December 13, 2019

Christmas Calendar 2019 Day 13 - Lucia buns Lussekatte



Today is Lucia day a day of singing girls in white dresses and candlelight in their hands. Besides from the singing and the candles you should also eat Lucia buns (buns with saffron) known as Lussekatte in Sweden, where the day of Lucia is an even bigger event than here in Denmark.

The Danish Lucia song by Alex Garff:

Nu bæres lyset frem                       - Now worn light up
stolt på din krone.                          - proud of your crown.
Rundt om i hus og hjem                  - Around the house and home
sangen skal tone.                            - the song should sound.
Nu på Lucia-dag                            - Now on Lucia Day
hilser vort vennelag                         - welcome to our friends
Santa Lucia, Santa Lucia.               - Santa Lucia, Santa Lucia

Her ved vor ønskefest                    -  Here at our desire celebration
sangen skal klinge.                          - the song to fade.
Gaver til hver en gæst                     - Gifts for every guest
glad vil du bringe.                           - glad you bring.
Skænk os af lykkens væld              - Grant us the happiness wealth
lige til livets kvæld                          - right to life eve
Santa Lucia, Santa Lucia.               - Santa Lucia, Santa Lucia.

As starting recipe for the bun I used this recipe on classic buns, which really have become my favorite bun recipe. Other recipes on Lucia buns could be these saffron buns a la Anne´s Food,  Lucia bunssaffron pot bunsLucia buns year 2017 & Lucia buns 2018.

How to roll the bun into the right shape you can below on these photos:












Lucia buns: 18-20 buns
  • 650 g wheat flour
  • 50 g sugar
  • 125 g butter - soft
  • 50 g fresh yeast
  • 1 egg
  • 8 g salt
  • 0.25 g saffron
  • 1 organic orange - zest and juice
  • 2 dl whole fat milk
  • egg wash for glazing
  1. Weigh all the ingredients directly into the mixing bowl of the stand alone mixer. Keep salt & sugar away from the yeast.
  2. Place the bowl on the stand-alone mixer.
  3. Start knead the dough at speed 1 for 8 minutes.
  4. Afterwards increase the speed to 4, knead for 2 minutes. Check the consistency of the dough. If it is not OK, when knead it at speed 4 for another 2 minutes. Again check the consistency. If needed, knead again for 1 minute and when check consistency of the dough.
  5. Remove the dough from the mixing bowl and place it on the kitchen table sprinkled with flour.
  6. Let the entire dough raise for approx 30-40 minutes under a damp cloth.
  7. When you evaluate, that the dough has raise enough, divide the dough into smaller pieces with a weight of 75 g each.
  8. Shape the dough pieces into the shape of Lucia bun look at the photos above
  9. Place the bun pieces on the baking tray covered with baking parchment. 
  10. Let the bun raise for second time for approx 40 minutes under a tea towel.
  11. Heat up the fan oven to 200'C.
  12. Bake the bun at 200'C for 15 minutes, turning the baking trays around after 8 minutes to get an even baking.
  13. Cold down the buns, before serving them with a nice cup of tea/coffee.

December 12, 2019

Christmas Calendar 2019 Day 12 - Pickled red onions with Christmas twist


A lot of the thing, which you made in your kitchen as preparation for Christmas celebration are a lot of sweet stuff. But during the Christmas time you will also eat a lot of Christmas lunches and for this part of Christmas you also need some savoury stuff like these pickled red onions.

The pickled red onions can be used as supplement/garnish/toppings on pickled herrings (very Danish foods for Christmas lunches), meat balls, meat pates etc.

The spices in the sweet vinegar liquid is juniper, black pepper corn and carnation. The use of carnation is really a Christmas spice for me. Some people will spike orange with carnation and use the oranges as part of their Christmas decoration.

I have found this recipe in the weekly magazine "Søndag", and I have made no modification to it.

