My grandma used to make something similar to the Klejner. Hers is basically an unsweetened and unflavored pastry dough, cut twisted and fried the same way you made the Klejner, then dusted heavily with powdered sugar.
This may be your most endearing video ever, Sune. The cookies look amazing, but it was reassuring to see that even you struggle with things occasionally. (Which is not apparent from the way you effortlessly create the most amazing sourdough bread I've ever seen.)
I'm german and bake a lot of recipes that I got from my grandmother who came from vienna. Zimtsterne, Vanillekipferl and Basler Leckerli are a must have, no idea how to translate this. And the she always made Pfeffernüsse, pepper nuts, that seem quite similar to the Brunskager, only with ground almonds and dark molasses syrup. And her recipe starts with "1 kg white flour" :) - I always wondered how she managed these amounts of very heavy, tough dough just by hand. Also, she let the dough sit vor several days at room temperature before baking. Edit: Now I think of it, I think she got this recipe from friends in sweden, so that matches well ...
Sune, I love your videos and the way you share your knowledge with the world... I have a small tip to share with you, put a few drops of water below the baking sheet and it will not move on the tray when you are trying to put the batter on it 😘
They are addictive. You can use baking powder instead of potash. Corn syrup gives a chewy texture. For proper snap, use a golden syrup, like Lyons golden syrup. You can double the recipe. Roll them into logs, and you can refrigerate overnight if you like!
Cardamom is a must as well. I've never had them with citrus peel. My Grandmother was old school and I learned all my Danish recipes from her. I made a cookbook of her favourites before she passed away.
@@christenagervais7303 Thanks I'll check it out. I went to the local grocery store today and they had a million different flours but couldn't find a cake flour. Must not be used as much here.
@@christenagervais7303 When I say cake flour I mean regular flour with a protein content of about 8-9%. What you are thinking of is self raising flour :)
I say that in the video. You can substitute potassium bicarbonate with baking soda, but they won't be as crispy. The ammonium bicarbonate cannot be substituted 😊
Oh my gosh, those brunkager look very similar to cookies my grandmother made, and I’ve never found a recipe close enough to them. This might do the trick! All three choices today look great. Thanks! (Is hartshorn the same as either of those unusual ingredients you mentioned? It’s used in springerle cookies and, I think, smells like ammonia before it’s cooked.)
From a quick googling, it does look like hartshorn is the same as bakers ammonia aka ammonium bicarbonate. There's a few other names listed on Wikipedia for it as well.
Is there a reason my sourdough is so dense the next day? The crumb looks great, it’s delicious when it’s fresh. I just have problems sustaining for a few days
We make Klejner every year. My husbands Danish Grandmother taught me. I have never seen it made without Cardamom.
To me, you seem generous, kind, and talented. Thanks for these recipes.
Thank you
My grandma used to make something similar to the Klejner. Hers is basically an unsweetened and unflavored pastry dough, cut twisted and fried the same way you made the Klejner, then dusted heavily with powdered sugar.
After learning how to bake with sourdough, baking cookies seems so easy! Thanks for the recipes ☺️
This may be your most endearing video ever, Sune.
The cookies look amazing, but it was reassuring to see that even you struggle with things occasionally. (Which is not apparent from the way you effortlessly create the most amazing sourdough bread I've ever seen.)
I'm german and bake a lot of recipes that I got from my grandmother who came from vienna. Zimtsterne, Vanillekipferl and Basler Leckerli are a must have, no idea how to translate this. And the she always made Pfeffernüsse, pepper nuts, that seem quite similar to the Brunskager, only with ground almonds and dark molasses syrup. And her recipe starts with "1 kg white flour" :) - I always wondered how she managed these amounts of very heavy, tough dough just by hand. Also, she let the dough sit vor several days at room temperature before baking.
Edit: Now I think of it, I think she got this recipe from friends in sweden, so that matches well ...
We also make "pebernødder" in Denmark, which also directly translates to "peber nuts" and yes, they are quite similar to brunkager. :)
Brunkager are so addictive!
