family, and curse silently that you didn’t do this sooner.

 

    • You spend half a day either walking in or watching a parade whilst singing ‘Ja Vi Elsker’, then refuel on hotdogs, ice cream and more bubbles. Congrats!
      17mai parade norway

 

Scandinavian Easter: 7 random things

March 22, 2018 | Leave a comment

 

7 random facts about Easter in Scandinavia

  1. In Sweden, the children dress up as little Easter Witches on Easter Sunday and go door to door, asking for sweets and treats.
  2. Norwegians are obsessed with reading who-dunnit-crime novels at Easter – sales triple all over Norway in the run up to the holidays. Norwegians like to go to their hytter (cabins) for Easter – and there, they read crime novels when they are not skiing. So obsessed are they there are even little crime stories printed on milk cartons over Easter so they never have to stop reading. Solving crime over breakfast? So very Norwegian, it seems.

    paskekrim melkekartong norwegian Easter milk carton
  3. Scandinavian Easter Egg traditions are people buying an empty cardboard shell and filling it with their favourite sweets, rather than just a huge chocolate egg. We like a mix of everything – sweet, sour, salty, liquorice, chocolate, marshmallow, and perhaps and extra Kvikk Lunsj, Kexchoklad or marzipan eggs for good measure.

    Easter eggs
  4. The Easter lunch is usually a huge Smorgasbord (with various regional variations and names). There will be pickled herring, every sandwich topping your mother and grandmother combined can think of, and lots of egg things. Maybe dyed, maybe scrambled, fried or boiled.

    Picture: TT via dn.se

     

  5. Easter in Scandinavia is called Påsk (Sweden), Påske (Denmark, Norway). An Easter egg is known as a Påskägg / påskeæg / påskeegg – and is gifted on Easter morning. We also like decorating with little chickens – usually slightly deformed with a leg out their head or an eye on their bum. They are, of course, called ‘påsk-kycklinger’ / ‘påskekyllinger’ – Easter chickens.
    Easter egg chicken decorations
  6. You’ll see many places with decorated twigs – feathers and other types of decorations, depending on area. This is a Påskris – Easter Twigs – to signify Christ’s suffering – originally used to lash out at people as a tease – and in some areas, get people out of bed on Good Friday morning. Nowadays, used mainly as decorations.
  7. Easter is the absolute last time you will see Semlor anywhere in Sweden. Most of these lovely luscious Lent buns are already gone at this time of the year, but for those still clinging on, Easter marks the final hurrah, signalising the end of the season. No more semlor until next year.
    skarsgaard semlor

Recipe: Solskinnsboller

March 16, 2018 | Leave a comment

Solskinnsboller – Norwegian Custard Cinnamon Swirls

Of all the things to come out of Norway (brown cheese, knitted jumpers, a dabbing prince), these ‘Solskinnsboller’ buns must be amongst the tastiest. Don’t need another bun recipe? Listen. We think you do. These are named sunshine buns because they have the same effect – they make you happy. Buttery, soft cinnamon swirls with a gooey vanilla custard centre. Cinnamon buns = good. Custard = good. These buns? Criminal.

You will need:

  • 1 quantity bun dough (your favourite – or our favourite, recipe here)
  • 1 quantity creme patisserie or thick custard (homemade or bought – but if the latter thicken it with a bit of cornflour first or it will be too runny.

Quick and easy vanilla custard cream

  • 2 egg yolks
  • 1 tbsp corn flour
  • 3 tbsp caster sugar
  • 2 tsp vanilla sugar (or 1 tsp vanilla paste)
  • 200 ml whole milk

Method: In a medium size saucepan, heat the milk until steaming (do not let it boil). Remove from heat. In a bowl, whisk together egg yolks, corn flour, sugar and vanilla until a thick paste. Whilst whisking, pour a little of the hot milk into the egg/sugar mixture until combined. Continue adding the hot milk slowly until everything is combined. Return to the saucepan and let simmer over medium heat until thickened – whisk continuously to avoid lumps forming. Once thickened (you should be able to make soft blobs that don’t disappear immediately – it will thicken more when it cools) pour into a bowl and place clingfilm directly onto the top of the custard. This avoids a skin forming. Leave to cool completely – the fridge quickens this step.

