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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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 540 (falt i det fri)

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About the dish

The Shrovetide bread is a forerunner of Danish pastry: a yeast dough with butter folded in, filled with almond paste. Erken adds a comforting note to the bake — that it "looks hopeless" the first time the butter goes in, but that everything works out if the dough is allowed to rest cold.

How to make it

  1. 1

    Make the dough

    Sift the flour. Dissolve the yeast in the lukewarm milk together with the sugar, add the melted butter, and stir into the flour. Knead the dough until it is tough and elastic.

  2. 2

    Fold in the butter

    Roll the dough out fairly thick. Place 120 g of butter in small pieces (figured per ½ kg dough) on the dough and fold it together — use a knife to cut the butter in the first time, and not too much extra flour.

  3. 3

    Roll and rest

    Roll out and let the dough rest cold for 20 minutes. Repeat the rolling out, folding, and cold rest 2 more times.

  4. 4

    Make the almond paste

    Blanch and grind the almonds, pound them together with the icing sugar and egg white into a smooth paste.

  5. 5

    Fill and braid

    Roll the dough out thinly to about 40 x 15 cm and cut it into three lengths lengthwise. Lay almond paste on each length, fold the dough together around the filling, and braid the three lengths loosely together.

  6. 6

    Second rise and garnish

    Place the braid on a greased baking tray, let rise 20 minutes, brush with beaten egg, and sprinkle over sugar and finely cut, blanched almonds.

  7. 7

    Bake

    Bake in a hot oven, 200–210 °C (410 °F), for 20–30 minutes until the braid is golden and baked through. Cool on a rack.

Changes from the original

Measures converted to modern units (dl, tbsp, g). The almond paste is specified with the amounts Erken gives in the text (75 g almonds + 75 g icing sugar), which deviate slightly from the ingredient list's "125 g almond paste." The oven temperature is given, and the chilling during the rest periods specified as the refrigerator.

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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. 540) → 1949 (korrekturlest, s. 625)~88% av teksten endretfjernetlagt til
Fastelavnsbrød. 250 gr. hvetemel 20 gr. smør 25 gr. sukker 1½ del. dd. melk 1 spiseske sukker 25 gr. gjær 125 gr. mandelmasse 1 teske teskje eggehvite. Melet sigtes og Det siktede hvetemel irøres gjæren, som er opløst saltet, smøret smuldres inn, vannet med gjæren has i den lunkne melk og tilsat det smeltede smør; deigen eltes til den er seig, veies og utkjevles temmelig tyk. Til ½ kg. deig tages 120 gr. smør; dette lægges litt efter litt. Arbeides godt sammen i smaa stykker paa deigen, som brettes sammen. Kjevles ut krukke eller fat, og «hviler» i 20 minutter; gjenta dette 2 ganger. Deigen kjevles nu tyndt ut til omtrent 40 cm. længde og 15 cm. bredde; skjæres settes natten over i tre længder langsetter, hver del belægges med mandelmasse, laget av 75 gr. søte, skoldede mandler og 75 gr. flormelis. Mandlerne skoldes, males og støtes sammen en balje med sukkeret og eggehviten. Deigen brettes sammen om mandelmassen koldt vann; deigen eltes godt. Herav arbeides 4 brød som smøres over og de tre længder flettes løst sammen. Lægges paa settes på smurt plate, hæves i 20 minutter, pensles med egg, strøes med sukker og skoldede, finskaarne mandler; stekes plate; settes straks i varm ovn 20—30 minutter. Bruk ikke for meget ekstra mel, idet smørret skal ind; det ser haabløst ut! Bruk en kniv at skjære det ind med første gang, og la saa deigen staa koldt, mens den hviler, saa ordner alt sig. stekes ca. ¾ time.

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Frequently asked questions

What is Shrovetide bread in this recipe?
It is a yeast dough folded with butter so it becomes a butter dough (like puff pastry), rolled out thinly, divided into three lengths, and filled with almond paste. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 540.
How much butter should be folded into the dough?
120 grams of butter per ½ kg of dough. The butter is placed in small pieces on the fairly thickly rolled-out dough, which is folded together, rolled out, and rested 20 minutes — repeat twice.
How is the almond paste made?
75 grams of sweet almonds are blanched and ground, and pounded together with 75 grams of icing sugar and a little egg white (1 teaspoon) — about 125 grams of almond paste in all.
How long does the recipe take?
Allow around 3 hours in all, since the dough must be kneaded tough, risen, and folded with 20-minute rest periods between each of the three rolling-outs.

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