Erken's wienerbrød, i.e. Danish pastry (1914): a yeast dough of 300 g wheat flour, 2.5 dl milk, 35 g yeast, 35 g sugar, and cardamom, with 180 g butter beaten in like puff pastry. Rolled 1 cm thick, cut into strips and shaped into pretzels, braids, spirals, and horns; proofed 30 min, brushed with egg and strewn with sugar and almonds or glazed after baking. Makes about 26 pieces.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 545 (falt i det fri)
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About the dish
Erken's wienerbrød is a yeast dough treated like puff pastry: the butter is beaten in with the rolling pin and the dough is folded, so you get the characteristic layers. The recipe makes about 26 small pastries in many shapes — pretzels, braids, spirals, and horns.
How to make it
1
Stir out the yeast
Stir the yeast together with the sugar and add the lukewarm milk.
2
Make the dough
Sift the flour and stir in the cardamom. Add the milk mixture a little at a time and work into a smooth dough.
3
Beat in the butter
Beat the butter in with the rolling pin and treat the dough like puff pastry: roll it out, fold it up, and let the dough rest cold between each fold.
4
Shape the pastries
Roll the dough out 1 cm thick and cut it into strips 1½ cm wide. Shape small square buns, pretzels, braids, spirals, horns, and the like.
5
Proofing
Let the pastries proof about 30 minutes on a baking sheet.
6
Brushing
Brush with egg and strew with sugar and chopped sweet almonds — or bake them without garnish and glaze them afterward.
7
Baking
Bake in a hot oven (about 220 °C (430 °F)) until nicely browned. If they are to be glazed, do it after baking, and then put them back in the oven for a couple of minutes.
Changes from the original
The "4 l. milk" in the OCR has been interpreted as ¼ liter (2.5 dl). Quantities are kept in grams/dl. The use of glaze, egg, sugar, and almonds is listed without quantity (as needed). The method has been split into steps and modernized in language; the reference to puff pastry on page 15 is briefly explained.
📖1914
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Foto: Faksimile: Nasjonalbiblioteket
ProofreadPage 545
35 gr. gjær
35 gr. sukker
1 teske kardemomme
¼ l. melk
300 gr. hvetemel
180 gr. smør.
Gjæren utrøres med sukkeret, tilsættes den lunkne melk. Melet sigtes, irøres kardemommen, melken haves i litt efter litt; smørret bankes ind med kjevlet, og deigen behandles som butterdeig (se side 15). Deigen kjevles ut i 1 cm. tykkelse og utskjæres i 1½ cm. brede remser, hvilke formes som smaa firkantede hvetebrød, kringler, fletter, snegler, horn o. s. v., hæves ½ time, pensles med egg, strøes med sukker og hakkede søte mandler, eller bestrykes med glassur. Stekes pent brune, før de glasseres; efter glasseringen sættes de ind i ovnen igjen et par minutter. Av denne portion ca. 26 hvetebrød.
📖1949
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Foto: Faksimile: Nasjonalbiblioteket
ProofreadPage 631
Wienerbrød I.
35 gr. gjær
35 gr. sukker
1 teskje kardemomme
*4 1. melk
300 gr. hvetemel
180 gr. smør.
Gjæren utrøres med sukkeret, tilsettes den lunkne melk. Melet siktes, irøres kardemommen, melken has i litt efter litt; smøret bankes inn med kjevlet, og deigen behandles som butterdeig. Deigen kjevles ut i 1 cm. tykkelse og utskjæres i iV 2 cm. brede remser, hvilke formes som små firkantede hvetebrød, kringler, fletter, snegler, horn o. s. v., heves % time, pensles med egg, strøes med sukker og hakkede søte mandler, eller bestrykes med glasur. Stekes pent brune før de glaseres; efter glaseringen settes de inn i ovnen igjen et par minutter. Av denne porsjon ca. 26 hvetebrød.
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1914 (proofread, p. 545) → 1949 (proofread, p. 631)~33% of the text changedremovedadded
Wienerbrød I. 35 gr. gjær 35 gr. sukker 1 teske teskje kardemomme ¼ l. *4 1. melk 300 gr. hvetemel 180 gr. smør. Gjæren utrøres med sukkeret, tilsættes tilsettes den lunkne melk. Melet sigtes, siktes, irøres kardemommen, melken haves has i litt efter litt; smørret smøret bankes ind inn med kjevlet, og deigen behandles som butterdeig (se side 15). butterdeig. Deigen kjevles ut i 1 cm. tykkelse og utskjæres i 1½ iV 2 cm. brede remser, hvilke formes som smaa små firkantede hvetebrød, kringler, fletter, snegler, horn o. s. v., hæves ½ heves % time, pensles med egg, strøes med sukker og hakkede søte mandler, eller bestrykes med glassur. glasur. Stekes pent brune, brune før de glasseres; glaseres; efter glasseringen sættes glaseringen settes de ind inn i ovnen igjen et par minutter. Av denne portion porsjon ca. 26 hvetebrød.
Yeast (35 g) is stirred together with the sugar and mixed with lukewarm milk (¼ l). The flour (300 g) is sifted with cardamom, and the milk is added a little at a time. The butter (180 g) is beaten in with the rolling pin, and the dough is treated like puff pastry – that is, with rolling and folding in several rounds.
How are the pastries shaped and proofed?
The dough is rolled out 1 cm thick and cut into strips 1½ cm wide, which are shaped into small square buns, pretzels, braids, spirals, horns, and so on. They proof ½ hour before baking.
Should they be brushed before or after baking?
Before baking they are brushed with egg and strewn with sugar and chopped sweet almonds. If they are to be glazed, they are first baked nicely browned, glazed, and then put back in the oven for a couple of minutes.
How many does the batch make?
The recipe, from Henriette Schønberg Erken's Stor kokebok (1914, p. 545), makes about 26 pieces.
