Fastelavnsboller af wienerbrødsdej (Hazelnut and Salted Caramel Danish Carnival Buns)
Today’s an exciting day – our final fastelavnsbolle recipe of the year! This version is filled with a hazelnut remonce, whipped cream, and salted caramel.
“Easier” Danish Pastry Dough
While we already have a Danish pastry dough recipe, this is a slightly tweaked alternative, with enough changes that it made sense to list it separately! It uses less butter and more flour, making it easier to work with and laminate the dough.
Recipe For Success: Five Tips For Baking Danish Pastries
Wienerbrød is what we call Danish pastries in Denmark, which translates to “Vienna bread.” This is because Austrian bakers were actually the first to bring these techniques to Denmark. The irony is that nowadays, these pastries are known as “Danishes” throughout the rest of the world, but “Vienna bread” in Denmark!
Recipes For You: Advanced Bakers
Hi everyone! Welcome to another blog post and another edition of our “Recipes For You” series. This one is geared towards our advanced bakers out there or just those home bakers that love a challenge!
