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Kanelsnegle

I made my first Kanelsnegle (Cinnamon Buns) in Home-Ed class. Does any high schools offer Home Education classes anymore? The class gave me a basic knowledge of cooking and baking. It sparked an interest for baking in particular and I baked quite a bit when I was a teenager. This is still something that I truly enjoy. By the way, I also took woodworking, but no sparks came from that class ha ha 🙂

Rolling up dough

Kanelsnegle ready for baking

Just a note about yeast. In Europe the preferred type of yeast is Fresh Active Yeast as compared to the American preference of Dry Active Yeast. Fresh yeast (also called Cake yeast or Bakers compressed yeast) can sometimes be found in the dairy section of certain grocery stores. It has a short expiration date and so it’s very perishable but works faster and longer. Fresh yeast is dissolved in liquid 70-80 degrees F. Store it in the refrigerator or freeze for up to 4 months. Dry yeast on the other hand has a much longer expiration date and is more forgiving of mishandling. To activate it sprinkle on water that’s between 100-110 degrees F and wait to see small bubble (about 10 minutes). Note if your liquid is too warm you’ll kill the yeast and adding a teaspoon of sugar to the liquid will provide a little food for the yeast, encouraging it to “wake up”. Typically, 50 grams of Fresh yeast = 4 teaspoons Dry yeast (12 grams).

Fresh active yeast

Ingredients:

25 grams Fleischmann’s Fresh Active Yeast

2 1/2 deciliter milk (1 cup)

2 tablespoons vegetable oil

1 tablespoon sugar

1 teaspoon salt

1 teaspoon cardamom

400 grams flour (3 1/2 cups)

small amount of oil for the bowl

plus 1 egg for brushing cinnamon buns

Filling:

75 grams butter at room temperature (5 tablespoons)

75 grams sugar (1/2 cup)

2 tablespoons cinnamon

50 grams marzipan (about 1/4 cup) (optional)

Glaze:

1 cup confectioners sugar

1-2 tablespoons hot water

Directions:

Dissolve yeast in cold milk stirring gently. Add oil, sugar, salt and cardamom. Add flour a little at the time and knead until you have a firm dough. Place a small amount of oil in the bowl and turn the dough in the bowl. Cover bowl with plastic wrap and let dough rise to double in size (30-60 minutes).

Place room temperature butter, sugar and cinnamon in a small bowl. If you’re using marzipan, break it up into small pieces and mix into butter using a fork to help break it up a little.

Prepare two round 8 inch baking pans by placing a round piece of parchment paper in bottom of pan and spray with non-stick oil. Or you can place parchment paper on a baking sheet.

Sprinkle tabletop with flour and roll out dough to 40 x 50 centimeter (15 x 19 inches). Spread butter filling onto dough and roll into a log starting at the long edge. Cut dough into 14 even slices. If using round baking pans, place cinnamon slices in a circular fashion – 7 slices in each pan. If you using a baking sheet, place cinnamon slices right next to one another. By placing slices close to one another during baking is keeps the finished cinnamon buns moister. Cover baking pans or baking sheet with a dry kitchen towel, place in a warm location and allow to rise for another 30 minutes.

Preheat oven to 225 degrees Celsius (about 425 degrees Fahrenheit). Bake for 12 to 15 minutes. Let cool for 5-10 minutes before glazing. To make glaze, simply combine confectioners sugar and water until desired consistency. Enjoy!

Kanelsnegl

Source: Signes Mad

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My Mom and Dad’s old julestjerne hangs in my window every Christmas

First of all, I just wanted to thank everyone for all of your nice comments and emails that you have left me during the 12 Days of Christmas series. It has been such a great pleasure and I have had a lot of fun in creating this series and now that it has come to a conclusion it is almost a little bittersweet. The positive response I have gotten has been unexpected and very impressive, it has brought back a lot of wonderful memories for myself and I am happy that I have been able to share some of them with you. I look forward to bringing you more delicious food and desserts and feel free to stop by My Danish Kitchen any time you like. Merry Christmas and Glædelig Jul to everyone.

Our Christmas tree with Danish and American flags

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Danish winter sky

Starting on Monday November 1st I will be posting “12 Days of Christmas”. Christmas is a magical time of year for me, my favorite time of year, and I would like to share with you some of my most treasured Christmas foods which bring back many wonderful memories. It will be a mix of Danish/American Christmas items and the posts will be running through the middle of December. I hope you enjoy these posts as much as I have enjoyed creating them.