Assembling the buns:

Make you cinnamon buns as normal and leave under a tea towel for 25-30 mins to rise a bit more. Place your creme patisserie in a piping bag or plastic bag.

Now, you need to make an indent in each bun to fit the creme pat in – press down in the middle with your finger (or something measuring about 2cm diameter) until you have even indents in every bun. Pipe a small amount of custard into each hollow. Don’t be tempted to use too much – it will just get messy (but still tasty). 1-2 tsp should be enough.

Bake at 220 degrees celsius for 10-15 minutes or until golden brown.

Morsdag – Norwegian Mother’s Day

February 8, 2018 | Leave a comment

 

Morsdag – Norwegian Mother’s Day

Mother’s Day is celebrated in many countries – but only Norway celebrates it the second Sunday in February which this year falls on the 11th. Mother’s Day was celebrated the first time in 1908 following an initiative from Anna Marie Jarvis who wanted to honour her mother for her work during the American civil war. The celebration became official in 1913, and set to fall on the second Sunday in May which is the day most countries observe it.

There is little evidence as to why they in Norway moved it to February – but it is likely linked to the many official holidays already observed in May; May 1st, May 17th, Christ Ascension day and Pentecost which can both fall in May. With any luck, you will have 4 additional days of during May if they all fall during the week.

Regardless of when it is celebrated, a special day to treat your Mamma should be acknowledged – in Norway you’ll often see cards, breakfast in bed or a present of some sort. Many people also see it as an excuse to get together for some family time – but whatever you do, just make sure to give your mamma a teeny bit of extra attention. If you are lucky enough to be spending the day with her you might want to mark the occasion with a little treat? This year it coincides with Fastlavn Sunday (the Norwegian equivalent to Shrove Tuesday and when most people eat their buns) so a given suggestion is the Norwegian jam semla – but we have listed a few other options for you in case you know some weirdo who doesn’t like these.

  1. Norwegian Jam Semlor AKA Fastelavnsboller. Cardamom scented buns filled with jam and lightly sweetened whipped cream. Get her favourite jam to fill them with.
  2. Sally’s chocolate buns. In case you live with someone who doesn’t appreciate the combo cream and bun (we know – they should simply be expelled from your household – but in the spirit of giving, we offer them chocolate buns instead). Think cinnamon bun but with chocolate in place of the cinnamon filling.
  3. Daim cookies. Addictive in their golden crispy chewiness and sweet enough to be the perfect excuse for a fourth cup of coffee, even on a Sunday. Plus they don’t require kneading.
  4. Lingonberry and spice layer cake (recipe in ScandiKitchen: Fika & Hygge). Looks gratifyingly impressive for the comparatively easy process – sure to score you tons of offspring-points. For any Norwegians out there – this is like a lighter take on classic ‘krydderkake’ layered with a cream cheese frosting tangy with lingonberries. Mamma will be impressed.
  5. Seeded rye rolls (recipe in the ScandiKitchen cookbook) Perhaps not your typical treat – but just imagine how nice it is to wake to a house smelling of freshly made bread, the breakfast table set and the coffee brewing. Nothing to do for mamma but sit down. A loving gesture if ever we saw one. Just make sure you also take care of the tidying up – unfortunately any goodwill built up from enjoying a prepared breakfast is at risk of dissipating with each crumb that needs tidying.
  6. Rye and bluberry granola bars (recipe in ScandiKitchen: Fika & Hygge) – attached to a promise of a hike, together. Fill a thermos with hot coffee, and you have the scene set for a lovely day spent outside. Don’t over complicate it – a walk to the nearest park and bench is fine.
  7. A cup of really good coffee and a card. It doesn’t have to be complicated. Write a card and say thanks for being mamma and bring her a cup of coffee or tea. This one is our current favourite.

