Viking Magazine - Jan/Feb 2024 - 21

2. Roll out the dough on a lightly-fl oured
work surface into a 20-inch square.
Spread the sliced butter over the
dough, about 4 inches in from the
edge, so the square of dough has a
smaller square of butter on top. Fold
the corners of the dough over the
butter so they meet in the center,
making a smaller square parcel.
3. Carefully roll the dough into a
16 x 24-inch rectangle, making sure
the edges don't crack and that the
butter stays inside the parcel.
4. Fold the dough so the butter is layered
within it. Starting from a short side,
fold the bottom third of dough over
the middle third, then fold the top
third down over that. Roll it out again,
then fold in thirds in the same way.
Repeat three times, wrapping the
dough in cling fi lm and resting it in the
refrigerator for 15 minutes between
each repeat.
5. Finally, roll out the dough on a fl oured
work surface and cut out 20 squares.
Take each one and press all the corners
together. Place, corners down, on a
baking tray lined with baking parchment.
Cover with dish towels and leave
to rise for 1 hour in a warm place.
Winter Spiced Pastry
Trine Hahnemann, chef and author of " Scandinavian Baking, " says there is a pastry
for every season. The summer calls for danishes with custard and jam, while winter
necessitates hearty, comforting fl avors. " When it's cold outside and my world is
covered in snow and silence, I like something spicy which goes well with a hot drink, "
she writes. Hahnemann recommends pairing these spiced pastries with a glass of
White Gløgg (mulled wine).
MAKES 20
RECIPE BY TRINE HAHNEMANN ( " SCANDINAVIAN BAKING " )
INGREDIENTS
5 tsp. fresh yeast
5/8 cup lukewarm water
1 egg, lightly beaten,
plus 1 egg for brushing
2 Tbsp. granulated sugar
1/2 tsp. salt
2 3/4 cups fl our, sifted,
plus more for dusting
2 tsp. ground cinnamon
1 tsp. ground coriander
1 tsp. ground cardamom
1/4 cup raisins
1 3/4 oz. mixed candied peel
1 1/8 cups butter, chilled and sliced
@sonsofnorway
INSTRUCTIONS
1. In a mixing bowl, crumble the
yeast into the water and stir to
dissolve. Stir in the egg, sugar
and salt. In a separate large
bowl, combine the fl our, spices,
raisins and candied peel, then
stir in the yeast mixture until the
dough comes together and leaves
the edge of the bowl. Turn it on
to a fl oured work surface and
knead for 5 minutes until shiny,
but not sticky. Return it to the
bowl, cover with cling fi lm and
leave to rise in the refrigerator
for 15 minutes.
6. Preheat the oven to 425°F. Brush the
pastries with whisked egg and bake
them for 10 minutes. Then, reduce the
oven temperature to 400°F and bake
for 10 to 15 more minutes, keeping an
eye on the pastries so they do not turn
too dark. Let cool on a wire rack.
Recipes and photos from " The Nordic Baker "
by Sofi a Nordgren (©2021) and " Scandinavian
Baking " by Trine Hahnemann (©2014).
Reprinted with permission from Quadrille,
an imprint of Hardie Grant Publishing.
Jan/Feb 2024
21
Viking Magazine - Jan/Feb 2024

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