‘Nisse’ (elf) cake

‘Nisse’ (elf) cake

By
From
Scandinavian Christmas
Makes
24 pieces
Photographer
Lars Ranek

A speciality from the Island of Funen, where my family is from. Form it into any shape, but it’s best eaten on the day it is made.

Ingredients

Quantity Ingredient

For the dough

Quantity Ingredient
100g salted butter
250ml whole milk
50g fresh yeast
2 eggs, beaten
500g plain flour, sifted, plus more to dust
2 tablespoons caster sugar
1/2 teaspoon salt

For the caramel topping

Quantity Ingredient
150g salted butter
150g soft dark brown sugar

Method

  1. Melt the butter for the dough in a saucepan, add the milk and cool to lukewarm. Dissolve the yeast in the milk, add the eggs and stir. Add the flour, sugar and salt. Knead on a floured work surface until smooth and elastic. Put the dough in a bowl, cover with a damp tea towel and leave to rise for 1½ hours at room temperature.
  2. For the topping, melt the butter and sugar in a saucepan until boiling, stirring constantly. Cool to room temperature. Form the dough into a ‘nisse’, or other shape, then place it on a baking tray lined with baking parchment and spread the filling on top, leaving the edges free. Cover with cling film and leave to rise for 30 minutes.
  3. Preheat the oven to 200°C. Bake the cake in the hot oven for about 25 minutes. Leave to cool on the tray, then let the children loose to decorate!
Tags:
Scandinavia
Denmark
Sweden
Norway
Christmas
baking
hygge
Christmas Eve
Christmas Day
cookies
gingerbread
seasonal
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