Both Joshua and I trace our ancestry to Denmark (or at least the tiny Faroe Islands they rule), so Danish foods are fun part of the holidays for me.
These breakfast pastries are one of my family’s favorites, but with a little deviance from the original. Thanks to my mom’s tweaking, the rich and decadent pastries are transformed into rich-and-somewhat-more-healthy pastries, but still so yummy.
Smor means butter in Danish, as you might guess from the recipe.
Smorkaka: Danish Breakfast Pastries
- scant cup milk
- 1 ½ T yeast
- 1 ½ T sugar
- 1 cup butter
- 1 egg
- ¾ tsp salt
- Approx. 3 ½ cups flour (I use 1 ½ wheat)
- 1 cup pudding (use store bought or make your own.)
- 1/2 cup butter
- 1 1/2 cups powdered sugar
- 2 tsp cinnamon
- Raisins, optional
- 3/4 cup powdered sugar
- 1 T butter
- a few drops of milk
Prepare pudding, and refrigerate.
Combine milk yeast and sugar. Let sponge five minutes. Add butter, eggs and salt. Add flour ’til it stops sticking. Let rise 30 minutes.
Meanwhile, mix together powdered sugar, butter and cinnamon.
Press 1/3 of dough into well greased 10×15 pan. Spread with thin layer of powdered sugar mix, then one cup pudding. Sprinkle with raisins (if desired.) Roll out rest of dough. Spread with powdered sugar mix. Cut into 18-24 pieces and place on the pudding. Rise 30 minutes.
Bake at 400 for about 15 minutes or until lightly golden.
Cool slightly and drizzle with frosting.
Healthy? maybe not. But you should have seen the original recipe!