{"id":47510,"date":"2022-10-29T00:00:00","date_gmt":"2022-10-29T00:00:00","guid":{"rendered":"https:\/\/frederikkewaerens.dk\/?p=47510"},"modified":"2026-11-13T15:39:58","modified_gmt":"2026-11-13T15:39:58","slug":"honey-dough-for-gingerbread","status":"publish","type":"post","link":"https:\/\/frederikkewaerens.dk\/en\/honey-dough-for-gingerbread\/","title":{"rendered":"Honey dough for Danish gingerbread"},"content":{"rendered":"<div id='gallery-1' class='gallery galleryid-47510 gallery-columns-1 gallery-size-large'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Fordej-til-honningkager-1-scaled-1.jpg'><img decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Fordej-til-honningkager-1-scaled-1.jpg\" class=\"attachment-large size-large\" alt=\"Honey dough for Danish gingerbread\" srcset=\"https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Fordej-til-honningkager-1-scaled-1.jpg 1707w, https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Fordej-til-honningkager-1-scaled-1-600x900.jpg 600w\" sizes=\"(max-width: 683px) 100vw, 683px\" \/><\/a>\n\t\t\t<\/div><\/figure>\n\t\t<\/div>\n\n<p>Honey dough for Danish gingerbread is an easy pre-dough, or &#8220;fordej&#8221; as we call it in Denmark, for gingerbread and honey hearts. It only contains honey and flour.<\/p>\n<h2>Good to know<\/h2>\n<ul>\n<li>Make the honey dough up to 1 month in advance. If you are short on time, you can also make it a few days before.<\/li>\n<li>Store it in an airtight container in a cool, dark place.<\/li>\n<li>If you use firm honey, warm it to about 35\u00b0C first.<\/li>\n<\/ul>\n<script type=\"application\/ld+json\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@type\":\"recipe\",\"name\":\"Honey dough for Danish gingerbread\",\"description\":\"Honey dough for Danish gingerbread is an easy pre-dough, or &#8220;fordej&#8221; as we call it in Denmark, for gingerbread and honey hearts. It only contains honey and flour. Good to know Make the honey dough &hellip;\",\"author\":{\"@type\":\"Person\",\"name\":\"Amalie Benner\"},\"image\":\"https:\\\/\\\/frederikkewaerens.dk\\\/wp-content\\\/uploads\\\/2023\\\/07\\\/Frederikke-Waerens-Fordej-til-honningkager-1-scaled-1.jpg\",\"recipeCategory\":\"Cake\",\"prepTime\":\"PT10M\",\"cookTime\":\"PT1M\",\"totalTime\":\"PT1M\",\"recipeIngredient\":[\"400 g honey\",\"400 g plain flour\"],\"recipeInstructions\":\"Honey dough\\nI use runny honey, but if you use a firmer honey, you can warm it up while stirring to about 35\\u00b0C, as that makes it much easier to work with.\\nPut the honey and flour in a mixing bowl and knead them together into a smooth, even dough. Shape the dough with your hands if needed. Put the dough in an airtight container and store it in a cool, dark place for 1 month.\",\"keywords\":\"Honning, Jul\"}<\/script>\n\t<!-- Banners -->\n\t<div class=\"desktop-banner header-banner sticky\" id=\"bm-lb2\"><\/div>\n\t<div class=\"mobile-banner sticky\" id=\"bm-mob2\"><\/div>\n\n\t<div class=\"post__recipe\">\n\n\t\t<div class=\"recipe__icon\"><svg class=\"icon icon-receipt\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"82.55\" height=\"117.358\" viewBox=\"0 0 82.55 117.358\">\n  <g transform=\"translate(-210.132 -204.541)\">\n    <g transform=\"translate(210.682 205.027)\">\n      <path d=\"M216.792,284.817S286.852,301.57,289.9,308.8s-16.372,41.122-50.641,36.172S207.273,280.248,216.792,284.817Z\" transform=\"translate(-210.682 -229.135)\" fill=\"#fcf064\" stroke=\"#000\" stroke-width=\"1\"\/>\n      <path d=\"M285.617,248.2s5.4,2.7,6.945,3.216,22.333-39.3,22.333-40.2-11.531-6.992-12.946-6.092S285.617,248.2,285.617,248.2Z\" transform=\"translate(-233.394 -205.027)\" 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   <path id=\"Path_827\" data-name=\"Path 827\" d=\"M380.154,106.909a.563.563,0,0,1-.557-.483c-.51-3.571-4.134-5.178-4.17-5.193a.563.563,0,0,1,.444-1.035c.173.074,4.24,1.862,4.841,6.069a.563.563,0,0,1-.559.643Z\" transform=\"translate(-375.087 -100.152)\" fill=\"#fff\"\/>\n    <\/g>\n  <\/g>\n<\/svg><\/div>\n\n\t\t\t\t\t<div class=\"recipe__thumbnail\">\n\t\t\t\t<img decoding=\"async\" width=\"459\" height=\"688\" src=\"https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Fordej-til-honningkager-1-scaled-1.jpg\" class=\"attachment-post_widescreen size-post_widescreen wp-post-image\" alt=\"Honey dough for Danish