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Fritert bakverk

2 recipes · Kaker til dessert

2 fritert bakverk recipes from the “Big Cookbook,” in the kaker til dessert category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Rosette Cookies

    Rosette cookies from Erken's Stor kokebok (1914): a thin batter of 100 g wheat flour, 2.5 dl milk, egg and 60 g sugar fried on a hot rosette iron in boiling lard and served with whipped cream or jam.

  • Snow Balls (Fried Choux Puffs)

    Snow balls from Erken (1914): a choux dough of 125 g butter, 2.5 dl water, 250 g flour, and 6 eggs, spooned into hot lard, fried pale golden and rolled in granulated sugar. A "press" variant with 3.5 dl water and 8 eggs, piped and snipped into the fat.