{"id":47515,"date":"2022-12-11T00:00:00","date_gmt":"2022-12-11T00:00:00","guid":{"rendered":"https:\/\/frederikkewaerens.dk\/?p=47515"},"modified":"2026-11-13T12:55:25","modified_gmt":"2026-11-13T12:55:25","slug":"danish-honey-hearts","status":"publish","type":"post","link":"https:\/\/frederikkewaerens.dk\/en\/danish-honey-hearts\/","title":{"rendered":"Danish honey hearts with chocolate"},"content":{"rendered":"<div id='gallery-1' class='gallery galleryid-47515 gallery-columns-3 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-Honninghjerter-16-scaled-1.jpg'><img decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Honninghjerter-16-scaled-1.jpg\" class=\"attachment-large size-large\" alt=\"Danish honey hearts with chocolate\" srcset=\"https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Honninghjerter-16-scaled-1.jpg 1707w, https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Honninghjerter-16-scaled-1-600x900.jpg 600w\" sizes=\"(max-width: 683px) 100vw, 683px\" \/><\/a>\n\t\t\t<\/div><\/figure><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-Honninghjerter-13-scaled-1.jpg'><img decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Honninghjerter-13-scaled-1.jpg\" class=\"attachment-large size-large\" alt=\"Danish honey hearts with chocolate\" srcset=\"https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Honninghjerter-13-scaled-1.jpg 1707w, https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Honninghjerter-13-scaled-1-600x900.jpg 600w\" sizes=\"(max-width: 683px) 100vw, 683px\" \/><\/a>\n\t\t\t<\/div><\/figure><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-Honninghjerter-12-scaled-1.jpg'><img decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Honninghjerter-12-scaled-1.jpg\" class=\"attachment-large size-large\" alt=\"Danish honey hearts with chocolate\" srcset=\"https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Honninghjerter-12-scaled-1.jpg 1707w, https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Honninghjerter-12-scaled-1-600x900.jpg 600w\" sizes=\"(max-width: 683px) 100vw, 683px\" \/><\/a>\n\t\t\t<\/div><\/figure><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-Honninghjerter-1-scaled-1.jpg'><img decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Honninghjerter-1-scaled-1.jpg\" class=\"attachment-large size-large\" alt=\"Danish honey hearts with chocolate\" srcset=\"https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Honninghjerter-1-scaled-1.jpg 1707w, https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Honninghjerter-1-scaled-1-600x900.jpg 600w\" sizes=\"(max-width: 683px) 100vw, 683px\" \/><\/a>\n\t\t\t<\/div><\/figure><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-Honninghjerter-15-scaled-1.jpg'><img decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Honninghjerter-15-scaled-1.jpg\" class=\"attachment-large size-large\" alt=\"Danish honey hearts with chocolate\" srcset=\"https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Honninghjerter-15-scaled-1.jpg 1707w, https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Honninghjerter-15-scaled-1-600x900.jpg 600w\" sizes=\"(max-width: 683px) 100vw, 683px\" \/><\/a>\n\t\t\t<\/div><\/figure><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-Honninghjerter-14-scaled-1.jpg'><img decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Honninghjerter-14-scaled-1.jpg\" class=\"attachment-large size-large\" alt=\"Danish honey hearts with chocolate\" srcset=\"https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Honninghjerter-14-scaled-1.jpg 1707w, https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Honninghjerter-14-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><span style=\"font-weight: 400;\">Here is my recipe for homemade Danish honey hearts with a dark chocolate coating. Honey hearts, or &#8220;honninghjerter&#8221; as we call them in Denmark, are a classic Christmas treat, and the secret is a <a href=\"https:\/\/frederikkewaerens.dk\/en\/honey-dough-for-gingerbread\/\">honey dough<\/a> made with honey and flour.