Here it is…. the Christmas Season! O M G! So exciting! So busy! How and the heck did it get here so fast?!?!?!
The holidays always have us thinking about our traditions and FOOD! Oh how I love delicious food! Especially all the delicious Scandinavian treats. Lefse, sandbakkels, krumkake, rosettes, the list goes on. We’ve already cranked out all our of lefse to get us through December. After that, well, it could be some serious withdrawals. 🙂
Anyhow, I thought it would be a great idea to share with you my latest krumkake session. I had the best help from my hubby. He’s a pretty darn good cookie roller! But unfortunately my photography skills haven’t improved any. But I think you’ll get the idea. I use my favorite recipe from master Scandinavian Baker, Beatrice Ojakangas. Love my copy of The Great Scandinavian Baking Book.
Super simple ingredients: Sugar, eggs, milk, flour and butter. That’s it!
So I missed the steps (again) of the mixing. But it’s just mixing the butter, sugar and eggs til their whipped and lemon colored. Add flour and milk til blended. And then fast forward to a preheated baker!
I love my electric baker. Consistent temperature and 2 at a time really speeds up the production. No matter, if an electric or stovetop baker, that you have preheated your baker. And maybe even a quick spritz of non-stick cooking spray before that first one goes on.
I use my regular ole spoon from my kitchen’s silverware drawer. It would amount to like a tablespoon of batter.
Close the lid and watch closely. BE CAREFUL of the hot steam!! Please. These babies take seconds, not minutes. Like 30 seconds or less. But cook to your preference. I like mine a little golden brown. Some like them really blond and others really golden brown. Do whatever your Grandma tells you to do!
Nice and lacy, super thin. And I think this may have been the only 2 I didn’t get stuck together in the center!
Slide of the baker and immediately roll over the cone shaped roller. Yes, they are hot, but you can’t waste any time here. I’m sorry to be so hard on you. But just trust me. Really, who needs fingerprints?
I like to rest my krumkake for a few moments with the seam side down. Keeps them in a nice cone shape.
Then very gently slide off the cone rollers. It really is ideal to have 2 cone rollers when using a double baker.
Beatrice’s recipe makes a nice batch, yielding a couple dozen or more. So make sure you keep these beauties out of the humidity when you’re done. It’s their biggest downfall. I only make krumkake in the winter because of it. In honesty though, they won’t last long. You can’t stop at one!
Now go on, you got this! Have fun making your own!!
Krumkake – From Beatrice Ojakangas
1 cup sugar
1/2 c softened butter
1 cup milk
1 1/2 c all purpose flour
water if necessary
In medium bowl, cream sugar with the butter. Beat in the eggs until mixture is light and lemon colored. Beat in the milk and flour until blended and smooth. If the mixture becomes to thick, add just enough water to thin.