Påskereder (Braided Bun Easter Nests)
As March starts to wind down over the next week and a half, we are very much looking forward to the start of spring. The change of seasons is always exciting, but winter to spring always feels the brightest.
As March starts to wind down over the next week and a half, we are very much looking forward to the start of spring. The change of seasons is always exciting, but winter to spring always feels the brightest.
About a year ago, we created a recipe for the blog called “hyggeboller” (you can find the recipe here). They were inspired by a recipe I found in an old Danish cookbook, called “Vi Bager” by Hanne Flensborg Thomsen.
Today’s recipe is exciting to share. We won’t claim to have invented these, since they are a somewhat basic concept and I’m pretty sure others have made them before us.
As we have worked on this blog, many of our recipes, while they are our own way of doing things, are not anything new. We base our blog on many baked goods and desserts that already exist.
We have talked a lot about Danish culture on this blog, particularly the word “hygge.” If you want to learn more, check out our blog post: “‘Hygge’ – Not Just For The Wintertime!”
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.
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.
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.
November is coming to an end, which means it’s Thanksgiving time in the US! Our favorite part of Thanksgiving is by far the food and quality time spent with family.