<\/span><\/p>\n<p>The honey dough is best made 4 weeks in advance, because that gives the hearts the deepest honey flavour. If you are short on time, you can also make it a few days before. So start your Christmas preparations in good time!<\/p>\n<h2>Good to know<\/h2>\n<ul>\n<li>The hearts turn hard when they cool. That is completely normal.<\/li>\n<li>Cover them with a damp tea towel and keep them in the fridge for 2 to 3 days. Then they soften.<\/li>\n<li>Only coat the hearts you will serve that day with chocolate.<\/li>\n<\/ul>\n<script type=\"application\/ld+json\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@type\":\"recipe\",\"name\":\"Danish honey hearts with chocolate\",\"description\":\"Here is my recipe for homemade Danish honey hearts with a dark chocolate coating. Honey hearts, or &#8220;honninghjerter&#8221; as we call them in Denmark, are a classic Christmas treat, and the secret is a honey &hellip;\",\"author\":{\"@type\":\"Person\",\"name\":\"Amalie Benner\"},\"image\":\"https:\\\/\\\/frederikkewaerens.dk\\\/wp-content\\\/uploads\\\/2023\\\/07\\\/Frederikke-Waerens-Honninghjerter-15-scaled-1.jpg\",\"recipeYield\":[\"14\",\"14 pieces\"],\"recipeCategory\":\"Honey hearts\",\"prepTime\":\"PT20M\",\"cookTime\":\"PT10M\",\"totalTime\":\"PT30M\",\"recipeIngredient\":[\"  1 batch of honey dough, see the recipe here\",\"10 g baker's ammonia (hartshorn salt)\",\"2  egg yolks\",\"10 g potash + 2 tbsp. water\",\"5 g ground cinnamon\",\"5 g ground cloves\",\"5 g ground ginger\",\"5 g ground allspice\",\"  plain flour, if needed\",\"200 g dark chocolate\"],\"recipeInstructions\":\"Honey dough\\nMake the honey dough up to 1 month before you need it. You can also make it a few days in advance.\\nGingerbread dough\\nGrate the honey dough on a grater or in a food processor. Put it in the bowl of a stand mixer.\\nStir the baker&#8217;s ammonia into the egg yolks until there are no lumps. Stir the potash into the water. It may get warm.\\nPour both mixtures into the bowl with the honey dough. Add the spices and knead the dough in the mixer for about 8 minutes.\\nIf the dough is too dry, add a few spoonfuls of water. If it is too soft or wet, add flour until the dough holds together.\\nPreheat the oven to 175\\u00b0C (fan).\\nDust the counter with flour and roll out the dough to about 5 mm thick. Cut out hearts with a heart-shaped cutter (mine is 10 cm across). Place the hearts on 2 baking trays lined with baking paper. They rise while baking, so leave plenty of space between them. Cut out about 14 hearts.\\nBake the hearts for about 7 to 8 minutes. They should be dark, but not too dark, and soft when you take them out of the oven.\\nLet the honey hearts cool on a wire rack. Once cold they turn hard, so you cannot eat them straight away. Put them in a roasting tin or similar with a damp (not wet) tea towel over them, and keep them in the fridge for 2 to 3 days so they soften and absorb the flavour of the spices.\\nChocolate coating\\nMelt the chocolate over a bain-marie.\\nOnly coat the hearts you will serve that day. You can dip them in chocolate or brush them with chocolate. Let the chocolate set and serve the honey hearts. Keep the remaining hearts without chocolate in the fridge under the tea towel, where they keep for up to 1 month. Enjoy!