HOME & AWAY / MY HOME / Food we love / Brunch and Birthdays
Kagemand or Kagekone
 
The Pastry Man or Woman you make, by cutting
your Brunsviger into the shape of a boy or a girl
and docorating him or her with icing and different
candy that the kids like.
Don't forget the beheading and traditional screaming before eating :-)

Brunsviger - the traditional Danish pastry for birthdays

What you will need:

Equipment :
A scale, a measuring cup, a saucepan, a steel whisk, silicone spatula, a mixing bowl, a mixer, a rolling pin, your oven’s roasting pan and a timer.

Ingredients :
Dough:
2 cups or 400 g flour
1/2 cup or 100 g butter
0.2 cup or 50 g yeast
0.2 cup or 50 g sugar
1 egg
Approx ¾ cup or 2 dl lukewarm milk (101 F or 38 C)

Remonce – the pastry topping:
1/2 cup or 100 g butter
0.6 cup or 150 g firmly packed brown sugar
1 tablespoon vanilla
2 tablespoons cake crème

How you make it:

Warm the milk and let the yeast dissolve in it. Pour the liquid into a bowl and sprinkle in the flour while blending with a spoon. Continue stirring in the remaining ingredients. With floured hands and working on lightly floured surface, pat pastry together to form round, smooth dough. Now let the dough rest in the bowl covered with a tea towel somewhere warm for about 20 minutes.

Next roll out the dough till it fits in your oven’s roasting pan. Transfer the dough to the pan, patting it in to fit the pan’s shape.

Mix the ingredients for the remonce until the pastry topping forms a smooth mass.

With fingertips, pat and press the dough into the pan to make small dents on bottom and cover sides half way up. Avoid making sides to thick. Spread the remonce over the bottom of the dough.

While the oven preheats to 425°F or 220°C (350°F or 180°C hot-air oven) leave the pastry to rise further on a warm spot for 30 to 40 minutes.

Bake in the preheated oven for about 15 minutes. Make sure the pastry isn’t baked too long.

Københavnerbirkes - sweet breakfast buns

What you will need:

Equipment :
A scale, a measuring cup, a saucepan, a steel whisk, silicone spatula, a mixing bowl, a mixer, a rolling pin, your oven’s baking sheet and a timer.
 
Ingredients :
Dough:
1.3 cup or 300 g flour
0.4 cup or 100 g butter
0.1 or 25 g sugar
1 egg
0.2 cup or 50 g yeast
1/2 tsp salt
Approx 0.42 cup or 1 dl lukewarm milk (101 F or 38 C)
 
Remonce – the pastry filling:
0.4 cup or 100 g butter
0.4 cup or 100 g sugar
 
1 egg for brushing
Blue poppy seeds for decoration
 
How you make it:
 
Let the yeast dissolve in the lukewarm milk. Pour the liquid into a bowl and sprinkle in the flour while blending with a spoon. Continue stirring in the remaining ingredients. With floured hands and working on lightly floured surface, pat pastry together to form round, smooth dough. Now let the dough rest for a couple of minutes.
Next roll out the dough and make a 20x65 cm rectangle and spread the remonce (butter and sugar mix) hereon.
Then fold the dough 2/3 from the wide side from the left and 1/3 from the right to make 3 layer of dough. Cut the 65 cm piece of dough into 16 pieces and transfer them on to the baking sheet covered with baking paper.
 
While the oven preheats to 425°F or 220°C (400°F or 200°C hot-air oven) leave the Københavnerbirkes covered with a tea towel to rise further on a warm spot for about 45 minutes.
 
Whisk an egg and brush it on to the 16 pieces. Springle them with blue poppy seeds.
 
Bake the sweet breakfast buns in the middle of the preheated oven for about 10 minutes. Enjoy!

Kanelkringle - the famous Danish "coffee bread"

What you will need:

Equipment :
A scale, a measuring cup, a saucepan, a steel whisk, silicone spatula, a mixing bowl, a mixer, a rolling pin, a pair of scissors, your oven’s baking sheet and a timer.
 
Ingredients :
Dough:
1.1 cup or 250 g flour
1/4 cup or 50 g butter
0.1 or 25 g yeast
1/4 cup or 50 g sugar
1 egg
Approx 0.42 cup or 1 dl lukewarm milk (101 F or 38 C)
 
Remonce – the pastry filling:
1/4 cup or 50 g butter
1/4 cup or 50 g firmly packed brown sugar
0.06 cup or 15 g cinnamon
0.11 cup or 25 g raisins if you like

How you make it:

Let the yeast dissolve in the lukewarm milk. Pour the liquid into a bowl and sprinkle in the flour while blending with a spoon. Continue stirring in the remaining ingredients. With floured hands and working on lightly floured surface, pat pastry together to form round, smooth dough. Now let the dough rest in the bowl covered with a tea towel somewhere warm for about 15 minutes.
 
Next roll out the dough and make a 20x40 cm rectangle and spread the remonce hereon. Then roll the dough tight from the wide side and transfer it to the baking sheet covered with baking paper.
 
Now do this to make the filling visible:
 
Whisk the egg and brush it on to the dought.
 
While the oven preheats to 425°F or 220°C (400°F or 200°C hot-air oven) leave the kanelstang covered with the tea towel to rise further on a warm spot for 40 minutes.
 
Bake the pastry in the preheated oven for about 20 minutes. Decorate with icing when completely cool.
Maj-Britt Vittrup Nielsen