Homemade Crunchy Chocolate

Homemade Crunchy Chocolate

Danes love to make many different types on confections (konfekt) around Christmas time. They are small delectable treasures and usually pretty easy to make. This one is super quick and easy and Iadore the slight crunch from the biscuits and the hint of cranberries. It reminds me of my Kiksekage, which Ilooove, only this is in small bite-size pieces. However, it does contain nougatwhich I have never seen in a regular grocery store here where we live. So the only way for me to get nougat is to order it online, but it is well worth it

Homemade Crunchy Chocolate

Ingredients:

200 gramssemi-sweet or milkchocolate (7 oz)

100 grams nougat (3.52 oz)

50 grams biscuits (1.76 oz)

30 grams dried cranberries (1 oz)

Directions:

Over a warm water bath, melt nougatand chocolate. Remove bowl from water bath and break biscuits into small pieces, add to melted chocolate. Add dried cranberries and gently stir to moisten and combine all pieces. Line a small container with parchment paper allowing paper to extend over edges for easy removal of chocolate. Pour chocolate mixture into container and place in refrigerator for two hours to cool and set. Gldelig Jul and Merry Christmas!

Nougat

Source: adapted from Odense Marcipan

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Kringle Denmarks Best Kringle

Kringle

What is a Kringle? It is a Danish yeast cake which is traditionally baked in a pretzel shape. I guess that is why the portions of Kringle dough is so large because you would need a good amount to make it into the classic pretzel shape. However, its quite common for most people to shape them into a rectangle instead. The original recipe would have made 4 cakes which is too much for us here at home, although I could easily have followed that recipe and frozen the remainder downthey freeze well But I decided to cut the recipe in half. It worked out very well and the only little hick-up I encountered was that instead of having an odd measurement of 1 1/2 large eggs ?? in the recipe, I went with an even 2 large eggs instead. The result was that I had to add a wee-bit more flour and the outcome was a very soft and pliable dough and an amazing crumb in the final cake. As with any yeast cake it is always best served same day it is baked.

The folding process for making Kringle

Just wanted to share with you that this particular recipe comes from a lady named Anne Margrethe who lives in Hirtshals, Denmark. Her Kringle recipe was featured on a Danish television show hosted by Sren Ryge and he declared it Denmarks best Kringle. I must say that it is super delicious!

Starting top left picture: Cubed butter in liquid, Remonce, Filling on dough, Finished Kringler

Kringle (makes 2 Kringler)

Ingredients:

For the dough:

1 deciliter water

2 1/4 teaspoons active dry yeast

1 1/2 tablespoons sugar

2 large eggs, room temperature

150 grams butter, cut into small cubes, room temperature

325 grams all-purpose flour

For the Remonce:

115 grams butter, room temperature

115 grams sugar

2 teaspoons cinnamon

Garnish:

50 grams raisins

25 grams blanched almonds, chopped

Pearl sugar

1 egg, for egg wash

Directions:

In a small saucepan heat water to 110 degrees F (no more than 110 degrees). Pour warm water into a large bowl, sprinkle yeast over water and let sit for 10 minutes. Add sugar, eggs and butter to bowl and give a quick stir, let sit for another 10 minutes. Add all flour to bowl and using your hands, mix all ingredients until homogeneous. Transfer dough to a clean bowl, cover with a clean and dry tea-towel and let rise for 30 minutes.

To make Remonce filling mix together butter, sugar and cinnamon in a small bowl, set aside.

Sprinkle work surface lightly with flour and give the dough a quick soft kneading. Dough should be soft and pliable. Divide dough into two portions and form each piece of dough into a log. Working with one log at the time, place a piece of parchment paper onto your work surface and, on the parchment paper, roll out the log to approximately 30 x 16 centimeter rectangle (11.5 x 6 inches). Spread 1/2 the Remonce filling down the middle of each dough rectangle and sprinkle with raisins and almonds. Fold the outer 1/3 of dough over the middle and then the other outer 1/3 of dough over the middle again. Fold the ends closed. Holding onto the parchment paper, roll dough rectangle over so its now placed upside-down. Place parchment paper with dough rectangle onto baking sheet. Repeat process with second piece of dough. Allow both dough rectangles to rise for another 15 minutes on the baking sheet.

Preheat oven to 220 degrees C (425 degrees F). Lightly beat egg with a fork and brush dough with egg wash. Sprinkle with Pearl sugar and almonds. Bake for 12-14 minutes on middle rack in preheated oven. Allow to cool on baking sheet. Enjoy!