\",\"keywords\":\"\\u00c6ggeblommer, allspice, Cinnamon, Hjortetaksalt, Honning, M\\u00f8rk Chokolade, Potaske, 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-Honninghjerter-15-scaled-1.jpg\" class=\"attachment-post_widescreen size-post_widescreen wp-post-image\" alt=\"Danish honey hearts with chocolate\" data-no-lazy=\"1\" loading=\"lazy\" srcset=\"https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Honninghjerter-15-scaled-1.jpg 1707w, https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Honninghjerter-15-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\">Danish honey hearts with chocolate<\/h2>\n\n\t\t\t\t\t<div class=\"recipe__amount\">\n\t\t\t\tRecipe for <div class=\"recipe__stepper\">\n\t<div class=\"recipe__stepper-controls\">\n\t\t<button class=\"recipe__stepper-control recipe__stepper-control--minus\" data-action=\"minus\">-<\/button>\n\t\t<input type=\"number\" class=\"recipe__stepper-input\" value=\"14\" autocomplete=\"off\" min=\"1\" max=\"9999\"\n\t\t       step=\"1\"\n\t\t       data-recipe_id=\"47515\" aria-label=\"Recipe amount\">\n\t\t<button class=\"recipe__stepper-control recipe__stepper-control--plus\" data-action=\"plus\">+<\/button>\n\t<\/div>\n<\/div>\n pcs.\t\t\t<\/div>\n\t\t\t<div class=\"recipe__amount print-only\">\n\t\t\t\tRecipe for <span>14<\/span> pcs.\t\t\t<\/div>\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\t20 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\t10 mins\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\t30 mins\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><\/span>\n\t\t\t\t\t<span><\/span>\n\t\t\t\t\t<span><a href=\"https:\/\/frederikkewaerens.dk\/en\/honey-dough-for-gingerbread\/\">1 batch of honey dough, see the recipe here<\/a><\/span>\n\t\t\t\t<\/label>\n\t\t\t<\/li>\n\t\t\t<\/ul>\n\t\t<strong class=\"recipe__component-headline\">Gingerbread 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_1_0\">\n\t\t\t\t<label for=\"ingredient_1_0\">\n\t\t\t\t\t<span>10<\/span>\n\t\t\t\t\t<span>g<\/span>\n\t\t\t\t\t<span>baker's ammonia (hartshorn salt)<\/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_1_1\">\n\t\t\t\t<label for=\"ingredient_1_1\">\n\t\t\t\t\t<span>2<\/span>\n\t\t\t\t\t<span><\/span>\n\t\t\t\t\t<span>egg yolks<\/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_1_2\">\n\t\t\t\t<label for=\"ingredient_1_2\">\n\t\t\t\t\t<span>10<\/span>\n\t\t\t\t\t<span>g<\/span>\n\t\t\t\t\t<span>potash + 2 tbsp. water<\/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_1_3\">\n\t\t\t\t<label for=\"ingredient_1_3\">\n\t\t\t\t\t<span>5<\/span>\n\t\t\t\t\t<span>g<\/span>\n\t\t\t\t\t<span>ground cinnamon<\/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_1_4\">\n\t\t\t\t<label for=\"ingredient_1_4\">\n\t\t\t\t\t<span>5<\/span>\n\t\t\t\t\t<span>g<\/span>\n\t\t\t\t\t<span>ground cloves<\/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_1_5\">\n\t\t\t\t<label for=\"ingredient_1_5\">\n\t\t\t\t\t<span>5<\/span>\n\t\t\t\t\t<span>g<\/span>\n\t\t\t\t\t<span>ground ginger<\/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_1_6\">\n\t\t\t\t<label for=\"ingredient_1_6\">\n\t\t\t\t\t<span>5<\/span>\n\t\t\t\t\t<span>g<\/span>\n\t\t\t\t\t<span>ground allspice<\/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_1_7\">\n\t\t\t\t<label for=\"ingredient_1_7\">\n\t\t\t\t\t<span><\/span>\n\t\t\t\t\t<span><\/span>\n\t\t\t\t\t<span>plain flour, if needed<\/span>\n\t\t\t\t<\/label>\n\t\t\t<\/li>\n\t\t\t<\/ul>\n\t\t<strong class=\"recipe__component-headline\">Chocolate coating<\/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_2_0\">\n\t\t\t\t<label for=\"ingredient_2_0\">\n\t\t\t\t\t<span>200<\/span>\n\t\t\t\t\t<span>g<\/span>\n\t\t\t\t\t<span>dark chocolate<\/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>Make the <a href=\"https:\/\/frederikkewaerens.dk\/en\/honey-dough-for-gingerbread\/\">honey dough<\/a> up to 1 month before you need it. You can also make it a few days in advance.