Pearl Sugar Magic

The magic of pearl sugar is that it will not melt in the oven. It is also known as hail sugar, and parlsocker (perlesukker). This is a confectionary sugar for decorating baked goods including all sorts of breads and cookies. Pearl sugar is made of 100% cane sugar and very popular in the home kitchens of French and Scandinavian bakers. Parlsocker is a coarse sugar made in Sweden from beet sugar.

For tantalizing Scandinavian baking recipes go to HOUSEWARES/KITCHEN SUPPLIES/COOKBOOKS in our CATEGORIES drop down list, and click on cook books.

Why don't you try pearl sugar with the following Norwegian recipe:

SWEDISH CINNAMON ROLLS

• 2 envelopes dry yeast
• 2 sticks butter
• 2 cups milk
• ½ tsp. salt
• ½ cup sugar
• 6 cups flour
• 1-2 tsp. ground cardamom (opt.)

Filling:

• 4 tbs. Butter softened
• 5 tbs sugar + 1 tbs. ground cinnamon-mixed

Glazing:

• 1 egg lightly beaten
• Pearl sugar

Directions:
Melt butter. Add milk and heat until lukewarm. Put yeast in large mixing bowl. Pour in butter/milk mixture and stir until yeast has dissolved. Add remaining sugar, salt, cardamom and most of the flour. Work together until elastic. Place in a warm location and let rise 30-40 minutes. Place dough on lightly floured surface and knead using remaining flour as needed. Divide dough in half. Roll each piece of cough to form a square about 1/3" thick. Spread each square with 2 tbs. butter and sprinkle with cinnamon/sugar mixture. Roll each square to form a log and cut each log into approximately 24 pieces. Place on a greased baking sheet, muffin pan or in muffin cups. Preheat oven to 425 degrees. Let rise for 20 minutes. Brush with egg white and sprinkle with pearl sugar. Bake for 10 minutes until golden brown. Enjoy!

The Springerle rolling pin is used for making holiday cookies, as it is embossed with images of birds, flowers and fruit designs. This sturdy 6.25 in. wood rolling pin can be used by both adults and kids. You will find it useful to make ornaments for the Christmas tree and trimmings for packages. Hand washing and drying are the only care needed for the Springerle rolling pin.

You will want to try this recipe with your new rolling pin.

• 4 eggs
• 5 ½ cups flour
• 2 ½ cups fine, granulated sugar
• About ¾ cups anise seeds, for pan
• Grated rind of 1 lemon

Directions:
Beat eggs with sugar 30 minutes by hand, or 10 minutes in an electric mixer. Mixture must be almost white, and thick enough to ribbon. Add lemon rind. Sift flour into mixture gradually, stirring well between additions. Dough should be thick enough to knead. Add more flour if necessary. Knead dough on floured board until shiny. With a floured rolling pin, roll out dough to ¼" to l/2" thickness. Flour a Springerle board or Springerle rolling pin, and press or roll design on dough. Cut squares apart. Grease a baking sheet and sprinkle liberally with anise seeds. Place cookies on baking sheet and let dry uncovered, at room temperature, 24 hours. Bake in preheated 250 degree oven until pale golden but not brown, 15 to 20 minutes.