I celebrated Norway’s Constitution Day (17 May) early this year by giving a talk at my CWA branch meeting yesterday.
Along with a talk about Norwegian culture and traditions, I baked a “taste of Norway” for them to enjoy with a cuppa.
Wienerbrød (pronounced Wiener-brer) are one of my all time favourite Norwegian treats…after my mum’s waffles. My mum didn’t make them a lot but it was always a special day when we smelt the yeasty cardamom buns proving slowly on top of the billiards table.
I only recently discovered that Wienerbrød is the Scandinavian name for Danish pastry. Not to be confused with the sad ‘continental breakfast’ pastries you see around bakeries, cafes and hotels. These are the real McCoy.
And every region of Scandinavia seems to have their own variation, particularly with the filling. The Norwegian version I’m sharing with you here has cinnamon sugar rolled up in them. Danish versions are often filled with fruit or nut pastes. And in Sweden, they bake them with lump sugar on top (just like the ones you get at Ikea).
The actual dough is a snap to make if you have a food processor and stand mixer with a dough hook (for the eminently lazy cooks like myself) but I’m told there is something therapeutic about kneading dough.
What makes it Danish pastry is that you create layers of butter in the dough to give it a flaky quality but it is a yeast based dough. It’s actually not that difficult to do – if you can use a rolling pin and are a deft hand at buttering bread, then this is the perfect baking project for you.
The hardest part is waiting for them to prove – they like a cool spot that is draught free to languish for 2 -3 hours.
I picked up the gorgeous baking papers from Ikea on sale after Xmas.
Quite simply, they are delicious and perfect with a cup of coffee (the national beverage of Norway).
The CWA ladies enjoyed them immensely. Thanks Mum. Hurrah!
- 360g plain flour
- 3 Tblsp butter, chilled
- 3 Tblsp sugar
- 1 tsp ground cardamom
- 2 tsp (14g) dry instant yeast
- 1 big egg
- 150ml milk
- 3 Tblsp soft butter or margarine
- 2 tsp Cinnamon sugar
- 1 cup icing sugar, sifted
- 2 Tblsp water
- Rub butter into the flour to form fine crumbs (or use a food processor).
- In a large bowl, mix together the flour-butter mixture with cardamom, yeast and sugar. Add the egg and milk and mix together til it forms a soft dough. Tip out onto a lightly floured bench and knead until smooth – this will take 5-10 minutes. Alternatively, use a stand mixer with a dough hook to knead to a smooth, elastic dough.
- Roll out the dough to form a rectangle about the size of a baking sheet (it should be approx 5mm thickness).
- Smear one tablespoon of butter across the dough like you’re buttering a slice of bread.
- Fold over the bottom and top of the dough to meet in the centre, then repeat with the sides of the dough to make a neat envelope.
- Roll out the dough again and smear second tablespoon of butter. Fold again as before.
- Roll out again and smear with last of the butter and sprinkle over cinnamon sugar.
- Roll up into a long roll and cut up into 16 even pieces.
- Place onto two baking trays lined with baking paper or into large shallow paper baking cups and allow to rest in cool, draught free spot for 2-3 hours. The buns will double in size.
- Bake in a pre-heated 200°C oven for 8-10 minutes or until tops are golden.
- Allow to cool and then glaze with simple glaze icing.
- Gradually add water to icing sugar to make a smooth, thin icing.
Di, is that where the term ‘layer upon layer upon layer’ came from? LOL Why can’t I live a bit closer? You tease me with your culinary delights! I’d love to give these a try some day. Thanks for sharing Di.
Anne xx
Anne @ Domesblissity recently posted..Next week I’ll be cooking from the "Gourmet Garden"
It’s probably a blessing for our collective hips that we live interstate Anne!
Layer upon layer…. LOL!
D x
Oh Di these look and sound right up my alley! I’m sure these would go down very well in my house!
I’m super impressed with your CWA involvement…checking my local group out has been on my to-do list for a while, thanks for the motivation.
And those IKEA baking cases are gorgeous…I think my hubby is quietly pleased we don’t live as close to IKEA as we used to ;-(
Heather @ Cookbooks & Pattycakes recently posted..A week of Juggling
Thanks Heather. They’re pretty addictive. Let me know when your signed up!
Looks totally yummy, I can practically smell them from Sydney. My mind has been cast back about 35 years to when I used to make real Danish pastries as a teenager. They were so decadent and delicious, I remember spreading the butter and the waiting. One for my to-do file!
Seana Smith recently posted..10,000 Steps A Day Challenge – Days Six and Seven
Definitely worth adding to your To Do file Seana!
They look so delightful! And this is like the best of both worlds with the pastry and bread!
Lorraine @ Not Quite Nigella recently posted..Misky Cravings, Fairfield
Thanks Lorraine. They taste pretty delightful too!
Ahh! I don’t care how hard it’s name is pronounced, as long as I get to taste a piece of heaven.
Bookmarked this page! 
Annmarie Russell recently posted..Green Clean: The Eco-Friendly Laundry Room
Happy baking Annemarie!
Thank you for the recipe here.. I just hope i can try this soon and see if my kids and husband would love it..
Gisele recently posted..Recommended Home Remedies For Gout
It’s a great weekend recipe Gisele. I’m sure your hubby and kids would adore themv- my 4yo daughter thinks they’re fantastic
Hello Di, thank you for recipe.
Here is a little baking trivia: During the Vienna Congress bakers were in such high demand that Danish bakers were brought in to help. They used their Danish pastry recipes. After the Congress the Viennese bakers created a new recipe from the pastries and – hurray – the croissant was born. Yes, it’s not French, it was created by Viennese bakers.
So, here is a toast to the Danish pastry!
Thank you for sharing that very interesting fact Ingrid. Just goes to show that us Scandinavians really are the kings of pastry! (& explains a lot my personal love of croissants!)
D x