<\/p>\n<p><strong>Gingerbread dough<\/strong><\/p>\n<p>Grate the honey dough on a grater or in a food processor. Put it in the bowl of a stand mixer.<\/p>\n<p>Stir the baker&#8217;s ammonia into the egg yolks until there are no lumps. Stir the potash into the water. It may get warm.<\/p>\n<p>Pour both mixtures into the bowl with the honey dough. Add the spices and knead the dough in the mixer for about 8 minutes.<\/p>\n<p>If the dough is too dry, add a few spoonfuls of water. If it is too soft or wet, add flour until the dough holds together.<\/p>\n<p>Preheat the oven to 175\u00b0C (fan).<\/p>\n<p>Dust the counter with flour and roll out the dough to about 5 mm thick. Cut out hearts with a heart-shaped cutter (mine is 10 cm across). Place the hearts on 2 baking trays lined with baking paper. They rise while baking, so leave plenty of space between them. Cut out about 14 hearts.<\/p>\n<p>Bake the hearts for about 7 to 8 minutes. They should be dark, but not too dark, and soft when you take them out of the oven.<\/p>\n<p>Let the honey hearts cool on a wire rack. Once cold they turn hard, so you cannot eat them straight away. Put them in a roasting tin or similar with a damp (not wet) tea towel over them, and keep them in the fridge for 2 to 3 days so they soften and absorb the flavour of the spices.<\/p>\n<p><strong>Chocolate coating<\/strong><\/p>\n<p>Melt the chocolate over a bain-marie.<\/p>\n<p>Only coat the hearts you will serve that day. You can dip them in chocolate or brush them with chocolate. Let the chocolate set and serve the honey hearts. Keep the remaining hearts without chocolate in the fridge under the tea towel, where they keep for up to 1 month. 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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-18401 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\":\"Pecan pie\",\"description\":\"Advertisement for DanSukker\\u00a0 Last week, you got my recipe for Christmas marshmallows that I developed in collaboration with DanSukker. This week, I would like to treat you to a recipe for something I imagine will &hellip;\",\"author\":{\"@type\":\"Person\",\"name\":\"frederikke\"},\"image\":\"https:\\\/\\\/frederikkewaerens.dk\\\/wp-content\\\/uploads\\\/2023\\\/07\\\/Frederikke-Waerens-Pecan-pie-11.jpg\",\"recipeYield\":\"8\",\"recipeCategory\":\"Pie\",\"prepTime\":\"PT1H\",\"cookTime\":\"PT1H\",\"totalTime\":\"PT2H\",\"recipeIngredient\":[\"250 g all-purpose flour\",\"3 tbsp. Dansukker organic confectioner\\u2019s sugar\",\"1 pinch of salt\",\"125 g butter, softened\",\"1  egg, beaten\",\"100 g butter\",\"200 g Dansukker organic sugar\",\"4 tbsp. Dansukker organic brown sugar\",\"150 ml Dansukker organic simple syrup\",\"1 tbsp. cinnamon\",\"1\\\/2 tsp. salt\",\"4  eggs\",\"200 g pecans, chopped\",\"  Vanilla ice-cream\"],\"recipeInstructions\":\"Short-crust pastry \\nMix the flour, confectioner\\u2019s sugar and salt together in a bowl. Add the butter and rub it with your fingers until it resembles bread crumbs. Then quickly mix the dough with the egg and bind it until it collects and becomes glossy and even. Put the dough in a bag and refrigerate it for about 30 minutes.\\nPecan-pie filling\\nMelt the butter in a pan. Add the sugar, brown sugar, syrup, cinnamon and salt. Let it boil while you stir it. Take the pan off the heat and whisk in one egg at a time. Add half of the pecans.\\nHow to assemble the pie\\nHeat the oven to 175 C.