Source: adapted from Anne Magrethe i Hirtshals via Sren Ryge

Via: Kringle Denmarks Best Kringle

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Sukkerkringler Sugar Pretzels My Danish Kitchen The Kringle symbol has a long history in Denmark and its the guild sign for the Danish Baker. ... Kringle Denmarks Best Kringle; Pumpkin Spice Pancakes; Zucchinideller; Danish Food and Danish Recipes - Denmark - Business, Culture ... Some of Denmarks best known exported food products are butter, cheese (Danish blue cheese and havarti), pork products (especially bacon) ... Danish Culture, Cooking, Food, Holidays, and Language Danish Kringle is a very big pretzel-like pastry that literally melts in your mouth. ... The Aalborg brand is among the best in Denmark . During winter, ... Danish pastry - Wikipedia, the free encyclopedia ... spirals (known as snails), and the pretzel-like kringles. In the UK, various ingredients such as jam ... Kringle (Kringel) Danish cookie; Danish cuisine; Pastry; Beyond coffee shop Danish - Los Angeles Times The bakery is centered on the concept of hygge pronounced "hyoogeh" which is Denmark's ... but it's best described as a ... Kringle is made of ... Eating in Denmark: Rum Balls Kringle Denmarks Best Kringle. Orangette. I stand by my assessment. Sassy Radish. things to do during hurricane sandy. smitten kitchen. roasted pear and chocolate ... Denmark Culture - A Unique Blend Of Old Traditions And New Visions No wonder.. it's one of the best times of the year. People singing together round the fire .. ... The original Danish Kringle A piece of heaven in one bite ... Danish Kringle: Wisconsin Bakeries' Claim to Fame Suite101 Learn how kringle is made, how Racine, Wisconsin, became famous for it, and which Wisconsin bakeries are favorites for this exquisite Danish pastry. Danish My Danish Kitchen Kringle Denmarks Best Kringle; Pumpkin Spice Pancakes; Zucchinideller; Gone On Vacationagain :) Finnish Coffee Fingers Finskar Pinnar; Search My Danish Kitchen. Top Ten Christmas Gift Ideas for the Danish American - Yahoo ... December 24 is probably the busiest day of the year in Denmark's churches. ... DANISH KRINGLE: ... By the way, I have tried kringles from all of the bakeries and ...

Brunkager A Modern Version, Ginger Cookies

Brunkager

This year I decided to try out a new recipe for Brunkager. I view this recipe as a more modern Brunkage in that, the finished product is a small rectangular cookie instead of the traditional round shape and it has pistachios in addition to almonds. The cookies are very flavorful and delicious and the only problem I had was with the aesthetic outcome. I was not able to find any whole almonds and pistachios, all I could get was almond slivers and unsalted pistachio halves and pieces. Of course now that its all said and done I finally found the right kind of nutsbummer oh well. As far as the almonds, use what you have, but whole would be perfect. But for the pistachios, I would recommend that if you cannot get whole then dont bother with it because it really wont give you the beautiful green wow effect that whole pistachios would provided.

This recipe also uses Potaske which is a leavening agent commonly used in some Danish baked products. Potaske can be substituted with Baking Soda which is what I used in my previous Brunkager recipe. If you use Baking Soda you can omit the 1 tablespoon cold water. Simply just mix the Baking Soda in with the dry ingredients.

I hope you enjoy these cookies, they are a wonderful addition to any Christmas repertoire.

Brunkager (makes approx. 110 cookies)

Ingredients:

250 gram butter (8.8 oz.)

125 gram dark syrup (4.4 oz.)

250 gram dark brown sugar (8.8 oz.)

2 teaspoon potaske

1 tablespoon cold water

3 teaspoon ground cinnamon

1 teaspoon ground cloves

2 teaspoon ground ginger

1 teaspoon ground allspice

500 gram all-purpose flour (17.6 oz.)

30 gram whole unsalted pistachios (1 oz.)

120 gram whole blanched almonds (4 oz.)

Directions:

Using a 20 x 20 centimeter (8 x 8 inch) container, cut 2 pieces of parchment paper to fit inside the dish without it crimping up in the corners. Place parchment paper in a cross fashion with paper extending over the edges. Set aside.

Place butter, syrup and brown sugar in a sauce pan and melt over medium-high heat. Once ingredients are melting, whisk vigorously until it comes together. Remove from heat.

Combine potaske and water, set aside. Combine flour, cinnamon, cloves, ginger and allspice in the bowl of a stand-mixer fitted with the hook attachment. Add potaske/water mixture to the warm butter/syrup mixture. Pour the warm butter/syrup mixture into the flour mixture and mix until a homogeneous mass. Add pistachios and almonds and continue mixing until combined.

While batter is still warm, pour into dish lined with parchment paper and press the mixture into corners and flatten. Cut another piece of parchment paper to fit and place on top of dough. Fold overhanging edges of paper in over batter and allow to cool at room temperature until the following day. Next day, remove dough from dish and cut into 4 logs. If you plan on baking the cookies at this point, cut logs into thin slices and place on baking sheet lined with parchment paper, leaving a 1 inch space between cookies. Bake in a 180 degree C (350 degrees F) preheated oven for 9 12 minutes. Allow cookies to cool completely before placing in a cookie tin with a tight fitting lid.

If you plan on baking cookies on a later date, wrap each log tightly in plastic wrap, place in a zip-loc bag and store them in refrigerator for 1-2 weeks. Flavors will continue to develop as dough sits. Once ready to bake, allow dough to come to room temperature before slicing and baking. Merry Christmas and Gldelig Jul.

Brunkager ready for baking

Source: adapted from Det Sde Liv

Via: Brunkager A Modern Version, Ginger Cookies

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