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Posts Tagged ‘remonce’

Kringle with Marzipan Remonce

Danish Kringle is so delicious and it’s also surprisingly quick and easy to make. I recently made this one with a Marzipan remonce which was a big hit. Kringle also freezes really well so it’s one of those desserts you can easily make ahead and just pull out of the freezer, thaw, bake and serve. Enjoy!

Kringle (makes 2 Kringler, serves 12-16)

Ingredients:

For the dough:

1 deciliter water (3.4 fluid oz or 100 ml)

2 1/4 teaspoons active dry yeast (or 25 grams cake/fresh yeast)

2 tablespoons sugar

2 large eggs, room temperature

a pinch of salt

150 grams salted butter, cut into small cubes, room temperature

325 grams all-purpose flour

For the Remonce filling:

100 grams butter, room temperature

100 grams sugar

100 grams marzipan, room temperature and broken into small pieces

Other optional fillings: 

50 grams golden raisins

25 grams blanched almonds, chopped

Garnish:

1 egg, for egg wash

Pearl sugar (or regular sugar)

slivered almonds

Directions:

To make dough: Using hot water, confirm that the water is between 100 to 110 degrees F (no more than 110 degrees). Pour warm water into a large bowl, add 1 tablespoon of the sugar and sprinkle yeast over water, let sit for 10 minutes. Add remaining sugar, eggs, a pinch of salt, butter and flour. Using your hands, mix all ingredients until dough comes together. Dough may feel a little tacky and there may still be small pieces of butter, that is OK. Transfer dough to a clean bowl, cover with a clean, dry tea-towel, place bowl in a warm location and let rise for 1 hour.

To make Remonce filling: Beat butter and sugar until smooth. Add marzipan and continue to beat until completely smooth.

Rolling out dough: For easy clean-up, place two long pieces of plastic wrap (cling wrap) onto your work surface. Sprinkle plastic wrap with flour and give the dough a quick soft kneading, sprinkle with a little more flour until dough is soft and elastic, and no longer sticky. Divide dough into two equal portions and form each piece of dough into a log. Working with one log at the time, roll out the log (on top of the plastic wrap) to approximately 30 x 15 centimeter rectangle (11.5 x 6 inches). Spread 1/2 the Remonce filling down the middle of each dough rectangle and sprinkle with raisins and almonds (optional). Fold the ends over about 2 cm (almost 1 inch) then fold the outer 1/3 of dough over the middle and then the other outer 1/3 of dough over the middle again. Holding onto the plastic wrap, roll dough rectangle over so it’s now placed upside-down (seam side down). Carefully place dough rectangle onto baking sheet lined with parchment paper. Repeat process with second piece of dough. If planning on baking both Kringler at this time, allow both dough rectangles to rise for another 15 minutes on the baking sheet before baking.

Freezing: If you are planning on freezing the unbaked Kringle, wrap it up in parchment paper and then foil (or a large zip lock bag if you have one). When ready to bake, thaw in refrigerator for 24 hours, then place on parchment paper at room temperature for 1 hour before baking.

Baking: Preheat oven to 220 degrees C (425 degrees F). Lightly beat egg with a fork and brush dough with egg wash. Sprinkle with Pearl sugar and almonds. Bake for 12-14 minutes on middle rack in preheated oven. Allow to cool on baking sheet. Enjoy!

Source: adapted from Anne Magrethe i Hirtshals

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Fastelavnsbolle with Remonce and Raspberry Cream

Fastelavnsbolle with Remonce and Raspberry Cream

It is that time of year again, time for Danish Fastelavn. I have written about the details of this fun children’s holiday before and I have baked the traditional Fastelavnsboller which you can see here and here, but this year I figured I would make a quick and easy, yet equally delicious, version of my previous recipes. So this is a short-cut to Fastelavnsboller made with store-bought croissant dough which is filled with remonce and baked. The filling is a raspberry cream but you can use any filling you desire. I hope you enjoy this short-cut.

Fastelavnsboller short-cut

Fastelavnsboller short-cut

Fastelavnsboller (makes 6)

Ingredients:

1 store-bought roll croissant dough

1 egg, for glazing rolls

1 tbsp cold water

For the Remonce:

50 g butter, room temperature

50 g Marcipan

50 g sugar

1/2 tsp vanilla sugar

For the Raspberry Cream:

2 dl heavy whipping cream

1 tbsp confectioners sugar

2 tbsp raspberry jam

red food coloring, optional

For decorating:

confectioners sugar

1 tbsp freeze-dried raspberries, optional

Directions:

Preheat oven to 350 degrees F.

To make Remonce: beat butter, marcipan, sugar and vanilla sugar until smooth and creamy (4-5 minutes). Set aside.

Unfold croissant dough and cut into 6 equal squares. Drop a teaspoonful of Remonce on each square. Fold corners into middle, pinch seams shut, turn over and gently form into a round roll using your hands. Place seam side down onto a prepared baking sheet. Beat 1 egg with water and brush rolls with egg wash. Bake 15-20 minutes until golden brown. Cool on baking sheet.

To make Raspberry Cream: combine whipping cream and confectioners sugar, beat to a soft whipped cream (beaters are starting to leave tracks in cream). Add raspberry jam and red food coloring (optional), stir to combine. Load cream into a piping bag with a decorative piping tip (or you can use and cut the tip off a zip-lock bag).

Cut top off baked roll, pipe cream onto the bottom roll and place lid on top. Sprinkle with confectioners sugar and crushed freeze dried raspberries. Enjoy!