\\nRoll out the short-crust pastry between two pieces of baking paper and place the pastry in a pie dish that\\u2019s 24 cm in diameter or in a cast iron pan (that\\u2019s what I used). Press the dough in well around the edge. Then pour the pecan filing into the pastry and sprinkle the remaining nuts over it. Bake the pie for around 35 minutes. After 35 minutes, put some tin foil over the pie and bake for a further 15 minutes, until the filling has settled and isn\\u2019t \\u201cwobbly.\\u201d Serve the pie warm with vanilla ice cream. Enjoy!\",\"aggregateRating\":{\"@type\":\"AggregateRating\",\"bestRating\":5,\"worstRating\":1,\"ratingValue\":5,\"ratingCount\":1},\"keywords\":\"Brown sugar, Brown sugar, Cinnamon, Light syrup, Pecan nuts, Pekann\\u00f8dder, Simple syrup\"}<\/script>\n    <div class=\"loop-post-container\">\n\n\t\t            <div class=\"loop-post-buttons post-buttons-wrap\" data-post_id=\"18401\">\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\/pecan-pie\/\">\n\t\t\t\t\t<img decoding=\"async\" width=\"300\" height=\"450\" src=\"https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Pecan-pie-11.jpg\" class=\"attachment-post_thumb size-post_thumb wp-post-image\" alt=\"\" srcset=\"https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Pecan-pie-11.jpg 1365w, https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Pecan-pie-11-600x900.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\/pecan-pie\/\">\n            <div class=\"post__loop-title\">Pecan pie<\/div>\n        <\/a>\n\n    <\/div>\n\n<\/article><article class=\"xsmall-6 large-3 columns post-18421 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\":\"Honey cake bombs with chocolate and buttercream\",\"description\":\"Happy December 6th. Behind today\\u2019s door are delicious honey cake bombs with chocolate and buttercream. A true Christmas classic that comes in many varieties. These honey bombs are filled with apricot jam and delicious buttercream &hellip;\",\"author\":{\"@type\":\"Person\",\"name\":\"frederikke\"},\"image\":\"https:\\\/\\\/frederikkewaerens.dk\\\/wp-content\\\/uploads\\\/2023\\\/07\\\/Frederikke-Waerens-Honningbomber-med-chokolade-og-smoercreme-18.jpg\",\"recipeYield\":[\"12\",\"12 pieces\"],\"recipeCategory\":\"Cakes\",\"prepTime\":\"PT1H\",\"cookTime\":\"PT12H\",\"totalTime\":\"PT12H\",\"recipeIngredient\":[\"300 g honey\",\"100 g butter\",\"2 tsp. potassium carbonate (potash)\",\"2 tbsp. water\",\"2  egg yolks\",\"400 g all-purpose flour\",\"2 tsp. baker\\u2019s ammonia\",\"2 tsp. ground cinnamon\",\"1 tsp. ground cloves\",\"1 tsp. ground ginger\",\"100 g marzipan, grated\",\"100 g apricot jelly or orange marmelade\",\"200 g butter, softened\",\"300 ml confectioner\\u2019s sugar\",\"  Zest from an orange, finely grated\",\"300 g dark chocolate\",\"  Apricot jelly or orange marmelade\",\"  Sprinkles\"],\"recipeInstructions\":\"Honey cake bombs (dough)\\nMelt the honey and butter in a small saucepan on a low heat. Take the pan off the heat. Stir the potassium carbonate into the water, add the egg yolks and mix. Add that mixture to the honey (it will turn a little gritty and clumpy, but dissolves in the honey). Whisk it well.\\nIn a mixing bowl, mix the flour with the baker\\u2019s ammonia, cinnamon, cloves and ground ginger. Pour the honey mixture into the flour mixture and knead it well together until it\\u2019s even (with a consistency like cookie dough). Put the dough in the refrigerator for a minimum of 2 hours, but preferably until the next day.\\nHow to assemble the honey cake\\nTake the dough out of the refrigerator about 30 minutes before you\\u2019re going to assemble the cake bombs. Sprinkle flour on a surface and knead the honey cake dough with some flour. Roll the dough into a square about 30 \\u00d7 30 cm. Spread jelly on the dough and sprinkle with grated marzipan. Roll the dough, just like when making cinnamon swirls or or a roulade. Cut it into 12 equal swirls. Grease a muffin tin with butter and place the swirls in the tin.