It is very easy to make these pickled red onions as it does not involve a lot of work in the kitchen. The only thing, which you should prepared yourself for is crying eyes as you slices the red onions into thin slices :-)

Pickled red onions with Christmas twist: - 4 glasses

  • 4 red onions - medium sized
  • 10 black pepper corns
  • 10 carnations
  • 10 junipers
  • 5 dl plain vinegar
  • 5 dl sugar
  • Potassium sorbat - optional
  1. Start by adding boiling water to the glasses.
  2. Peel the red onions, divide each onion into 2, slice each half in thin slices.
  3. Empty the glasses for water.
  4. Add the sliced onions into the glasses.
  5. Divide the spices (carnation, juniper and pepper corns) equal between the glasses.
  6. Heat up the vinegar and sugar, until the sugar is dissolved. Add in potassium sorbat.
  7. Pour the warm vinegar liquid into the glasses.
  8. Close the glasses and store them cold.
  9. Let the red onion pickle for minimum the night over, before you use it.

December 11, 2019

Christmas Calendar 2019 Day 11 - Lønnestræde's Christman Jam 2019


This evening I have making the limited edition of Lønnestrædes Christmas Jam of 2019. And it is only available in 8 x 100 ml glass jars, so when the last glass is eaten/brought my work colleagues, everyone has to wait for the Christmas of 2020, before a new portion will be created :-)

For me the Christmas Jam is the jam with the addition of something extra, which in this case is the addition of cognac at the very end of the jam making process, so you do not boil off all the alcohol.

Previous years I have been making this Christmas Jam.

Lønnestræde's Christmas Jam 2019: - 8 glasses
  • 600 g berry mixture - frozen (blueberry, blackberry, red currant, raspberry and red currant
  • 200 ml water
  • 1 teaspoon citric acid per 1000 g jam (fruit and sugar together)
  • 300 g sugar
  • 7 g pectin per 1000 g jam (fruit and sugar together)
  • 3 tablespoon cognac
  • Potassium sorbat - optional
  1. Add the frozen berry mixture together with the water and citric acid into the cooking pot.
  2. Put the cooking pan on the stove, heat up the content, so the berries start to boil. 
  3. Prepare the jam glasses either by heating up in the oven or adding boiling water to them.
  4. Stir in the pectin, let it simmer for 3-5 minutes before adding in the sugar.
  5. Add the sugar to the jam mass and stir until it is dissolved.
  6. Bring the jam to a rolling boil and boil hard until the setting point is reached. Stir the jam frequently.
  7. Test of set after 2-4 minutes using the flake test.
  8. When the setting point is reached, remove the pan from the heat and leave it to stand for approx. 5 minutes. As the jam settles, push any scums from the surface of the pan to the side and remove it with a metal spoon. The purpose for the waiting step is well to build viscosity in jam, so the fruit pieces will be trapped inside the jam inside of be going to the top of jam.
  9. Stir in the cognac.
  10. Pour the jam into the prepared glasses, fill the glasses up to the brim. Remove any scum for the surface of the jam using a tea spoon. Close the glass with a lid.
  11. Leave the glass upright and disturbed to cool and set.
  12. Store at ambient temperature.

December 10, 2019

Christmas Calendar 2019 Day 10 - Almond cakes with raspberry


Marzipan is a very important ingredient used in Danish Christmas goodies. I have located this recipe on almond cakes with raspberry in the weekly magazine Søndag (issue 48/2019). I have made no changes to this recipe. This recipe reminds me much about the marzipan cakes, which you will make for celebration of New Year.

Almond cakes with raspberry: - 10-15 cakes

  • 250 g marzipan
  • 70 g icing sugar
  • 3 tablespoons freeze-dried raspberry
  • 1 eggwhite
  • 50 g almond - medium chopped 
  • freeze-dried raspberry for decoration
  1. Heat up the oven to 200'C.
  2. Whip the egg white into a foam, which is soft and not too firm.
  3. Add the marzipan, icing sugar, freeze-dried raspberry into a mixing bowl. Add the whipped egg white on top and knead everything together by hand.
  4. Roll the marzipan into roll, which you divide by knife into 10-15 slices.
  5. Roll each slice into a round ball, which afterwards is pressed flat.
  6. Place the chopped almond on a plate.
  7. Press each almond cake into the chopped almond, turn the cake up side down, so each side of the almond cake is covered by chopped almond.
  8. Place the almond cakes on a baking tray covered with baking parchment.
  9. Bake the almond cakes at 200'C in the upper part of the oven for 10-12 minutes.
  10. Cool down the almond cakes.
  11. Store the almond cakes in airtight container prior to serving.

