Hi everyone! If you’ve been following along with recent recipes on our blog, you’ll know that we just shared a base recipe for wienerbrødsdej, or Danish pastry dough.
Welcome…to the recipe that has undoubtedly challenged us the most on this blog! We started our journey on Skandibaking by immediately working on recipes for homemade Danish pastries, as these are one of our favorite treats.
If you had to choose one fruit or flavor that reminded you of the start of spring, what would it be? For me, nothing screams sunshine and springtime more than rhubarb.
A little over a year ago, in March of 2021, we posted one of our favorite bread recipes we’ve ever developed. Soft, fluffy, slightly sweet gulerodsboller, or carrot bread rolls.
We haven’t shared a classic Danish pastry recipe in a while, so we’re super excited for today’s post! When we started our blog, we very quickly developed and posted recipes for our favorite traditional Danish pastries, like spandauer, kanelsnegle, and tebirkes.
Hi everyone! It has been a few weeks since our last blog post. Sofie was on her honeymoon and then we had to catch up on developing some recipes so we took a little hiatus, but we’re back now!
Over Christmas, I traveled to Denmark to visit my grandmother and extended family. While I was there, I took a peek in a couple of old cookbooks to get some ideas for new Skandibaking recipes.
We can’t believe it’s already nearing the end of February! Time has been flying by, and before we even know it, it will be springtime again.
Marzipan is one of our favorite sweets in the whole world, and we love any baked good made with it. It’s just so sweet and the almond taste is absolutely delicious.