\\nHeat the oven to 160 C convection.\\nBake the honey cake bombs for about 30 minutes. Let them cool completely.\\nButtercream with orange\\nWhisk the softened butter with the confectioner\\u2019s sugar until it\\u2019s light and fluffy. Add the finely grated orange zest and whisk it well together to form an even and airy buttercream. Put the buttercream in a piping bag with a star nozzle.\\nChocolate topping\\nMelt the chocolate in a double boiler or in the microwave.\\nHow to assemble the honey cake bombs\\nCut the honey bombs across the middle and pipe the buttercream around the bottom half. Put a spoonful of apricot jelly or orange marmelade in the middle and put the the top half back on. Spread the melted chocolate on top and, if you like, add sprinkles. Enjoy the honey cake bombs immediately or store them in the refrigerator for a few days (make sure they\\u2019re in an airtight container). Enjoy!\",\"aggregateRating\":{\"@type\":\"AggregateRating\",\"bestRating\":5,\"worstRating\":1,\"ratingValue\":5,\"ratingCount\":2},\"keywords\":\"Abrikosmarmelade, Appelsinskal, apricot jelly, Baker's ammonia, Ginger, Ground cinnamon, Ground cloves, Hjortetaksalt, Honey, Marzipan, Orange zest, potash, Potaske, St\\u00f8dt Ingef\\u00e6r, St\\u00f8dt kanel, St\\u00f8dt nellike, Jul\"}<\/script>\n    <div class=\"loop-post-container\">\n\n\t\t            <div class=\"loop-post-buttons post-buttons-wrap\" data-post_id=\"18421\">\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\/honey-cake-bombs-with-chocolate-and-buttercream\/\">\n\t\t\t\t\t<img decoding=\"async\" width=\"300\" height=\"450\" src=\"https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Honningbomber-med-chokolade-og-smoercreme-18.jpg\" class=\"attachment-post_thumb size-post_thumb wp-post-image\" alt=\"\" srcset=\"https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Honningbomber-med-chokolade-og-smoercreme-18.jpg 1365w, https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Honningbomber-med-chokolade-og-smoercreme-18-600x900.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\/honey-cake-bombs-with-chocolate-and-buttercream\/\">\n            <div class=\"post__loop-title\">Honey cake bombs with chocolate and buttercream<\/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-47520 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\":\"Braided saffron buns with marzipan\",\"description\":\"Braided saffron buns baked in a muffin tin. These saffron buns are so delicious and filled with a lovely filling of marzipan and vanilla, which goes so well with the saffron. Saffron has a slightly &hellip;\",\"author\":{\"@type\":\"Person\",\"name\":\"Amalie Benner\"},\"image\":\"https:\\\/\\\/frederikkewaerens.dk\\\/wp-content\\\/uploads\\\/2023\\\/07\\\/Frederikke-Waerens-Flettede-safransnurrer-14-scaled-1.jpg\",\"recipeYield\":[\"12\",\"12 pieces\"],\"recipeCategory\":\"Sweet bakes\",\"prepTime\":\"PT1H\",\"cookTime\":\"PT1H\",\"totalTime\":\"PT2H\",\"recipeIngredient\":[\"0.5 g saffron\",\"50 g fresh yeast\",\"500 ml milk, lukewarm\",\"150 g sugar\",\"1 tsp. salt\",\"800 g plain flour (approx.)\",\"150 g butter, softened\",\"1  egg, beaten, for brushing\",\"150 g butter, softened\",\"175 g marzipan\",\"120 g sugar\",\"1 tsp. vanilla sugar or vanilla paste\",\"2 tbsp. potato starch\",\"50 g water\",\"50 g sugar\",\"  white pearl sugar\"],\"recipeInstructions\":\"Dough\\nStir the saffron into 100 ml of the lukewarm milk. Let it sit for 20 minutes so the saffron can release as much colour and flavour as possible. Add the rest of the milk to a mixing bowl and dissolve the yeast in it. Add the sugar, salt and about half of the flour and knead with the dough hook. Add the butter. Add more flour and knead until the dough comes away from the sides of the bowl and is smooth and glossy. 