gingerbread\" data-no-lazy=\"1\" loading=\"lazy\" srcset=\"https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Fordej-til-honningkager-1-scaled-1.jpg 1707w, https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Fordej-til-honningkager-1-scaled-1-600x900.jpg 600w\" sizes=\"auto, (max-width: 459px) 100vw, 459px\" \/>\t\t\t<\/div>\n\t\t\n\t\t<h2 class=\"recipe__title\">Honey dough for Danish gingerbread<\/h2>\n\n\t\t\n\t\t<div class=\"recipe__times\">\n\t\t\t\t\t\t\t<div class=\"recipe__prepare-time\">\n\t\t\t\t\t<strong>Prep<\/strong>\n\t\t\t\t\t10 mins\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t<div class=\"recipe__cook-time\">\n\t\t\t\t\t<strong>Cook<\/strong>\n\t\t\t\t\t1 min\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t<div class=\"recipe__total-time\">\n\t\t\t\t\t<strong>Total<\/strong>\n\t\t\t\t\t1 min\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\t<div class=\"recipe__components-wrap\">\n\t\t\t<div class=\"recipe__components\">\n\t\t\t\t\t\t\t\t\t<h3 class=\"recipe__component-title\">Ingredients<\/h3>\n\t\t\t\t\t<div class=\"recipe__components-ingredients\">\n\t\t\t\t\t\t\t\t<strong class=\"recipe__component-headline\">Honey dough<\/strong>\n\t\t\t<ul class=\"recipe__ingredients\">\n\t\t\t\t\t<li class=\"recipe__ingredient-checkbox\">\n\t\t\t\t<input type=\"checkbox\" id=\"ingredient_0_0\">\n\t\t\t\t<label for=\"ingredient_0_0\">\n\t\t\t\t\t<span>400<\/span>\n\t\t\t\t\t<span>g<\/span>\n\t\t\t\t\t<span>honey<\/span>\n\t\t\t\t<\/label>\n\t\t\t<\/li>\n\t\t\t\t\t<li class=\"recipe__ingredient-checkbox\">\n\t\t\t\t<input type=\"checkbox\" id=\"ingredient_0_1\">\n\t\t\t\t<label for=\"ingredient_0_1\">\n\t\t\t\t\t<span>400<\/span>\n\t\t\t\t\t<span>g<\/span>\n\t\t\t\t\t<span>plain flour<\/span>\n\t\t\t\t<\/label>\n\t\t\t<\/li>\n\t\t\t<\/ul>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<div class=\"desktop-banner\" id=\"bm-rec2\"><\/div>\n\t\t\t<\/div>\n\n\t\t\t<!-- Banners -->\n\t\t\t<div class=\"mobile-banner sticky\" id=\"bm-mob3\"><\/div>\n\n\t\t\t\t\t\t\t<div class=\"recipe__procedure\">\n\t\t\t\t\t<h3 class=\"recipe__component-title\">Instructions<\/h3>\n\t\t\t\t\t<p><strong>Honey dough<\/strong><\/p>\n<p>I use runny honey, but if you use a firmer honey, you can warm it up while stirring to about 35\u00b0C, as that makes it much easier to work with.<\/p>\n<p>Put the honey and flour in a mixing bowl and knead them together into a smooth, even dough. Shape the dough with your hands if needed. Put the dough in an airtight container and store it in a cool, dark place for 1 month.<\/p>\n\t\t\t\t\t<div class=\"desktop-banner\" id=\"bm-rec1\"><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\t<div class=\"recipe__share share-buttons\" data-title=\"Honey dough for Danish gingerbread\"\n\t\t     data-permalink=\"https:\/\/frederikkewaerens.dk\/en\/honey-dough-for-gingerbread\/\"\n\t\t     data-thumbnail=\"https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Fordej-til-honningkager-1-scaled-1.jpg\">\n\n\t\t\t<button class=\"button post__button btn-share\" data-type=\"facebook\">\n\t\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10.788\" height=\"20\" viewBox=\"0 0 10.788 20\">\n  <g id=\"facebook\" transform=\"translate(-28.4 -10.1)\">\n    <path id=\"Icon_11_\" 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class=\"desktop-banner sticky\" id=\"bm-lb3\"><\/div>\n\n<section class=\"related-posts content-area\">\n    <div class=\"section-head align-center\">\n        <h2 class=\"section-title\">Delicious recipes from the same category<\/h2>\n    <\/div>\n\n    <div class=\"content-area-inner posts-loop row\">\n\t\t<article class=\"xsmall-6 large-3 columns post-18431 post type-post status-publish format-standard has-post-thumbnail hentry\">\n\n\t<script type=\"application\/ld+json\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@type\":\"recipe\",\"name\":\"Swirls inspired by Swedish St. Lucia buns\",\"description\":\"Happy December 11th. For today I\\u2019ve baked the most delicious spongy swirls inspired by Swedish St. Lucia Buns. In Sweden, you eat them on 13 December. Saffron is used in this dough, and it\\u2019s what &hellip;\",\"author\":{\"@type\":\"Person\",\"name\":\"frederikke\"},\"image\":\"https:\\\/\\\/frederikkewaerens.dk\\\/wp-content\\\/uploads\\\/2023\\\/07\\\/Frederikke-Waerens-Snegle-inspireret-af-svenske-luciaboller-15.jpg\",\"recipeYield\":[\"15\",\"15 