Danish Koldskål (cold yoghurt soup) with Kammerjunker

This is my fiancé’s favourite Danish summer dish, and I’m a bit embarrassed to say that I have never actually made the Kammerjunker myself. But now living in England, it isn’t a thing that you can get in the supermarkets, so I decided to make it myself, and they turned out really good.



Cold yoghurt soup

2 egg yolks
1 litre yoghurt natural or buttermilk
3 tablespoons sugar
1 tablespoon vanilla sugar
juice of two small lemons

Wisk egg yolks and sugar until the sugar is dissolved and it is white and thick.
Wisk in yoghurt/buttermilk, and then lemon juice a little at the time, until wanted taste.
Keep cool until serving.

Kammerjunker when they have been in the oven for the second time.

Kammerjunker

250g plain white flour
1 tablespoon baking powder
½ teaspoon fine salt
25g sugar
100g butter or margarine
1 egg
¼ cup milk

Preheat oven to 220°C/425°F/Gas Mark 7.
In a bowl mix all the dry ingredients, then crumble in the butter/margarine.
Mix egg and milk together, and ad that to the bowl and mix till it makes a slightly sticky doug.
Take small pieces of dough, about a teaspoon sizes, and roll it into small balls and place them on a baking sheet covered with parchment.
Bake for about 7-8 minutes just until they start to get a bit of colour.
Transfer to a cooling tray, and let cool for about 10 min.
Cut the little buns in half, length wise, with a sharp serrated knife, and place on a wire rack.
Put back into oven, and turn the oven off, let them bake for 15 minutes.
Let them cool completely before serving.

Serve in soup bowl, crumple some kammerjunker on top, and some strawberries (optional).