Recipes with Currants

Simnelkage

Oven preheated to 150 degrees. A 20 cm springform covered with baking paper. Paper greased and sprinkled lightly with flour. Butter and sugar whipped light and easy. The eggs are added gradually. Sift flour, baking powder, allspice, ginger, clove, cinnamon,

Hedevigere (Sønderjysk)

Dissolve the yeast in lukewarm milk. Sugar and 50 g butter is stirred together, add the currants, sukat and cardamom. Stir the flour and milk alternately in the dough. When the dough is well kneaded, set it to uplift in 2 hours. Then knead the rest of the b

Carnival horn or – rods

Dissolve the yeast in the lukewarm milk, and then the flour and the other ingredients kneaded in a uniform dough, shaped into a ball and raises to double in size in a warm place, covered. The dough rolled out to a square piece, which is divided diagonally (

Genuine Dredsner Stollen (German Christmas cake)

Term the flour, make a recess and came crumbled yeast, along with ½ TSP. sugar and a little of the milk in and make a little fordej in the Center. The dough should raise slightly. Mix flour in fordejen, and little by little, sugar, vanillekorn, nutmeg, clove,

Coconut species

Fat, sugar and eggs kneaded together. Then add the flour, desiccated coconut and currants. Portion dough into 3 equal pieces, which rolled out to 3 sausages a 50 cm. length. Each sausage is split into 30 pieces. Put on plate and press flat. Bake at 250 degr

Currants triangles

All ingredients thoroughly kneaded together into a uniform dough. The fat must not, however, softened, but had his normal consistency, or gets the dough too soft. The kneaded dough into four equal pieces, each of which rolled into sausage shape ca. 30 cm. S

ASTA-cake (English crumpet)

stir in margarine and sugar in the 1/4 hour add the egg then the sifted flour with the milk at the same time mix the spices it cleaned currants the shredded sukat and lemon scale and possibly. the juice in this tube tv natronen out with 1/4 dl milk and add thi

Mincepie

Gather the dough until it is smooth. Press for two flat buns, and let the dough rest in the fridge for at least an hour. Roll out until it is very thin, approximately 2 mm. and serve 2 large tart molds with the. Advantage mincemeat ´ a in them any. excess doug