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 braided saffron buns\\nDivide the dough in 2 and roll out one half into a 50 x 30 cm rectangle. Spread half of the filling over the whole dough. Fold one half of the dough over the other, so the dough is doubled. Cut the dough into 6 equal wide pieces. Cut each piece into 3 strips without cutting all the way through at the top (see the photos). Braid the 3 strips and roll up the braided dough. Grease a metal muffin tin with butter and place the braided saffron buns in it. Repeat with the other half of the dough, so you have 12 in total. Let the buns rise for another 15 minutes.\\nPreheat the oven to 200\\u00b0C (fan).\\nBrush the buns with beaten egg and sprinkle with white pearl sugar. Bake for about 16 to 18 minutes. Brush them with sugar syrup as soon as they come out of the oven. Let them cool a little before taking them out of the muffin tin. Serve straight away. Enjoy!\",\"keywords\":\"Perlesukker, Saffron\"}<\/script>\n    <div class=\"loop-post-container\">\n\n\t\t            <div class=\"loop-post-buttons post-buttons-wrap\" data-post_id=\"47520\">\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\" 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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\/braided-saffron-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-Flettede-safransnurrer-14-scaled-1.jpg\" class=\"attachment-post_thumb size-post_thumb wp-post-image\" alt=\"Braided saffron buns with marzipan\" srcset=\"https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Flettede-safransnurrer-14-scaled-1.jpg 1707w, https:\/\/frederikkewaerens.dk\/wp-content\/uploads\/2023\/07\/Frederikke-Waerens-Flettede-safransnurrer-14-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\/braided-saffron-buns\/\">\n            <div class=\"post__loop-title\">Braided saffron buns with marzipan<\/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 d=\"M34.773,444.753a14.378,14.378,0,0,1-4.15-.544c-10.9-3.317-26.142-24.418-29.655-41.053C-1.089,393.415.72,385.767,6.2,381.039c1.288-.749,27.91-15.635,46.866-15.635a26.226,26.226,0,0,1,7.419.966c11.892,3.522,15.243,19.161,17.69,30.579,1.23,5.742,2.5,11.68,4.363,12.161,1.181.307,2.461.593,3.741.881,5.035,1.131,9.384,2.107,10.008,4.424a2.93,2.93,0,0,1-1.185,2.922C91.546,420.63,52.65,444.753,34.773,444.753Zm18.294-77.33c-18.43,0-45.44,15.109-45.711,15.261-6.015,5.214-5.736,13.8-4.413,20.057,3.695,17.495,18.886,36.684,28.268,39.537a12.391,12.391,0,0,0,3.563.457c17.417,0,55.472-23.65,58.958-26.88.473-.438.646-.774.609-.916-.307-1.139-5.437-2.292-8.5-2.98-1.3-.292-2.6-.583-3.8-.895-3.068-.794-4.227-6.2-5.831-13.692-2.34-10.925-5.545-25.886-16.289-29.067A24.293,24.293,0,0,0,53.067,367.423Z\" fill=\"#241726\"\/>\n    <\/g>\n    <path d=\"M52.69,426.57s11.887-44.3-.429-43.529-10.7,17.594-10.7,17.594S27.346,383.071,20.026,393.8,52.69,426.57,52.69,426.57Z\" fill=\"#de1017\"\/>\n  <\/g>\n<\/svg><div id=\"wp-postratings-47515\" class=\"wp-postratings\" data-nonce=\"db3cab02aa\"><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=\"47515\" role=\"radiogroup\" aria-label=\"Rate this post\"><input type=\"radio\" id=\"wp-postratings-47515-5\" name=\"wp-postratings-47515\" value=\"5\" data-rating=\"5\" \/><label for=\"wp-postratings-47515-5\" 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-47515-4\" name=\"wp-postratings-47515\" value=\"4\" data-rating=\"4\" \/><label for=\"wp-postratings-47515-4\" style=\"--wp-postratings-color-on:#e3b77e;--wp-postratings-color-off:#e0d9d0;--wp-postratings-step-fill:0%\"><i