December 08, 2019

Christmas Calendar 2019 Day 8 - Nougat confect with pecan nuts


I made a modification to this nougat confect by adding into chopped nuts to get some bite into this sweet treat. Again I have used dark milk chocolate instead of the more normal dark chocolate as I love milk chocolate and really dislike dark chocolatet due to its bitter taste.

Nougat confect: 
  • 100 g soft nougat
  • 50 g dark milk chocolate - chopped
  • 50-75 g pecan nuts - finely chopped
  1. Melt the nougat and dark milk chocolate in the microwave oven little by little, so the chocolate is not burned.
  2. Add in the chopped pecan nuts and stir very well.
  3. Fill the mass into a candy silicone form.
  4. Store the form in the refrigerator for 2-3 hours, until the nougat is firm again.
  5. Remove the nougat from the silicone form.
  6. Store the nougat in an airtight container cold in the refrigerator, until you eat it.

December 07, 2019

Christmas Calendar 2019 Day 7 - Nougat confect


I have made some more Christmas sweets using this recipe on nougat confect as starting point. I have replaced the dark chocolate with dark milk chocolate, as milk chocolate is my preferred choice of chocolate. I have removed both the chopped hazelnuts and pomerans entirely from the recipe.

Nougat confect: 
  • 100 g soft nougat
  • 50 g dark milk chocolate - chopped
  • hazelnut - optional for top decoration
  1. Melt the nougat and dark milk chocolate in the microwave oven little by little, so the chocolate is not burned.
  2. Fill the mass into a candy silicone form.
  3. Store the form in the refrigerator for 2-3 hours, until the nougat is firm again.
  4. Remove the nougat from the silicone form.
  5. Store the nougat in an airtight container cold in the refrigerator, until you eat it.

December 06, 2019

Christmas Calendar 2019 Day 6 - Carrot buns with Christmas twist


Since I have learned to bake these classic buns at the bread baking course, they have become a favorite of mine. I decided to make a Christmas twist to a carrot version of the classic buns by adding in some orange zest and orange juice. The addition of the orange zest & juice gave a fantastic flovour, in my opinion.

As a good friend was coming around for a cup of tea and she is lactose intolerant, I decided to use water and oil instead of the usual milk and butter.

As the grated carrot bring moisture into the bun dough, I reduce the liquid part from the usual 250 g to 200 g as compensation.

Carrot bun with Christmas twist: - 16-20 buns
  • 650 g wheat flour
  • 50 g sugar
  • 100 g rape seed oil
  • 50 g fresh yeast
  • 50 g egg - or just use 1 egg
  • 8 g salt
  • 1 organic orange - zest and the juice squeezed of the orange 
  • 150 g water 
  • 200 g carrot - large grated
  • 1 egg - whipped for glazing
  1. Weigh all the ingredients directly into the mixing bowl of the stand alone mixer. Keep salt & sugar away from the yeast.
  2. Place the bowl on the stand-alone mixer.
  3. Start knead the dough at speed 1 for 8 minutes.
  4. Afterwards increase the speed to 4, knead for 2 minutes. Check the consistency of the dough. If it is not OK, when knead it at speed 4 for another 2 minutes. Again check the consistency. If needed, knead again for 1 minute and when check consistency of the dough.
  5. Remove the dough from the mixing bowl and place it on the kitchen table sprinkled with flour under a damp towel..
  6. Let the entire dough raise for approx 40-60 minutes under a damp cloth.
  7. When you evaluate, that the dough has raise enough, divide the dough into smaller pieces with a weight of 75-80 g each.
  8. Shape the dough pieces into bun shapes. Place the bun pieces on the baking tray covered with baking parchment. 
  9. Let the bun raise for second time for approx 40 minutes under a damp tea towel.
  10. Heat up the oven to 200'C.
  11. Glaze the buns with whiped egg
  12. Bake the bun at 200'C for 15-16 minutes.
  13. Cold down the buns, before serving them with a nice cup of tea/coffee.

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