Picture credit: Peter Cassidy for Ryland Peters & Small / ScandiKitchen: Fika & Hygge

Norwegian Fastelavnsboller – Berry Cream Buns

February 1, 2018 | Leave a comment

 

Norwegian Berry Cream Buns – Fastelavnsboller

Fastelavnsboller is the Norwegian version of Semlor – using jam in place of the marzipan filling which is more commonly seen in Sweden. The term semlor is often used to describe Scandinavian cream buns – but this is not completely accurate. Semlor is the word most commonly used in Sweden and parts of Finland, and usually refers to a sweet yeasted bun filled with marzipan and cream. In the other Nordic countries, they have different buns. So marzipan haters, rejoice! This one is for you. Every bit as indulgent, and even easier to make. The same bun, with a lovely lightly sweetened whipped cream with a touch of vanilla and your favourite Nordic berry jam.

Bun dough:

  • 13 g dried yeast or 25 g fresh yeast *(see below)
  • 250 ml whole milk, heated to 36–37°C (97–98°F)
  • 80 g butter, melted and cooled slightly
  • 40 g caster sugar
  • 300–400 g white strong flour
  • 1⁄2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons ground cardamom
  • 1 egg, lightly beaten

Filling:

  • 100ml of our favourite jam – raspberry is most traditional but strawberry or blueberry are also popular (and delicious!)

Whipped cream:

  • 300ml whipping cream
  • 1 tbsp sugar
  • 0.5 tsp vanilla sugar or extract (optional)

Method (makes 12)
*If using fresh yeast, add it to the finger-warm milk and mix until dissolved. Then pour it into the bowl of a food mixer fitted with a dough hook attachment.
If using dried yeast, sprinkle the yeast granules into the finger-warm milk and whisk together. Cover with cling film and leave in a warm place for about 15 minutes to activate and become frothy and bubbly. Pour into the bowl of a food mixer with a dough hook and stir in the melted butter. Add the sugar and stir again. Add half of the flour as well as the salt, baking powder and ground cardamom. Add half the beaten egg (reserve the other half for brushing before baking).

Mix well until all the ingredients are incorporated and then start to add more of the flour, bit by bit, until you have a dough that is only a little bit sticky. Take care not to add too much flour. Knead the dough for at least 5 minutes in the mixer. Cover the bowl with a dish towel or cling film and leave to rise in a warm (not hot) place until it has doubled in size – about 30–40 minutes.

Turn the dough out to a floured surface. Knead again for a few minutes, adding more flour if needed. You want a firmer but not dry dough. Cut the dough into 12 equal-sized pieces. Place, evenly spaced, on a baking sheet. Leave to rise for 25–30 minutes.

Preheat the oven to 200°C (400°F) Gas 6.

Brush each bun with the beaten egg and bake for 8–10 minutes or until baked through – keep an eye on them as they can burn quickly. Remove from oven and cover the buns with a lightly damp dish towel immediately – this will prevent them from forming a crust.
When they have cooled completely, cut a ‘lid’ off the buns – about 1.5 cm/1⁄2 in. from the top. Add about 2 tsp jam on the bottom half (or to taste).

Whip the cream with the sugar and vanilla (if using) until stiff, then use a piping bag fitted with a plain nozzle to pipe cream on all the buns (a spoon will do too). Put the ‘lids’ back on and dust lightly with icing sugar before serving.

Psst – eat the lid first to avoid the cream filling going everywhere as you bite into it.

 

This is how happy these buns will make you.

Vanilla buns, six ways.

September 27, 2017 | 6 Comments

Vanilla buns, six ways

Once you are bored with cinnamon buns, where do you go?

Vanilla is where it’s at. This week, we decided to make a few different versions using the same base dough and basic filling.

There are as many recipes for buns in Sweden as there are people who bake them. We like this one: it’s simple, it’s straightforward and it just works. It forms a great base from which to experiment with your own flavours and fillings. The addition of egg to the dough makes the dough richer than usual. We’ve upped the butter, too – again, you can reduce it but we think it works well with the vanilla.

This recipe makes about 36 Vanilla buns of medium size.

Dough Ingredients

50g fresh yeast

500ml whole milk, luke warm

200g very soft butter (melted also fine)

80g caster sugar

1000 g plain bread flour (or between 800-1000g, depending on the flour)  – we always use Swedish Vetemjol flour for perfect results.