pieces\"],\"recipeCategory\":\"Swirls\",\"prepTime\":\"PT1H\",\"cookTime\":\"PT1H\",\"totalTime\":\"PT2H\",\"recipeIngredient\":[\"50 g yeast\",\"200 ml whole milk, lukewarm\",\"0,5 g saffron, ground\",\"2  eggs\",\"\\u00bd tsp. salt\",\"2 tbsp. sugar\",\"500 g flour\",\"100 g butter, cubed and at butter\",\"1  beaten egg for an egg wash\",\"120 g butter, butter\",\"100 g sugar\",\"150 g grated marzipan\",\"2 tsp. vanilla paste or vanilla powder\",\"50 g water\",\"50 g sugar\",\"100 g raisins\"],\"recipeInstructions\":\"Swedish St. Lucia Buns as swirls\\nStir the yeast into the lukewarm milk. Add the saffron and then a little of the flour along with the eggs, salt and sugar. Then add the rest of the flour a little at a time, while also adding the butter a little at a time. Knead the dough well until it becomes glossy and supple and releases from the bowl. Cover the bowl with a dish towel and allow the dough to rise at room temperature for about 1 hour.\\nVanilla filling\\nMix all the ingredients well with a fork and set aside on the kitchen counter until needed.\\nSugar syrup\\nBoil the water and sugar in a small saucepan until the sugar has dissolved. Let it cool.\\nHow to make the swirls\\nRoll the dough out into a square on a floured surface. Spread the vanilla filling around the entire dough, making sure to go all the way to the edges. Sprinkle on the raisins. Roll the dough into a long sausage and cut it into equal-sized swirls. Place the swirls on a baking tray lined with baking paper, leaving a little space between them. Allow the swirls to rise for 30 minutes as the oven heats to 200 C. Brush the swirls with the egg wash and bake them for 20-25 minutes until golden. Take them out of the oven and brush them with the sugar syrup. Eat the swirls while they are still warm. Enjoy!\\n&nbsp;\",\"aggregateRating\":{\"@type\":\"AggregateRating\",\"bestRating\":5,\"worstRating\":1,\"ratingValue\":4.67,\"ratingCount\":3},\"keywords\":\"Marzipan, Raisins, Saffron, Saffron\"}<\/script>\n    <div class=\"loop-post-container\">\n\n\t\t            <div class=\"loop-post-buttons post-buttons-wrap\" data-post_id=\"18431\">\n\n\t\t\t\t                    <a href=\"https:\/\/frederikkewaerens.dk\/en\/my-account\/\"\n                       class=\"button-icon post__button post__planner-button\"\n                       data-tooltip=\"Add to foodplanner\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"18\" height=\"18\" viewBox=\"0 0 18 18\">\n  <path id=\"icon-madplaner\" d=\"M12.876,2.146a3.941,3.941,0,0,0-.571.047,4.253,4.253,0,0,0-7.442,0,3.941,3.941,0,0,0-.571-.047A4.3,4.3,0,0,0,0,6.438a4.248,4.248,0,0,0,2.146,3.7v5.416a1.611,1.611,0,0,0,1.609,1.609h9.657a1.611,1.611,0,0,0,1.609-1.609V10.142a4.248,4.248,0,0,0,2.146-3.7,4.3,4.3,0,0,0-4.292-4.292Zm.536,13.949H3.755a.537.537,0,0,1-.537-.537V13.949h10.73v1.609A.537.537,0,0,1,13.412,16.095Zm.841-6.761a.537.537,0,0,0-.3.484v3.058H3.219V9.818a.537.537,0,0,0-.3-.484A3.211,3.211,0,0,1,4.292,3.219c.046,0,.1.016.147.018a4.245,4.245,0,0,0-.147,1.055.537.537,0,0,0,1.073,0,3.219,3.219,0,1,1,6.438,0,.537.537,0,1,0,1.073,0,4.245,4.245,0,0,0-.147-1.055c.047,0,.1-.018.147-.018a3.211,3.211,0,0,1,1.378,6.115Z\"\/>\n<\/svg><\/a>\n                    <a href=\"https:\/\/frederikkewaerens.dk\/en\/my-account\/\"\n                       class=\"button-icon post__button post__board-button\"\n                       data-tooltip=\"Add to pinboard\"><svg width=\"18\" height=\"18\" viewBox=\"0 0 18 18\" fill=\"none\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n    <path d=\"M8.98814 5.22741C8.98814 5.22741 10.0001 1.59247 13.2024 1.59247C13.7872 1.60871 14.3629 1.74028 14.8953 1.97943C15.4277 2.21858 15.9061 2.56044 16.3022 2.98484C16.6983 3.40924 17.0042 3.90758 17.2017 4.45042C17.3992 4.99326 17.4843 5.5696 17.4521 6.14541C17.4521 9.56012 13.9866 11.8207 8.98814 16.1322C3.98863 11.8207 0.524208 9.56012 0.524208 6.14541C0.491974 5.5696 0.577109 4.99326 0.774606 4.45042C0.972103 3.90758 1.27794 3.40924 1.67408 2.98484C2.07021 2.56044 2.54863 2.21858 3.08104 1.97943C3.61344 1.74028 4.18904 1.60871 4.7739 1.59247C7.97621 1.59247 8.98814 5.22741 8.98814 5.22741Z\"\n          fill=\"transparent\" stroke=\"black\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\/>\n<\/svg><\/a>\n\t\t\t\t            <\/div>\n\t\t\n\n\t\t            <div class=\"post__thumbnail\">\n                <a class=\"post__image\" href=\"https:\/\/frederikkewaerens.dk\/en\/swirls-inspired-by-swedish-st-lucia-buns\/\">\n\t\t\t\t\t<img