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Butterdeig og smørdeig

2 recipes · Bakning

2 butterdeig og smørdeig recipes from the “Big Cookbook,” in the bakning category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Anne Johanne Cakes

    Anne Johanne cakes from Erken's Stor kokebok (1914): thinly rolled puff pastry is cut into 10 cm squares, filled with a mixture of candied citron peel, candied orange peel, ground almonds, sultanas, currants, powdered sugar, and cinnamon, folded into triangles, brushed with egg, and baked golden brown in a hot oven.

  • Shrovetide Bread

    Erken's Shrovetide bread (1914): a yeast dough of 250 g flour, 1.5 dl milk, and 25 g yeast with 120 g butter folded in over three rounds, rolled out, cut into three lengths filled with an almond paste of 75 g almonds and 75 g icing sugar, braided, brushed with egg, and baked 20–30 minutes in a hot oven.