As we get further and further into December, I can feel the anticipation in the air. I am impatient for Christmas to come, as it is my favorite holiday, but it’s important to savor it.
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.
It’s mid-May and the weather is slowly starting to get warmer here in America and the UK. I think that it is a simple fact that when the sun comes out, we all start to crave ice cream.
February in Scandinavia is the season of Fastelavn and fastelavnsboller. In Denmark, this holiday is similar to Carnival and involves children dressing up in costumes and hitting barrels filled with candy.
We love bread rolls. Possibly more than regular loaves of bread, and that’s a significant statement for us. They’re just the perfect little package of bread, with lots of crust on the outside and a fluffy interior.
Summertime means warm weather and lots of sun. And the best dessert to eat in the summer weather? Ice cream. This is the ice cream version of a classic Danish birthday cake!
If you’re ever looking for an impressive dessert to make for any special occasion, this is the one. Cake is great and all, but choux pastry is supremely underrated as a dessert!
If there’s one thing that has been good about the pandemic, it’s been the homemade bread craze. Before COVID, we didn’t make that much bread at home – it just seemed like too much work!