decoding=\"async\" width=\"300\" height=\"450\" src=\"https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Snegle-inspireret-af-svenske-luciaboller-15.jpg\" class=\"attachment-post_thumb size-post_thumb wp-post-image\" alt=\"\" srcset=\"https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Snegle-inspireret-af-svenske-luciaboller-15.jpg 1365w, https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Snegle-inspireret-af-svenske-luciaboller-15-600x900.jpg 600w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>                <\/a>\n\n\t\t\t\t                    <a class=\"post__category\" href=\"https:\/\/frederikkewaerens.dk\/en\/category\/recipes\/food\/christmas-recipes\/christmas-baked-goods\/\">Christmas baked goods<\/a>\n\t\t\t\t            <\/div>\n\t\t\n        <a href=\"https:\/\/frederikkewaerens.dk\/en\/swirls-inspired-by-swedish-st-lucia-buns\/\">\n            <div class=\"post__loop-title\">Swirls inspired by Swedish St. Lucia buns<\/div>\n        <\/a>\n\n    <\/div>\n\n<\/article><article class=\"xsmall-6 large-3 columns post-47522 post type-post status-publish format-standard has-post-thumbnail hentry\">\n\n\t<script type=\"application\/ld+json\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@type\":\"recipe\",\"name\":\"Saffron twists with marzipan filling\",\"description\":\"Saffron twists with marzipan filling are the best soft and juicy twists with saffron, marzipan filling, white pearl sugar and flaked almonds. These Swedish-inspired twists are perfect for Lucia Day, just like the Swedish &#8220;lussekatter&#8221;, &hellip;\",\"author\":{\"@type\":\"Person\",\"name\":\"Amalie Benner\"},\"image\":\"https:\\\/\\\/frederikkewaerens.dk\\\/wp-content\\\/uploads\\\/2023\\\/07\\\/3E7A5015-scaled-1.jpg\",\"recipeYield\":[\"24\",\"24 pieces\"],\"recipeCategory\":\"Twists\",\"prepTime\":\"PT1H\",\"cookTime\":\"PT1H30M\",\"totalTime\":\"PT2H30M\",\"recipeIngredient\":[\"50 g fresh yeast\",\"300 ml whole milk, lukewarm\",\"0.5 g saffron\",\"1 tbsp. sugar\",\"100 ml cr\\u00e8me fra\\u00eeche, skyr or Greek yoghurt\",\"1  egg\",\"150 g butter, room temperature\",\"\\u00bd tsp. salt\",\"650 g plain flour (approx.)\",\"1  egg, beaten, for brushing\",\"100 g butter, softened\",\"150 g marzipan\",\"100 g sugar\",\"2 tbsp. potato starch\",\"50 g water\",\"50 g sugar\",\"  white pearl sugar\",\"  flaked almonds\"],\"recipeInstructions\":\"Dough\\nDissolve the yeast in half of the lukewarm milk in a stand mixer. Once dissolved, pour in the rest of the milk and add the saffron. Let it sit for a while so the saffron can release its colour. Add the sugar, cr\\u00e8me fra\\u00eeche and egg and mix well. Add about half of the flour together with the salt and knead the dough in the mixer. Add the butter a little at a time. Then add the rest of the flour until the dough is no longer sticky and comes away from the bowl. This takes about 5 to 10 minutes, depending on how powerful your stand mixer is. Leave the dough to rise in the bowl for 1 hour, covered with a damp tea towel.\\nMarzipan filling\\nMix all the ingredients well with a fork and set the filling aside until you need it.\\nSugar syrup\\nBring the water and sugar to the boil in a small pan until the sugar has dissolved. Let it cool.\\nHow to make the twists\\nDivide the dough in 2 and roll out one half into a square (about 40 x 40 cm). Carefully spread half of the marzipan filling over the whole dough in a thin layer and fold half of the dough over, so the dough is doubled. Cut the dough into about 12 long strips, 2 to 3 cm wide. Twist each strip like a small bundle and wrap the end around the other way (like a small ball of yarn). It does not matter if the twists are not identical, they will still turn out lovely. Repeat with the other half of the dough.\\nPlace the twists on a baking tray lined with baking paper and let them rise, covered, for about 30 minutes at room temperature. Brush them with beaten egg, sprinkle with white pearl sugar and flaked almonds, and bake them in the middle of a preheated oven at 200\\u00b0C (fan) for 14 to 16 minutes, until golden. Brush the warm twists with sugar syrup. Let them cool a little on a wire rack and serve. They taste best while they are still a little warm. Enjoy!