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Vaniljekranse
Vanilla almond butter rings
Danish piped vanilla, butter and almond rings
No Danish Christmas tin is complete without vaniljekranse, the ridged rings of buttery vanilla dough with finely ground almonds that snap and then melt. Many homes in Denmark make dozens in December, traditionally pressing the dough through a mincer fitted with a star plate to make long ribbons, then curling them into wreaths; a piping bag with a large star nozzle does the same job. They are eaten with coffee, gløgg or a glass of cold milk, and are a favourite for children to help shape. Some recipes leave out the egg, and a spoonful of milk works just as well here. Chef's tip: chill the piped rings on the tray for 15 minutes before baking so the ridges stay sharp; dough that is too warm is the trap, because the rings spread and lose their pattern.
- Total time
- 58 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the dough
- 7 oz unsalted buttervery soft
- 5 ½ oz caster sugar
- 1 vanilla podseeds scraped (or 2 tsp vanilla paste)
- 1 eggor 3 tbsp milk for an eggless dough
- 2 ⅝ oz ground blanched almondsvery finely ground
- 9 oz plain flour
- 1 pinch salt
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Method
0/7 doneStep 1: Line three baking trays with baking paper.
Step 2: Beat 7 oz unsalted butter, 5 ½ oz caster sugar and 1 vanilla pod seeds until pale and creamy, about 3 minutes. Beat in 1 egg.
3 minStep 3: Add 2 ⅝ oz ground blanched almonds, 9 oz plain flour and 1 pinch salt and mix on low just until you have a soft, pipeable dough.
Step 4: Spoon into a piping bag fitted with a 1 cm open star nozzle. Pipe rings about 5 cm across, joining the ends neatly, 3 cm apart on the trays. If the dough is too stiff, warm the bag in your hands for a minute.
Step 5: Chill the trays for 15 minutes. Meanwhile heat the oven to 400°F (350°F fan).
15 minStep 6: Bake one tray at a time for 7–9 minutes, until the edges and ridges are pale golden but the rings are still soft in the middle.
9 minStep 7: Cool on the trays for 5 minutes, then on a rack; they crisp as they cool. Store in an airtight tin for up to three weeks.
Nutrition per serving
- Calories
- 265 kcal
- Protein
- 4 g
- Carbs
- 29 g
- Fat
- 16 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does vaniljekranse take?
- About 58 minutes in total: 40 minutes to prepare and 18 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of unsalted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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Perfect for:Christmas