Mash the yeast in the milk, or dissolve dry yeast. Stir in enough sifted flour to make a light dough. Stir until it leaves the sides of the bowl.
Knead and fold a few times in the bowl, then cover with a cloth and set in a warm place to rise until doubled in bulk.
Beat eggs and beat in the sugar. Add chopped almonds, cardamom seeds, cinnamon and butter. Mix into the dough. Knead until smooth and until it leaves the sides of thebowl. Addremaining flour and knead. Let rise again until doubled in bulk.
Knead on floured board until smooth and firm bot not hard.
Shape into small round buns or rolls. Place on a greased baking sheet or pan, cover with a towel and let rise 1 hour. Brush with a beaten egg.
Bake in a preheated 400º oven 15 to 20 minutes or until golden brown. Remove and fill.
Mix the ground almonds with the powdered sugar and the 2 beaten egg whites until smooth. Thin with a little cream if necessary.
Whip the rest of the cream.
Cut off the tops of the buns or rolls, spread each with the almond filling. Add a tablespoon of whipped cream. Replace tops. Sprinkle each with a little powdered sugar.
Makes 5
Dissolve yeast in the lukewarm water and set aside. Combine milk, salt, sugar and butter. Cool to lukewarm and add to the yeast mixture.
Beat eggs, add nutmeg and flavorings and stir into the milk and yeast mixture. Gradually work in 1 cup of flour, beating until smooth. Add more flour to make a very soft dough.
Turn dough onto a floured board and knead until smooth. Round up the dough and place in a greased bowl and let it rise until light, about 1 hour. Punch down and roll out on the board into a rectangle 8 × 10 inches.
Cut 1/3 of the ½ cup of butter into small chunks over one long side of the dough. Press edges together. Chill for 1 hour.
Roll again. Butter the center 1/3 of the rectangle this time. Fold over one side of the dough, then the other side, and pinch the edges firmly. This time there will be 3 thicknesses of dough. Chill for 1 hour.
Divide dough into 5 pieces. Roll each into a small rectangle. Combine the 2 tablespoons of sugar, the cinnamon and ground almonds and sprinkle the mixture over each piece of dough. Roll each as for jelly roll. Cut in 1-inch pieces. Place on lightly greased baking sheets.
Bake 30 to 35 minutes in a preheated 375º oven. Brush with a glaze of syrup or thin powdered-sugar frosting.
The cuisine of Denmark can be associated with the food of Scandinavian countries. The Danish cuisine is influenced by other countries like Holland and Sweden and some part of Germany. Freshness of the cooking ingredients is the most significant part of Danish cuisine. The cooking style and the food habits of Denmark are closely associated with the climate and vegetation of the country. In recent years with the significant growth of communication the influence of the other European countries and even United States in the Danish food are well noticed. However the original food of Denmark is usually very rich and fatty involving a usage of dairy product and beer.
Before industrialization and availability of modern technologies the Danish cuisines were to an extent different from the present days. Food were smoked or pickled to preserve and store food for long. The prevalence of seafood in Danish diet can also be detected as this country comprises of numerous islands. People of Denmark are not only satisfied with good quality of food but they make it a point to have a perfect ambience while enjoying their food. Danish people prefer to have their dinners in candle light with a soft music playing behind.
Meat, fish or any other kinds of seafood is staple part of Danish cuisine. Potato is the indispensable vegetable of Danish diet and in all the meals of the day their presence is found. Like any other Scandinavian country bread is present in every household of Denmark as a part of their diet.
Denmark cuisine has been has been noticing changes in recent year with the health conscious diet of the new generations. This is making them embrace food and cooking style of other cultures spontaneously.
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