\",\"keywords\":\"Saffron, Jul\"}<\/script>\n    <div class=\"loop-post-container\">\n\n\t\t            <div class=\"loop-post-buttons post-buttons-wrap\" data-post_id=\"47522\">\n\n\t\t\t\t                    <a href=\"https:\/\/frederikkewaerens.dk\/en\/my-account\/\"\n                       class=\"button-icon post__button post__planner-button\"\n                       data-tooltip=\"Add to foodplanner\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"18\" height=\"18\" viewBox=\"0 0 18 18\">\n  <path id=\"icon-madplaner\" d=\"M12.876,2.146a3.941,3.941,0,0,0-.571.047,4.253,4.253,0,0,0-7.442,0,3.941,3.941,0,0,0-.571-.047A4.3,4.3,0,0,0,0,6.438a4.248,4.248,0,0,0,2.146,3.7v5.416a1.611,1.611,0,0,0,1.609,1.609h9.657a1.611,1.611,0,0,0,1.609-1.609V10.142a4.248,4.248,0,0,0,2.146-3.7,4.3,4.3,0,0,0-4.292-4.292Zm.536,13.949H3.755a.537.537,0,0,1-.537-.537V13.949h10.73v1.609A.537.537,0,0,1,13.412,16.095Zm.841-6.761a.537.537,0,0,0-.3.484v3.058H3.219V9.818a.537.537,0,0,0-.3-.484A3.211,3.211,0,0,1,4.292,3.219c.046,0,.1.016.147.018a4.245,4.245,0,0,0-.147,1.055.537.537,0,0,0,1.073,0,3.219,3.219,0,1,1,6.438,0,.537.537,0,1,0,1.073,0,4.245,4.245,0,0,0-.147-1.055c.047,0,.1-.018.147-.018a3.211,3.211,0,0,1,1.378,6.115Z\"\/>\n<\/svg><\/a>\n                    <a href=\"https:\/\/frederikkewaerens.dk\/en\/my-account\/\"\n                       class=\"button-icon post__button post__board-button\"\n                       data-tooltip=\"Add to pinboard\"><svg width=\"18\" height=\"18\" viewBox=\"0 0 18 18\" fill=\"none\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n    <path d=\"M8.98814 5.22741C8.98814 5.22741 10.0001 1.59247 13.2024 1.59247C13.7872 1.60871 14.3629 1.74028 14.8953 1.97943C15.4277 2.21858 15.9061 2.56044 16.3022 2.98484C16.6983 3.40924 17.0042 3.90758 17.2017 4.45042C17.3992 4.99326 17.4843 5.5696 17.4521 6.14541C17.4521 9.56012 13.9866 11.8207 8.98814 16.1322C3.98863 11.8207 0.524208 9.56012 0.524208 6.14541C0.491974 5.5696 0.577109 4.99326 0.774606 4.45042C0.972103 3.90758 1.27794 3.40924 1.67408 2.98484C2.07021 2.56044 2.54863 2.21858 3.08104 1.97943C3.61344 1.74028 4.18904 1.60871 4.7739 1.59247C7.97621 1.59247 8.98814 5.22741 8.98814 5.22741Z\"\n          fill=\"transparent\" stroke=\"black\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\/>\n<\/svg><\/a>\n\t\t\t\t            <\/div>\n\t\t\n\n\t\t            <div class=\"post__thumbnail\">\n                <a class=\"post__image\" href=\"https:\/\/frederikkewaerens.dk\/en\/saffron-twists-with-marzipan\/\">\n\t\t\t\t\t<img decoding=\"async\" width=\"300\" height=\"450\" src=\"https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/3E7A5015-scaled-1.jpg\" class=\"attachment-post_thumb size-post_thumb wp-post-image\" alt=\"Saffron twists with marzipan filling\" srcset=\"https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/3E7A5015-scaled-1.jpg 1707w, https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/3E7A5015-scaled-1-600x900.jpg 600w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>                <\/a>\n\n\t\t\t\t                    <a class=\"post__category\" href=\"https:\/\/frederikkewaerens.dk\/en\/category\/recipes\/food\/christmas-recipes\/christmas-baked-goods\/\">Christmas baked goods<\/a>\n\t\t\t\t            <\/div>\n\t\t\n        <a href=\"https:\/\/frederikkewaerens.dk\/en\/saffron-twists-with-marzipan\/\">\n            <div class=\"post__loop-title\">Saffron twists with marzipan filling<\/div>\n        <\/a>\n\n    <\/div>\n\n<\/article><article class=\"xsmall-6 large-3 columns post-18395 post type-post status-publish format-standard has-post-thumbnail hentry\">\n\n\t<script type=\"application\/ld+json\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@type\":\"recipe\",\"name\":\"Homemade filled Danish \\u00e6bleskiver\",\"description\":\"Happy December 1st and 1st Sunday of Advent. I\\u2019m going to try to repeat the success of last year and share a Christmas recipe with you every day throughout December. Today, it\\u2019s the world\\u2019s best &hellip;\",\"author\":{\"@type\":\"Person\",\"name\":\"frederikke\"},\"image\":\"https:\\\/\\\/frederikkewaerens.dk\\\/wp-content\\\/uploads\\\/2023\\\/07\\\/Frederikke-Waerens-Hjemmelavede-aebleskiver-med-fyld-14.jpg\",\"recipeYield\":[\"35\",\"35 pieces\"],\"recipeCategory\":\"Christmas\",\"prepTime\":\"PT10M\",\"cookTime\":\"PT20M\",\"totalTime\":\"PT30M\",\"recipeIngredient\":[\"400 ml buttermilk + a little extra for the baking soda\",\"250 g all-purpose flour\",\"1 tbsp. sugar\",\"1 tsp. salt\",\"2 . eggs, separated\",\"1 tsp. baking soda\",\"  lard or butter for baking\",\"  Chocolate\",\"  Grated marzipan\",\"  Dulce de leche\"],\"recipeInstructions\":\"Danish \\u00e6bleskiver\\nPut the buttermilk in a bowl and add the flour, sugar and salt. Whisk the batter well. Add the egg yolks and whisk again. Just before you bake the \\u00e6bleskiver, stir the baking soda into a little buttermilk and mix it into the batter. Whisk the egg whites until stiff and gently fold them into the batter. Pour the batter into a jug, so it\\u2019ll be easier to control when pouring it into the \\u00e6bleskive pan.