Description
Fluffy, flaky and irresistible on a Sunday morning
Ingredients
Units
Scale
Dough
- 250 ml cold milk
- 100 ml sourdough or sour cream/live yoghurt
- 1 tbsp. (15 ml) honey
- 1 egg
- 15 g fresh yeast
- 3 tbsps (45 ml) flaxseeds
- 3 tbsps (45 ml) sunflower seeds
- 35 g barley-, wheat or oat flakes
- 425 g bread flour (preferable cooled in the fridge or freezer for 30mins beforehand)
- 8 g sea salt
- 250g unsalted butter
Remonce
- 80g sugar
- 100g soft unsalted butter
- 100g marzipan (or almond paste)
- 1/2 tsp sea salt
Sprinkling
- 1 egg
- a pinch of salt
- 20g poppy seeds
Instructions
- Mix the all the ingredients for the dough, exept the salt and butter, in a bowl.
- Knead the dough for 3 minutes by hand, until combined (the texture should be quite firm, like gum).
- Let the dough rest for 5 minutes in the fridge before adding the salt and kneading for 3 more minutes.
- Let it rest for 10 minutes in the fridge before rolling it into a rectangle (1 1/2cm thick)
- Place a thin layer of butter (use a potato peeler to cut the cold butter) in the center third of the rectangle and fold in the sides.
- Roll out again and continue as before until all the butter is rolled into the dough.
- (Cool the dough in the fridge for 5-10 minutes if it becomes difficult to handle).
- Grate the marzipan and mix it with the soft butter and sea salt.
- Roll the dough out one last time and spread the remonce in the center (lenght ways).
- Roll the dough into a roulade and press it flat.
- Cut the the dough-roulade into 15 pieces and place then on a lined baking sheet. Cover them lightly and leave them to rise in warm spot, for 2 hours (or in a cold place over night and then 1 1/2 hour in a warm place the next day).
- Whisk the egg together with a pinch of salt. Carefully brush the Tebirkes with the the egg and sprinkle with poppy seeds.
- Bake the Tebirkes for 20 minutes at 220C degrees/200C fan, until golden and crisp.
Notes
- If you dont want to get up early to bake Danishes for the sunday breakfast, you can make them ahead.
- Without rising and baking them, freeze them in sealed box or bag.
- Take them out of the freezer the night before serving and let them thaw and rise at room temperature for 8 hours.
- Brush with whisked egg and sprinkle with poppy seeds.
- Then continue with step 13.
- Prep Time: 2 hours 30 mins
- Cook Time: 20 mins
- Category: Baking
- Cuisine: Danish
Nutrition
- Serving Size: 1 roll
- Calories: 310