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Berlinerkranser (Norwegian butter wreath cookies)

Erken's berlinerkranser (Norwegian butter wreath cookies, a Christmas classic) (1914): 4 hard-boiled and 4 raw egg yolks are creamed with 180 g sugar, then 500 g flour and 500 g butter are worked in alternately. The dough is rolled, formed into wreaths, dipped in whipped egg white, sprinkled with pearl sugar, and baked light brown in a hot oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 553 (falt i det fri)

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About the dish

Classic berlinerkranser from the "Baking" chapter of Stor kokebok (1914). The combination of hard-boiled and raw egg yolks gives the characteristic tender, grainy texture. The recipe begins on page 553 and continues on page 554.

How to make it

  1. 1

    The egg yolks

    Cream the four hard-boiled, cooled egg yolks well together with the four raw yolks.

  2. 2

    Sugar

    Stir in the sugar until the mixture is light and smooth.

  3. 3

    Work the dough

    Work in the flour and the cold butter alternately into a smooth dough. Let the dough rest in a cool place for a while.

  4. 4

    Form the wreaths

    Roll the dough into thin ropes and form them into wreaths with the ends crossed.

  5. 5

    Glazing

    Dip the wreaths in lightly whipped egg white and sprinkle with pearl sugar.

  6. 6

    Baking

    Bake the wreaths light brown on a greased sheet in a hot oven, about 200 °C (390 °F) for 8–10 minutes.

Changes from the original

Measures converted to modern units; "washed butter" is interpreted as unsalted butter. Coarse sugar is given as pearl sugar, and the baking temperature is specified.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 553) → 1949 (korrekturlest, s. 645)~84% av teksten endretfjernetlagt til
8 7 egg 180 200 gr. sukker ½ kg. flormelis 700 » hvetemel ½ kg. smør. De fire haardkokte, kolde eggeblommer utrøres med de 4 raa, tilsættes sukkeret. Heri eltes vekselvis melet Smør og det utvaskede smør. Uttrilles, lægges i krans, dyppes sukker røres i pisket eggehvite, bestrøes 5 min., tilsettes det øvrige. Deigen settes med grovstøtt sukker og stekes lysebrune paa teskje på smurt plate plate, stekes i varm ovn. ovn i 10 minutter.

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Frequently asked questions

Why are both hard-boiled and raw egg yolks used?
In the original recipe, 4 hard-boiled, cold egg yolks are creamed together with 4 raw yolks. The hard-boiled yolks give the dough the characteristic tender, crumbly texture that distinguishes berlinerkranser.
How are the wreaths formed and decorated?
The dough is rolled into long ropes, formed into wreath shapes, dipped in whipped egg whites, and sprinkled with coarse (pearl) sugar before baking.
How should they be baked?
On a greased baking sheet in a hot oven until light brown — not dark. Watch closely, for the small cookies take color quickly.
What is meant by "washed butter"?
The butter was washed in cold water to remove salt and milk residue, so the dough had a clean taste and kept better. With today's unsalted butter you can skip this.

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