Julestjerne

Julestjerne

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A Game Of Tag

orangewweb

I got tagged, so I guess that means I’m it. There is a fun game going around the Food Blogging community and Kim from Liv Life has challenged me for a game of Tag. The person tagged answers 8 questions and then tags another eight Bloggers with a new round of questions. So here are the questions that was posted to me by Kim:

1.   What is your favorite restaurant? I thought about this question for quite a while and I have to answer this question in  two parts. The all-time best meal I have ever had was at the 1587 restaurant located inside The Tranquil House Inn in Manteo, North Carolina. But we have only eaten there once and it’s a 2 hour drive from where we live. But if it has to be a local restaurant it would probably be a toss-up between P F Chang’s or Carrabba’s. Love them both.

2.   When dining out do you prefer a fancy, dress up affair or casual with flip-flops? Well, I don’t know about flip-flops but I do know that I do not like to dress up at all. I am a semi-casual kinda girl living in a semi-casual kinda world.

3.   Do you do fast food? If so, what is your favorite? Yes, I am guilty of fast food desires but I try to keep it a minimum. My favorite would be Subway. Is Subway really considered fast food? Well if not, then I’ll go with Five Guys Burger. That is definitely a heart attack on a plate.

4.   Do you remember one of the first recipes that you ever made? If so, do you still make it? Yes, it was a Danish version of Marble cake. I made it all the time when I was a young girl back in Denmark. Funny you should ask, because as I am sitting here typing this the aroma of that cake is filling the kitchen…it’s fresh out of the oven and I’ll be posting about it pretty soon.

5.   The world is open to you. A personal private jet with pilot is waiting for your direction…. Where will you go? I had to think about this one for a while. I would want to go somewhere really unique and interesting and this is an area that fascinates me. Now brace yourself and put on your best winter gear for I would want to go to Antarctica! Can you imagine what an adventure it would be? Oh and I would want to winter-over as well…just to test myself. What a great question Kim.

6.   How close do you live now from where you were born? For this I had to consult with the great world-wide web and it turns out that I live 3977 miles from where I was born in Denmark. Long way from home!

7.   Wine…red, white or bubbly? White.

8.   Why did you start blogging? Before I even knew there was such a thing as food blogging, my kitchen and Den was littered with food magazines and cookbooks (actually still is). And then one day I read in a magazine about something called a food blog and when I went on the computer and checked it out, I was fascinated. And then I discovered that there was an entire food blogging community and I was in seventh heaven. My husband was the one who suggested that I should start my own blog and I thought it was a brilliant idea even though I knew nothing about how to make a web page. But after a lot of reading up on it…here we are…My Danish Kitchen and I  🙂

I must say that it was really a fun activity to take part in this game of Tag. And now it is my turn to Tag eight other bloggers with a new round of questions.

honeydewwweb

Here are my eight questions:

1.   If your house was destroyed and you could only rescue one kitchen utensil from your kitchen, which one would it be?

2.   What is your favorite Holiday? and why?

3.   What is your favorite go to dish, to cook or bake?

4.   When you need a little me-time how do you prefer to relax?

5.   What type of food or dish are you the most intimidated by?

6.   How close do you live now from where you were born?

7.   If the world was your oyster and time and money were of no concern, where in the world would you like to travel to?

8.   Why did you start blogging?

I would like to Tag:

Tes from Tes At Home

Kathy from Polwig

Staci from Eating in Denmark

Julie from Mommie Cooks

Patty from Patty’s Food

Sarah from Baking Serendipity

Christina from Sweet Pea’s Kitchen

Debbie from Squirrel Bakes

If you are not interested in participating, no big deal. I understand that this is not for everyone.

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Today, Monday October 4th is a special day for My Danish Kitchen. I am honored and so pleased to announce that my dish Koldskål is being featured as the Daily Recipe on the Food News Journals website.

Danish Koldskål

Danish Koldskål

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Hello Food Lovers

This is my very first post on My Danish Kitchen Blog. I look forward to posting different kinds of savory dishes as well as baked goodies. On occasion I will also be revisiting some favorite Danish recipes to share with you. I hope you enjoy this site and feel free to leave comments.

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