class=\"wp-postratings-item\"><\/i><span>4 Stars<\/span><\/label><input type=\"radio\" id=\"wp-postratings-47515-3\" name=\"wp-postratings-47515\" value=\"3\" data-rating=\"3\" \/><label for=\"wp-postratings-47515-3\" style=\"--wp-postratings-color-on:#e3b77e;--wp-postratings-color-off:#e0d9d0;--wp-postratings-step-fill:0%\"><i class=\"wp-postratings-item\"><\/i><span>3 Stars<\/span><\/label><input type=\"radio\" id=\"wp-postratings-47515-2\" name=\"wp-postratings-47515\" value=\"2\" data-rating=\"2\" \/><label for=\"wp-postratings-47515-2\" style=\"--wp-postratings-color-on:#e3b77e;--wp-postratings-color-off:#e0d9d0;--wp-postratings-step-fill:0%\"><i class=\"wp-postratings-item\"><\/i><span>2 Stars<\/span><\/label><input type=\"radio\" id=\"wp-postratings-47515-1\" name=\"wp-postratings-47515\" value=\"1\" data-rating=\"1\" \/><label for=\"wp-postratings-47515-1\" 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 do my honey hearts turn hard?<\/h2>\n<p>It is completely normal and does not mean anything went wrong. Honey hearts are soft when they come out of the oven, but they turn hard as they cool.<\/p>\n<p>That is why they go in a roasting tin with a damp (not wet) tea towel over them, and stay in the fridge for 2 to 3 days. Then they soften again and absorb the flavour of the spices. So do not eat them on the day you bake them.<\/p>\n<h2>How long does it take to make honey hearts?<\/h2>\n<p>The dough and baking only take about 30 minutes. But you need to plan a little time before and after. The honey dough is best made up to 1 month in advance, and once baked, the hearts need 2 to 3 days in the fridge under a damp tea towel. So start in good time if you need them ready for a specific day.<\/p>\n<h2>Can you make honey hearts without honey dough?<\/h2>\n<p>The honey dough is what gives the honey hearts their deep honey flavour, so I would not skip it. If you do not have a month, you can easily make the honey dough just a few days before. See my recipe for <a href=\"https:\/\/frederikkewaerens.dk\/en\/honey-dough-for-gingerbread\/\">honey dough for Danish gingerbread<\/a>.<\/p>\n<h2>How long do honey hearts keep?<\/h2>\n<p>Without chocolate, the honey hearts keep for up to 1 month in the fridge under the damp tea towel. Only coat the hearts you will serve that day, as they quickly dry out once they have their chocolate on.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Here is my recipe for homemade Danish honey hearts with a dark chocolate coating. Honey hearts, or &#8220;honninghjerter&#8221; as we call them in Denmark, are a classic Christmas treat, and the secret is a honey &hellip;<\/p>\n","protected":false},"author":114,"featured_media":16974,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[64,347,2247,2232,2239,351],"tags":[651],"post_entry_type":[9],"post_ingredient":[1759,2234,1379,1680,1491,1503,1681],"post_season":[2186,2187],"post_theme":[2001,2074],"post_meal":[2194],"post_diet":[2182],"class_list":["post-47515","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Danish Honey Hearts - classic Christmas gingerbread<\/title>\n<meta name=\"description\" content=\"Recipe for homemade Danish honey hearts with a dark chocolate coating. A classic Christmas cookie made with a honey dough for the deepest honey flavour.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/frederikkewaerens.dk\/en\/danish-honey-hearts\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Danish Honey Hearts - classic Christmas gingerbread\" \/>\n<meta property=\"og:description\" content=\"Recipe for homemade Danish honey hearts with a dark chocolate coating. 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