Fattigmands Bakkels
Fattigmands Bakkels are crispy, sweet Danish pastries with a hint of rum and vanilla, perfect for special occasions or a delightful treat with coffee.
Ingredients
Instructions
- Heat deep fat to 375°F.
- Beat egg yolks, whole egg, and salt until very stiff, about 10 minutes.
- Mix in confectioners sugar, rum flavoring, and vanilla thoroughly.
- Add flour all at once and mix well. Knead dough on a well-floured, cloth-covered board until surface is blistered, about 7 minutes.
- Divide dough in half; roll out each half very thin.
- Use a pastry wheel to cut dough into 4 x 2 inch diamonds.
- Make a 1-inch slit in the center of each diamond; draw a long point of the diamond through the slit and curl back in the opposite direction.
- Fry until delicately browned in deep hot fat, about 30 seconds.
- Turn quickly and brown on the other side; drain.
- Sprinkle with confectioners sugar just before serving.
Tips & Substitutions
For a lighter texture, ensure your egg mixture is beaten until very stiff, which provides the necessary structure for the bakkels. If you don't have rum flavoring, vanilla extract can be used as a substitute, although it will alter the flavor slightly. When rolling out the dough, keep it well-floured to prevent sticking. It's also essential to fry in small batches to maintain oil temperature.
Serving Suggestions
Serve bakkels warm, dusted with confectioners sugar for an appealing presentation. They pair beautifully with a cup of coffee or tea, making them a delightful treat for brunch or dessert. For extra indulgence, consider serving alongside a sweet dip or sauce, complementing the flavors of the bakkels.
Storage & Reheating
Store any leftover bakkels in an airtight container at room temperature for up to two days. If you need to reheat them, place the bakkels in a preheated oven at 350°F for about 5 minutes to restore their crispiness. Avoid microwaving, as this can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Fattigmands Bakkels contains roughly 249 calories, with 3g protein, 38g carbohydrates, and 3g fat. Note that it is relatively high in sodium, at 1854mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it wrapped in plastic wrap for up to 24 hours. Just allow it to come to room temperature before rolling it out and cutting shapes.
What oil is best for frying bakkels?
Use a neutral oil with a high smoke point, such as canola or vegetable oil, for frying bakkels. This ensures that the flavors of the bakkels shine through without any unwanted oil taste.
Can I use whole eggs instead of egg yolks?
Using whole eggs instead of just yolks may alter the texture of the bakkels, resulting in a denser product. It's best to follow the recipe for the lightest and crispiest results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).