Danish Breakfast | Nick Saraf's FoodLog | Episode 10
- 9 years ago
Learn how to make a sumptuous Danish Breakfast spread, with our Chef Nick Saraf only on Get Curried!
In Denmark Breakfast is a hearty affair of Rundstykker (round Buns), Rye Bread with slices of Ham or cheese and of course the lovely Danish. Let's see Nich Saraf cook up this traditional Danish breakfast!
Wienerbrød – Danish
Ingredients:
480g flour
345g butter
30g yeast
120ml water
120ml cream
1/2tsp cardamom/cinnamon
1/2tsp salt
55g sugar
2 eggs
Jam for filling
eggwash
Icing for Wienerbrød
100g icing sugar
2-3tbsp warm milk
1/2 tsp vanilla essence/extract
Method: Take flour in a big bowl and add cold butter to it, the butter should be cut to the size of kidney beans or smaller. Mix it slightly. Add sugar, salt, cinnamon, milk, heavy cream, 2 eggs and yeast, mix everything into a dough. Once the whole dough comes together wrap it in kling film and keep it in the fridge for about 4 hours. After 4 hours give the dough 3 folds like given to the puffed pastry. After the folds chill it in the fridge for 30 mins. After 30 mins, cut the pastry into 2 halves. Take the first half and roll the dough thin enough into a rectangle, cut the edges to make it into a perfect rectangle. Not cut strips on the side on the rectangle and then spread the jam in the centre, make sure that the jam has cooled down. Now fold the cutted edges to make braids. Once done, eggwash them and bake it in a preheated oven for 15 -18 mins for 200 degrees. You can also make small biscuits out of the offcuts. After your wienerbrod is ready, put some icing on it.
Icing for Wienerbrød
Method: Sieve icing sugar and add milk and vanilla essence to it. Mix it well and chill it in the fridge.
Jam for filling
Method: On a high flame, cook cherries, sugar and water, cook the mixture till it reaches 105 degrees.
Rugbrød - Rye Bread
Ingredients
375g rye flour
165g whole wheat flour
350ml warm water
14g yeast
100ml buttermilk
1tbsp golden syrup
3/4 tbsp salt
25g sunflower seeds
25g flax seeds
25g sesame seeds
Method: Heat some water on a low flame and add yeast to it, make sure that the saucepan is off the flame when you are adding the yeast. Let it dissolve. Pour this water in a bowl and add buttermilk, golden syrup, sunflower seeds, flax seeds, sesame seeds, flour and rye flour and bring the mixture together till it roughly forms a dough. Take the dough on and surface and knead the dough for 10 mins. Keep the kneaded dough back into the bowl and cover it with kling film and let it rest for 2 hours. After 2 hours, take the dough and put it in a rectangular pan. Let it rise for 30 mins and after that period, once the bread is risen make incisions to it with a skewer and bake it in the oven for about 1 hour 10 mins at 200 degrees.
Øllebrød
Ingredients
4 slices of Rugbrød
half a bottle non alcoholic beer
Butter
cream
Method: After the rye bread is cooled completely, cut the brwead into small cubes and take them in a bowl, add non alchoholic beer to completely submerge it, now add the whole mixture to a sauce pan and heat it in a medium heat, once the mixture is heated blend the mixture till it turns to mush. Now add cream and mix it well, take it off the heat and add butter to it and mix it again.
Rundstykker - Danish Breakfast Buns
Ingredients
25g butter
300ml milk
30g yeast
200g flour
200g whole wheat flour
1 tsp salt
poppy seeds
egg wash
Method: Take equal amount of regular flour and whole wheat of flour, butter, and mix it well, add salt, milk, and yeast and bring all of this together, tip the paste on a floured surface and knead it till you get a dough. Once the dough comes together, cover it with kling film and keep it for resting for about 1/2 and hour. After rising, divide it into small portions and roll it to form a bun. After the buns are made, keep them aside for half and hour to prove, after proving egg wash them and put on some poppy or sesame seeds, make small incisions on the top. Bake them in the oven for about 15 – 20 mins for about 230 degrees.