\\nHeat the \\u00e6bleskive pan. The pan should be nice and warm, but not so hot that the \\u00e6bleskiver brown too much before you turn them for the first time. A little over medium heat is usually best. Put a small lump of lard or butter in each hollow of the \\u00e6bleskive pan. Pour some batter into each hollow\\u2014so it comes almost to the edge when it raises. Add whatever filling you like (not too much). Turn the \\u00e6bleskiver with a roasting fork or knitting needle when they\\u2019re light brown. The \\u00e6bleskiver have to be baked on all sides. The first time you turn them, they have to be turned \\u201cupside down,\\u201d so the side with the raw dough is turned down into the hollow. Once they\\u2019re baked, remove them from the pan. Try to open one of them. Place them on a dish lined with kitchen towel to soak any excess fat. Serve warm with confectioner\\u2019s sugar. Enjoy!\",\"aggregateRating\":{\"@type\":\"AggregateRating\",\"bestRating\":5,\"worstRating\":1,\"ratingValue\":5,\"ratingCount\":3},\"keywords\":\"Baking soda, Buttermilk, Buttermilk, Chocolate, Chokolade, Dulce de leche, Eggs, Marzipan, Natron, Sugar, Jul\"}<\/script>\n    <div class=\"loop-post-container\">\n\n\t\t            <div class=\"loop-post-buttons post-buttons-wrap\" data-post_id=\"18395\">\n\n\t\t\t\t                    <a href=\"https:\/\/frederikkewaerens.dk\/en\/my-account\/\"\n                       class=\"button-icon post__button post__planner-button\"\n                       data-tooltip=\"Add to foodplanner\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"18\" height=\"18\" viewBox=\"0 0 18 18\">\n  <path id=\"icon-madplaner\" d=\"M12.876,2.146a3.941,3.941,0,0,0-.571.047,4.253,4.253,0,0,0-7.442,0,3.941,3.941,0,0,0-.571-.047A4.3,4.3,0,0,0,0,6.438a4.248,4.248,0,0,0,2.146,3.7v5.416a1.611,1.611,0,0,0,1.609,1.609h9.657a1.611,1.611,0,0,0,1.609-1.609V10.142a4.248,4.248,0,0,0,2.146-3.7,4.3,4.3,0,0,0-4.292-4.292Zm.536,13.949H3.755a.537.537,0,0,1-.537-.537V13.949h10.73v1.609A.537.537,0,0,1,13.412,16.095Zm.841-6.761a.537.537,0,0,0-.3.484v3.058H3.219V9.818a.537.537,0,0,0-.3-.484A3.211,3.211,0,0,1,4.292,3.219c.046,0,.1.016.147.018a4.245,4.245,0,0,0-.147,1.055.537.537,0,0,0,1.073,0,3.219,3.219,0,1,1,6.438,0,.537.537,0,1,0,1.073,0,4.245,4.245,0,0,0-.147-1.055c.047,0,.1-.018.147-.018a3.211,3.211,0,0,1,1.378,6.115Z\"\/>\n<\/svg><\/a>\n                    <a href=\"https:\/\/frederikkewaerens.dk\/en\/my-account\/\"\n                       class=\"button-icon post__button post__board-button\"\n                       data-tooltip=\"Add to pinboard\"><svg width=\"18\" height=\"18\" viewBox=\"0 0 18 18\" fill=\"none\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n    <path d=\"M8.98814 5.22741C8.98814 5.22741 10.0001 1.59247 13.2024 1.59247C13.7872 1.60871 14.3629 1.74028 14.8953 1.97943C15.4277 2.21858 15.9061 2.56044 16.3022 2.98484C16.6983 3.40924 17.0042 3.90758 17.2017 4.45042C17.3992 4.99326 17.4843 5.5696 17.4521 6.14541C17.4521 9.56012 13.9866 11.8207 8.98814 16.1322C3.98863 11.8207 0.524208 9.56012 0.524208 6.14541C0.491974 5.5696 0.577109 4.99326 0.774606 4.45042C0.972103 3.90758 1.27794 3.40924 1.67408 2.98484C2.07021 2.56044 2.54863 2.21858 3.08104 1.97943C3.61344 1.74028 4.18904 1.60871 4.7739 1.59247C7.97621 1.59247 8.98814 5.22741 8.98814 5.22741Z\"\n          fill=\"transparent\" stroke=\"black\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\/>\n<\/svg><\/a>\n\t\t\t\t            <\/div>\n\t\t\n\n\t\t            <div class=\"post__thumbnail\">\n                <a class=\"post__image\" href=\"https:\/\/frederikkewaerens.dk\/en\/homemade-filled-danish-aebleskiver\/\">\n\t\t\t\t\t<img decoding=\"async\" width=\"300\" height=\"450\" src=\"https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Hjemmelavede-aebleskiver-med-fyld-14.jpg\" class=\"attachment-post_thumb