Source: Odense Marcipan

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Danish Birkes

Up until the time I decided to make Birkes, I thought there was just one type of Birkes. But that is not the case at all. When I started researching recipes I discovered three different kinds of this super delicious Danish pastry.

I was born and raised in a part of Denmark called Jylland where the pastry is referred to as Birkes or Thebirkes. This Birkes does not have a Remonce filling and the pasty at our house was always sliced in half and topped with jam or cheese…super delicious! My search lead me further east to Sjælland which is the island where Copenhagen (København) is located. Here the pastry is called Københavnerbirkes or Thebirkes and the wonderful people in the Copenhagen area makes the pastry with a Remonce filling…equally wonderful in its own way. Grovbirkes, as far as I can tell, can be found throughout Denmark and it is made with a healthy portion of flaxseed, sesame seeds and/or sunflower seeds…this one I have never tasted.

My favorite is the Birkes without Remonce, I guess because it’s the one I grew up with. The Birkes is flaky and buttery in the best true Danish style. The Københavnerbirkes is sweeter in taste, and as far as I can tell, the pastry is eaten as-is. There is a lot of conversation going on out there in Cyber-land about Birkes vs Københavnerbirkes and I was surprised to find out that people from one end of the country to the other, is not really aware of the other kind of Birkes. When I called my parents to ask them about Birkes with a Remonce filling my mother said that she had never heard of “such a thing”, so apparently I am not the only one 🙂

Notice the clumps of butter in the two pictures on the right. The butter should be the size of kidney beans.

Rolling and folding process.

The dough is rolled out, then folded into thirds and folded into thirds again.
This process in repeated three times. Notice how you still see the butter in the dough.

Puff pastry (Butterdej) with all its wonderful layers!

If making Birkes with Remonce, spread remonce over 2/3 of dough, fold into thirds and cut into 2 inch rectangles.

Note: after I filled with Remonce, I placed the dough on the baking sheet upside down so the filling was towards the top. I think this may have resulted in the Birkes that had the filling in them, turned out like The Leaning Tower of Pisa. So try to place them on the baking sheet with the filling towards the bottom.

Makes 2 portions of Puff Pastry dough (Butterdej).

Ingredients:

For the dough:

3 1/2 cups flour (15 3/4 oz) (450 grams)

1 1/2 cups cold unsalted butter (12 oz) (340 grams)

4 1/2 teaspoons active dry yeast (or 50 grams cake/fresh yeast)

1/2 cup warm water (4 oz) (118 ml) (100 – 110 degrees Fahrenheit)

1/2 cup heavy cream (4 oz) (118 ml)

1/2 teaspoon cardamom

1/2 teaspoon salt

2 eggs, room temperature

1/4 cup sugar (1 3/4 oz) (55 grams)

For Remonce filling: optional

2.8 oz butter (80 grams) at room temperature

2.8 oz sugar (80 grams)

2.8 oz marzipan (80 grams) at room temperature

For final assembly:

1 egg, slightly beaten for brushing

Poppy Seeds for sprinkling

Directions:

Place flour into bowl of food processor with steel blade. Cut cold butter into 1/4 inch slices and add to flour. Pulse flour and butter until the butter is the size of kidney beans.

In a large bowl, dissolve the yeast in the warm water. Let stand 10 minutes. Stir in the cream, cardamom, salt, eggs and sugar and mix until combined using a fork. Using a rubber spatula, turn the flour/butter mixture into the liquid and carefully mix just until the dry ingredients are moistened. Cover and refrigerate for 4 hours, overnight or up to 4 days.

Turn the dough out onto a lightly floured surface, dust top of dough with flour. Roll out dough to make a 16 to 20 inch rectangle. Fold dough into thirds, rotate dough a quarter of turn and fold into thirds again, making a small square. Turn over dough. Repeat rolling and folding another two times (making it a total 3 times of rolling and folding), ending with a small square. Using a sharp knife cut dough into two halves. Wrap each 1/2 portion of dough in plastic wrap, place both dough portions in a plastic bag and chill for at least 30 minutes.

Refrigerated dough is now divided into 2 halves. Each half of dough will make 10 birkes rolls. If you are not using the second half of dough, it can be frozen for later use. Defrost in refrigerator for 24 plus hours before using.

If using the Remonce filling, make it at this time. Use a hand-held mixer, beat the butter, sugar and marzipan to a smooth soft spreadable cream. Set aside.

Remove first half of dough from refrigerator and place on a lightly floured surface, dust top of dough with flour. Roll dough out to a 12 x 18 inch rectangle. If using Remonce filling, spread a thin layer of the filling over 2/3 of the long edge of dough. Starting with the long edge that has the filling, fold 1/3 of dough over the middle. Then fold the remaining 1/3 of dough without filling over the middle, the dough is now folded into 3 layers. Using a sharp knife, cut dough into approximately 2 inch rectangular pieces. Place pieces of dough onto a baking sheet lined with parchment paper. Allow to rise for 20-30 minutes.

Preheat oven to 350 degrees F (180 degrees C). Lightly beat egg and brush onto top of dough. Sprinkle with poppy seeds. Bake for 15-20 minutes or until golden brown. Allow Birkes to cool on baking sheet. Birkes with Remonce filling is eaten as is. Birkes without filling is sliced in half and topped with jam or cheese. Enjoy

Source: My Danish Kitchen

This recipe will be submitted to YeastSpotting.

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