1⁄2 tsp salt

2 tsp ground cardamom

1 egg

 

Filling for Vanilla buns (filling #1, used also in 2-5)

175g butter (soft, spreadable)

4-5 tsp vanilla sugar (we prefer torslefs vanilla sugar)

Seeds from one vanilla pod

150g normal sugar

1 egg for brushing

100-150g of pearl sugar to decorate

 

The dough:

Heat the milk to 36-41 degrees and add in a bowl with the yeast, stir until dissolved. Add the butter, sugar, salt, cardamom, egg and enough flour to make the dough combine. You’ll need about 700-800g of flour – but add a little at the time, keeping the mixer on continuously (using the dough hook). Keep the rest of the flour back for kneading. Work the dough until it almost stops sticking and has a shiny surface – about 6-7 minutes with a mixer, longer by hand (add more flour if you need to). The dough should only just reach the point of not being sticky.

While the dough is rising, whisk butter and vanilla together until smooth and spreadable.

Leave dough to rise until it’s doubled in size (30-40 mins). Work through with more flour until dough stops sticking and can be shaped, then cut the dough in half and roll out the first piece in a rectangular shape (around 45cm x 35cm). Spread a generous amount of the vanilla butter evenly, then roll the piece lengthways so you end up with a long, tight thin roll. Cut 18 slices of the dough and place each swirl onto your baking tray – a good space apart from each other as they will rise again.

Repeat with second half of dough. Leave to rise for 20 minutes.

To make buns with the rest of the the dough:

Turn the oven to 220 degrees (a bit less if using a fan oven).

Brush all buns gently with remaining egg (you may need a bit more egg) and sprinkle a bit of pearl sugar on each bun. Bake at 220°C for about 8-10 minutes (turn the heat down a bit midway if you feel they’re getting too brown) for the buns – but for the longer rolls, turn the heat down slightly and bake nearer the bottom of the oven for around 20 minutes – take care not to burn them. As this dough contains sugar, the buns can go dark brown in a split second, so keep an eye on them.

As soon as the buns come out of the oven, cool down under a damp, clean tea towel to stop them going dry. If you prefer a stickier surface, brush with a light sugar syrup or normal light syrup as soon as they are baked.

The buns freeze well (freeze in plastic bags as soon as they have cooled).

 

Filling option #2

Vanilla and Crème Patisserie

Either make a batch of crème patisserie or simply make a portion of instant vanilla creme – whisk 400ml whole milk with 1 sachet of power, leave to stand for 15 minutes and its ready to use.

Follow recipe as above – but before rolling the buns tight, spread a thin layer of vanilla cream across the dough, then roll and proceed as recipe.

Filling option #3

Blueberrries

With or without the vanilla crème, add fresh or frozen blueberries to the dough before rolling. Simply scatter a handful of blueberries and then roll and slice.

Filling option #4

Tart berries

With out without the vanilla crème, add fresh cloudberries (or frozen) to the dough before rolling. Simply scatter a small amount of berries across, roll and slice.

Filling option #5

Marzipan & Vanilla knots

Roll dough out and in the recipe. Take half a packet of Mandelmasse, marzipan (or similar graded marzipan) and grate about 100g across the dough. (after you have added the vanilla sugar)

Instead of rolling the dough, simply fold it in half lengthways – then cut into 18 strips and make bun ‘knots’. You can check out this video for hints of how to make bun knots – it’s surprisingly easy and it distributes the filling well.

Filling option #6

‘Skoleboller’ – School buns.

Most popular in Norway, these buns are super lovely. For this version, you do not need the vanilla sugar – but you do need the crème patisserie.

Shape the dough into 36 round balls and place on baking trays. Press each ball a bit flat and make an indent in the middle. Add a large teaspoon of vanilla crème patisserie to each bun and leave to rise for about 15 minutes. Bake as directed in recipe.

Once removed from oven, let cool for a bit then pipe out some icing (icing sugar mixed with a teeny bit of warm water) on each bun. Place your desiccated coconut in a soup bowl and dip the bun, icing side down, into the coconut.

 

 

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