size-post_thumb wp-post-image\" alt=\"Hjemmelavede \u00e6bleskiver med fyld\" srcset=\"https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Hjemmelavede-aebleskiver-med-fyld-14.jpg 1365w, https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Hjemmelavede-aebleskiver-med-fyld-14-600x900.jpg 600w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>                <\/a>\n\n\t\t\t\t                    <a class=\"post__category\" href=\"https:\/\/frederikkewaerens.dk\/en\/category\/recipes\/food\/christmas-recipes\/christmas-baked-goods\/\">Christmas baked goods<\/a>\n\t\t\t\t            <\/div>\n\t\t\n        <a href=\"https:\/\/frederikkewaerens.dk\/en\/homemade-filled-danish-aebleskiver\/\">\n            <div class=\"post__loop-title\">Homemade filled Danish \u00e6bleskiver<\/div>\n        <\/a>\n\n    <\/div>\n\n<\/article><article class=\"xsmall-6 large-3 columns post-28383 post type-post status-publish format-standard has-post-thumbnail hentry\">\n\n\t<script type=\"application\/ld+json\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@type\":\"recipe\",\"name\":\"Swedish Lucia buns\",\"description\":\"Soft Swedish Lucia buns, better known as Lussekatter or Lussebullar. These buns are eaten in Sweden on December 13th aka Lucia Day and I think it&#8217;s such a nice tradition. The dough for the Lucia &hellip;\",\"author\":{\"@type\":\"Person\",\"name\":\"Andersw\"},\"image\":\"https:\\\/\\\/frederikkewaerens.dk\\\/wp-content\\\/uploads\\\/2023\\\/07\\\/Frederikke-Waerens-Svenske-luciaboller-13.jpg\",\"recipeYield\":[\"16\",\"16 pieces\"],\"recipeIngredient\":[\"50 g yeast\",\"1.5 dl whole milk, lukewarm\",\"0.5 dl cream, lukewarm\",\"2 . eggs\",\"0.5 g saffron, ground\",\"0.5 tsp. salt\",\"1 tbsp. sugar\",\"500 g flour\",\"  raisins for decoration\",\"1 . beaten egg for brushing\"],\"recipeInstructions\":\"Swedish Lucia Buns:\\nStart by soaking the raisins in cold water.\\nDissolve the yeast in the lukewarm milk and cream in a mixer. Add the eggs, saffron, salt and sugar and mix well. Now add about half of the flour and knead the dough well in the machine. Then add more flour and knead the dough until it is shiny and smooth.\\nLet the dough rise at room temperature in the bowl for about 1 hour under a tea towel.\\nTurn on the oven to 225 C.\\nTurn the dough out onto the table and form some equal-sized lumps and roll them out into &#8220;sausages&#8221;. Shape them by rolling each end together into an S. Press a raisin into each end. Place the Lucia Buns on a baking sheet lined with baking paper and let them rise with a whisk for 30 minutes.\\nBrush with beaten egg and bake for about 10 minutes or until golden and baked through. Serve the warm Lucia Buns with butter. Welcome!\",\"keywords\":\"Raisins, Saffron, Jul\"}<\/script>\n    <div class=\"loop-post-container\">\n\n\t\t            <div class=\"loop-post-buttons post-buttons-wrap\" data-post_id=\"28383\">\n\n\t\t\t\t                    <a href=\"https:\/\/frederikkewaerens.dk\/en\/my-account\/\"\n                       class=\"button-icon post__button post__planner-button\"\n                       data-tooltip=\"Add to foodplanner\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"18\" height=\"18\" viewBox=\"0 0 18 18\">\n  <path id=\"icon-madplaner\" d=\"M12.876,2.146a3.941,3.941,0,0,0-.571.047,4.253,4.253,0,0,0-7.442,0,3.941,3.941,0,0,0-.571-.047A4.3,4.3,0,0,0,0,6.438a4.248,4.248,0,0,0,2.146,3.7v5.416a1.611,1.611,0,0,0,1.609,1.609h9.657a1.611,1.611,0,0,0,1.609-1.609V10.142a4.248,4.248,0,0,0,2.146-3.7,4.3,4.3,0,0,0-4.292-4.292Zm.536,13.949H3.755a.537.537,0,0,1-.537-.537V13.949h10.73v1.609A.537.537,0,0,1,13.412,16.095Zm.841-6.761a.537.537,0,0,0-.3.484v3.058H3.219V9.818a.537.537,0,0,0-.3-.484A3.211,3.211,0,0,1,4.292,3.219c.046,0,.1.016.147.018a4.245,4.245,0,0,0-.147,1.055.537.537,0,0,0,1.073,0,3.219,3.219,0,1,1,6.438,0,.537.537,0,1,0,1.073,0,4.245,4.245,0,0,0-.147-1.055c.047,0,.1-.018.147-.018a3.211,3.211,0,0,1,1.378,6.115Z\"\/>\n<\/svg><\/a>\n                    <a href=\"https:\/\/frederikkewaerens.dk\/en\/my-account\/\"\n                       class=\"button-icon post__button post__board-button\"\n                       data-tooltip=\"Add to pinboard\"><svg width=\"18\" height=\"18\" viewBox=\"0 0 18 18\" fill=\"none\" 