anonymous: new popular comments active

It is baking powder. My bad. I have changed it.

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I have added US measurements to the liquids I forgot.

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different flours

Hi I am in the utmost admiration of this recipe, I've played with dannish before but never so good, I personally find '00 grade' flour the best (the stuff you use to make pasta) as it makes the crispest layers... Hope that helps :)
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almond buns

From the recipe - 150 g (6 oz) almond flour - (3 dl (1½ cup)), 1 1/2 cups =12 oz. It would be nice to know if its 6 or 12 ounces.
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different flours

No bread flour for Christ sake pls avoid such a strong flour
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almond buns

Just an FYI: the mix-up is probably because in US/UK measurement systems, the ounce (oz) can be either for volume (fluid ounces) or weight. It's trickier than using the metric system because almost all recipes never state which ounce they mean, relying on everybody just "knowing" which is meant. Happy New Year! (Love your site, recipes, and especially your videos!)
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Nordic nut bread

Did the mixture really hold with just milk? Sounds amazing, as I would like to try without eggs sometime. Just made with eggs, though, and it is delicious! Thanks, Max!
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Best bread ever!

Fantastic bread, wish I had discovered this earlier, very easy to make,
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Can you please post the nutritional stats

3 Fibre pre serving
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Sugar by weight.

Now your recipe makes totally sense if talking in % because 300gr of almonds will be a little over 2c and 225gr a little bit bore than 1c of granulated sugar so it has 100% almonds with 50% sugar content. My last question is… In the video the syrup you added to the ground almonds seems very dense, almost like glucose or corn syrup so that means when I cook the syrup I have to let it reduce a lot? Do you know the temperature it has to reach before cooling down? Thx again!
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paleo nutbread

No. You are thinking against hundred years of collective baking knowledge there. When you calculate a bread recipe it is practical to use the "bakers percentage". Exactly because you can compare the percentages of the ingredients directly. No matter if your bread weigh 1 kg or 1 lbs. The saltiness is by weight not by volume. As you chew the dough it will all get the same volume anyway. And airy dough would then become more salty according to your idea.
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Can you please post the nutritional stats

- so I just posted above and by my calculations each bun should be under 3g carb net for those ketogenic dieters out there.
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butter

I had that happen to me too in the beginning. As you get more practice folding them, less butter will ooze. I agree about the health of butter. Saturated fat is not unhealthy. It is how our own body stores extra energy after all. Would be odd if our body stored poison for later ... But in the combination with sugar and starch like in this recipe ... I stand by my words :-) - max
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Now...attempt #2!

Tack Max! I try today. I got dry barley malt and cracked rye also. Mary in Michigan (and sometimes, Samsø!)
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Making your homemade Butter in United States

Max, thank you for the info about contents of Danish whipping cream and your reply. I made butter again (this time a double batch) using heavy cream and buttermilk. Butter made with your recipe is so good I wanted to be sure to have plenty for Christmas Eve and Christmas Day. Your info about Danish whipping cream was very helpful. American heavy cream is 38-40% fat, similar to Danish whipping cream. American whipping cream is lower, at 30-36% fat, usually around 30%. Sadly, most American cream (light, whipping and heavy) in supermarkets have additives such as disodium phosphate and/or carrageenan and are more often ultra pasteurized rather than pasteurized or raw. I have not yet obtained a supply of the even higher fat content manufacturing cream (supplied to restaurants) but I am very interested to see if the +40% fat content changes the taste or time to separate the butter from the buttermilk. I hope this information is helpful. Mange tak og godt jul. - Hansina
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danish dough

thank you it was the Assistent
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almond buns

I assume that the 1.5 cup = 12 oz is a conversion you have found somewhere online, as it is not in my recipe. A US cup is 2.5 dl. So 1.5 cup is 3.5 dl. And 3 dl weigh 150 g. I have both meassured and weighed before writing the recipe. I rounded up to 1.5 cup which weigh 175 g or 6.1 oz. - max
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Can you please post the nutritional stats

Thanks really needed to know that cause I am one of those kenogenic dieters.
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