Sune, I love your videos and the way you share your knowledge with the world...
I have a small tip to share with you, put a few drops of water below the baking sheet and it will not move on the tray when you are trying to put the batter on it 😘
Yeah, I talked to my girlfriend about this when we were watching the finished video back, but thanks for the tip :)
I'm going to do the Vaniljekranse, that's one of my favourite cookies
I am addicted to brukage!
Delicious!
Thank you for sharing!
Greeting from Singapore!🇸🇬⚘⚘⚘
Edith
I make a lot of chocolate chip cookies. Also I've been experimenting with white chocolate and coconut with chopped glace pineapple. Delicious.
In Chile the Klejners are called "calzones rotos" (broken underwear), pretty traditional here!
Thank you! I see you from Colombia. I love your channel.
Man, the Danish know their baking! 😉
Wonderful job, I will try these for sure, especially the Vaniljekranse!
Gave a like for that opening line
Thanks for another great video! YES, easier than panettone or sourdough!
New sub here. Your channel is amazing! I’ve learned so much about bread. Looking forward to more videos.
Nice video! Here in Chile, we have a fried dough named “calzones rotos” that has the same shape of klejner, but are finish with powdered sugar.
Thank you for these recipes.
Delicious. I love cookies!!! 👌❤
I’ll definitely try those first ones.
They are addictive. You can use baking powder instead of potash. Corn syrup gives a chewy texture. For proper snap, use a golden syrup, like Lyons golden syrup. You can double the recipe. Roll them into logs, and you can refrigerate overnight if you like!
Cardamom is a must as well. I've never had them with citrus peel. My Grandmother was old school and I learned all my Danish recipes from her. I made a cookbook of her favourites before she passed away.
If you have leftover ammonium bicarbonate, you can make char siu bao with them.
Raspberry Linzer cookies and cream cheese walnut cookies called Keifels.
"Don't be like Sune, start by mashing up the butter before whipping" 😂
😂🤣
Ooh I actually have some Potassium Bicarbonate that I use for mead making. Unfortunately have no cake flour though.
Give it a go with all-purpose :)
Look up on line how to swap out cake flour for regular flour. There is baking powder and soda in it.
@@christenagervais7303 Thanks I'll check it out. I went to the local grocery store today and they had a million different flours but couldn't find a cake flour. Must not be used as much here.
@@christenagervais7303 When I say cake flour I mean regular flour with a protein content of about 8-9%. What you are thinking of is self raising flour :)
@@gapey You should not mix anything else into the flour. Just use all-purpose. :)
Tasty 😋
Superb !!! 10 stars ;-))
Hello
your channel is very informative
can I use sodium bicarbonate instead of both leavners ammonum , potassium bicarbonate
thanks a lot
I say that in the video. You can substitute potassium bicarbonate with baking soda, but they won't be as crispy. The ammonium bicarbonate cannot be substituted 😊
@@Foodgeek thank you so much , if I could get the ammonium , can I use it in both recipes
sorry for asking many questions 🙈
Traditional Greek cookie, melomakarona
Oh my gosh, those brunkager look very similar to cookies my grandmother made, and I’ve never found a recipe close enough to them. This might do the trick! All three choices today look great. Thanks! (Is hartshorn the same as either of those unusual ingredients you mentioned? It’s used in springerle cookies and, I think, smells like ammonia before it’s cooked.)
From a quick googling, it does look like hartshorn is the same as bakers ammonia aka ammonium bicarbonate. There's a few other names listed on Wikipedia for it as well.
@@kienanvella Thank you. I should have been less lazy & googled it myself! 😏
what is that scoop used for pulling the klejner out of the oil? been wanting one of those for awhile and making do with a slotted spoon
found it, it's called a spider strainer...
What about pedernodder?
Is there a reason my sourdough is so dense the next day? The crumb looks great, it’s delicious when it’s fresh. I just have problems sustaining for a few days
Anyone else find the music a little louder in this one?
I think I forgot to add the -10 dB pad. My bad.