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decoding=\"async\" width=\"300\" height=\"450\" src=\"https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Svenske-luciaboller-13.jpg\" class=\"attachment-post_thumb size-post_thumb wp-post-image\" alt=\"\" srcset=\"https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Svenske-luciaboller-13.jpg 1280w, https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Svenske-luciaboller-13-600x900.jpg 600w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>                <\/a>\n\n\t\t\t\t                    <a class=\"post__category\" href=\"https:\/\/frederikkewaerens.dk\/en\/category\/recipes\/food\/christmas-recipes\/christmas-baked-goods\/\">Christmas baked goods<\/a>\n\t\t\t\t            <\/div>\n\t\t\n        <a href=\"https:\/\/frederikkewaerens.dk\/en\/swedish-lucia-buns\/\">\n            <div class=\"post__loop-title\">Swedish Lucia buns<\/div>\n        <\/a>\n\n    <\/div>\n\n<\/article>    <\/div>\n\n<\/section>\n\n\t<div class=\"recipe__rating\">\n\t\t<h2 class=\"recipe__rating-title align-center\">Rate<\/h2>\n\t\t<div class=\"recipe__ratings\">\n\t\t\t<svg class=\"icon icon-heart-2\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"96.222\" height=\"79.349\" viewBox=\"0 0 96.222 79.349\">\n  <g transform=\"translate(-0.143 -365.404)\">\n    <g>\n      <path d=\"M6.86,381.8S42.053,361.965,60.2,367.338s15.536,41.054,22.087,42.751,16.108,2.825,12.131,6.508-48.629,31.172-63.5,26.648S-10.553,396.82,6.86,381.8Z\" fill=\"#fff\"\/>\n      <path 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<\/g>\n<\/svg><div id=\"wp-postratings-47510\" class=\"wp-postratings\" data-nonce=\"4634c4701e\"><span class=\"wp-postratings-vote wp-postratings-scale wp-postratings-shape-star\" style=\"--wp-postratings-shape:url(data:image\/svg+xml,%3Csvg%20xmlns=%27http:\/\/www.w3.org\/2000\/svg%27%20viewBox=%270%200%2024%2024%27%3E%3Cpath%20d=%27M12%202.4l2.95%205.98%206.6.96-4.77%204.65%201.12%206.57L12%2017.46l-5.9%203.1%201.12-6.57L2.45%209.34l6.6-.96z%27\/%3E%3C\/svg%3E)\" data-post-id=\"47510\" role=\"radiogroup\" aria-label=\"Rate this post\"><input type=\"radio\" id=\"wp-postratings-47510-5\" name=\"wp-postratings-47510\" value=\"5\" data-rating=\"5\" \/><label for=\"wp-postratings-47510-5\" style=\"--wp-postratings-color-on:#e3b77e;--wp-postratings-color-off:#e0d9d0;--wp-postratings-step-fill:0%\"><i class=\"wp-postratings-item\"><\/i><span>5 Stars<\/span><\/label><input type=\"radio\" id=\"wp-postratings-47510-4\" name=\"wp-postratings-47510\" value=\"4\" data-rating=\"4\" \/><label 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for=\"wp-postratings-47510-1\" style=\"--wp-postratings-color-on:#e3b77e;--wp-postratings-color-off:#e0d9d0;--wp-postratings-step-fill:0%\"><i class=\"wp-postratings-item\"><\/i><span>1 Star<\/span><\/label><\/span> <p> 0.00 fra 0 stemme(r)<\/p><\/div>\t\t<\/div>\n\t<\/div>\n\n\t<div id=\"bm-native\"><\/div>\n\n\n<h2>Why make a honey dough for gingerbread?<\/h2>\n<p>The honey dough is the secret behind really good Danish gingerbread. When honey and flour are left together for a long time, the dough gets a much better and deeper honey flavour. That is why you make it well in advance, before you bake your gingerbread.<\/p>\n<h2>How far in advance should you make the honey dough?<\/h2>\n<p>I make my honey dough up to 1 month before I need it. The longer it rests, the more flavour it gets. If you forgot to make it in time, you can easily make it a few days ahead. The flavour just will not be quite as deep.<\/p>\n<h2>How do you store the honey dough?<\/h2>\n<p>Put the dough in an airtight container and keep it in a cool, dark place until you need it. If you use a firm honey, warm it to about 35\u00b0C while stirring before you knead the dough. That makes it much easier to work with.<\/p>\n<h2>How to use the honey dough<\/h2>\n<p>Once the honey dough has rested, grate it on a grater or in a food processor. Then knead it together with baker&#8217;s ammonia, egg yolks, potash and Christmas spices into a gingerbread dough. You can see the full method in my recipe for <a href=\"https:\/\/frederikkewaerens.dk\/en\/danish-honey-hearts\/\">Danish honey hearts<\/a> with dark chocolate.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Honey dough for Danish gingerbread is an easy pre-dough, or &#8220;fordej&#8221; as we call it in Denmark, for gingerbread and honey hearts. It only contains honey and flour. 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