Host: Nick Saraf
Director: Vaibhav Dhandha
Camera: Manjeet Katariya, Kavaldeep Singh Jangwal, Akshay Durgule
Editing: Ravi Varma
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
In Denmark Breakfast is a hearty affair of Rundstykker (round Buns), Rye Bread with slices of Ham or cheese and of course the lovely Danish. Let's see Nich Saraf cook up this traditional Danish breakfast!
Wienerbrød – Danish
Ingredients:
480g flour
345g butter
30g yeast
120ml water
120ml cream
1/2tsp cardamom/cinnamon
1/2tsp salt
55g sugar
2 eggs
Jam for filling
eggwash
Icing for Wienerbrød
100g icing sugar
2-3tbsp warm milk
1/2 tsp vanilla essence/extract
Method: Take flour in a big bowl and add cold butter to it, the butter should be cut to the size of kidney beans or smaller. Mix it slightly. Add sugar, salt, cinnamon, milk, heavy cream, 2 eggs and yeast, mix everything into a dough. Once the whole dough comes together wrap it in kling film and keep it in the fridge for about 4 hours. After 4 hours give the dough 3 folds like given to the puffed pastry. After the folds chill it in the fridge for 30 mins. After 30 mins, cut the pastry into 2 halves. Take the first half and roll the dough thin enough into a rectangle, cut the edges to make it into a perfect rectangle. Not cut strips on the side on the rectangle and then spread the jam in the centre, make sure that the jam has cooled down. Now fold the cutted edges to make braids. Once done, eggwash them and bake it in a preheated oven for 15 -18 mins for 200 degrees. You can also make small biscuits out of the offcuts. After your wienerbrod is ready, put some icing on it.
Icing for Wienerbrød
Method: Sieve icing sugar and add milk and vanilla essence to it. Mix it well and chill it in the fridge.
Jam for filling
Method: On a high flame, cook cherries, sugar and water, cook the mixture till it reaches 105 degrees.
Rugbrød - Rye Bread
Ingredients
375g rye flour
165g whole wheat flour
350ml warm water
14g yeast
100ml buttermilk
1tbsp golden syrup
3/4 tbsp salt
25g sunflower seeds
25g flax seeds
25g sesame seeds
Method: Heat some water on a low flame and add yeast to it, make sure that the saucepan is off the flame when you are adding the yeast. Let it dissolve. Pour this water in a bowl and add buttermilk, golden syrup, sunflower seeds, flax seeds, sesame seeds, flour and rye flour and bring the mixture together till it roughly forms a dough. Take the dough on and surface and knead the dough for 10 mins. Keep the kneaded dough back into the bowl and cover it with kling film and let it rest for 2 hours. After 2 hours, take the dough and put it in a rectangular pan. Let it rise for 30 mins and after that period, once the bread is risen make incisions to it with a skewer and bake it in the oven for about 1 hour 10 mins at 200 degrees.
Øllebrød
Ingredients
4 slices of Rugbrød
half a bottle non alcoholic beer
Butter
cream
Method: After the rye bread is cooled completely, cut the brwead into small cubes and take them in a bowl, add non alchoholic beer to completely submerge it, now add the whole mixture to a sauce pan and heat it in a medium heat, once the mixture is heated blend the mixture till it turns to mush. Now add cream and mix it well, take it off the heat and add butter to it and mix it again.
Rundstykker - Danish Breakfast Buns
Ingredients
25g butter
300ml milk
30g yeast
200g flour
200g whole wheat flour
1 tsp salt
poppy seeds
egg wash
Method: Take equal amount of regular flour and whole wheat of flour, butter, and mix it well, add salt, milk, and yeast and bring all of this together, tip the paste on a floured surface and knead it till you get a dough. Once the dough comes together, cover it with kling film and keep it for resting for about 1/2 and hour. After rising, divide it into small portions and roll it to form a bun. After the buns are made, keep them aside for half and hour to prove, after proving egg wash them and put on some poppy or sesame seeds, make small incisions on the top. Bake them in the oven for about 15 – 20 mins for about 230 degrees.
Host: Nick Saraf
Director: Vaibhav Dhandha
Camera: Manjeet Katariya, Kavaldeep Singh Jangwal, Akshay Durgule
Editing: Ravi Varma
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited