Delicious homemade tebirkes, a stable in most Danish homes and one of the only pastries that do not have a direct translation in other languages. It’s made with a laminated dough and filled with remonce and is perfect as part of the breakfast table on a lovely spring morning.
COLD RISE TEBIRKES
DANISH PASTRY DOUGH:
20 G FRESH YEAST
150 G MILK
30 G SUGAR
300 G FLOUR
200 G BUTTER
Mix the yeast into the cold milk and stir until there are no more lumps.
Beat the eggs with sugar and mix it into the liquid.
Add the flour a little at a time and finally knead the dough until it is smooth and soft.
Now roll out the dough on a table, lightlybdusted with flour, into a rectangle (20×40 cm) and about ½ cm in thickness.
Cut the butter into thin slices and distribute it on 2/3 of the dough with an overlap.
Fold the rectangle together in 3 layers. Start by folding the side without butter in towards the middle and then the other side over it.
When the first fold is done, place the dough in the fridge for 20 min. after which it is rolled out to 1 cm thickness and folded 2 times more so that the dough in total has been folded 3 times and now has 27 layers.
Refrigerate it one last time for 30 minutes.
SEEDS OF 1/2 VANILLA POD
75 G SOFTENED BUTTER
75 G SUGAR
35 G MARZIPAN, 60 % ALMONDS
1 EGG, WHISKED WITH A LITTE WATER
Mix the vanilla seeds, butter, sugar and finely grated marzipan well together for a soft and creamy remonce.
Roll the chilled dough out to a size of approx. 30 x 40 cm and distribute the remonce on the dough in a smooth layer, but stop ½ cm from the edge of the long side. Brush the edge with a little water.
Fold a third of the dough along the long side, then the other third over the first part and press the edges together.
Brush the top with whisked egg and sprinkle with poppy seeds.
Cut 10 strips, approx. 4 cm in width.
Place the tebirkes on a baking sheet lined with baking paper, cover with cling film and a damp tea towel.
Place the sheet in the refrigerator overnight.
NEXT MORNING: Remove the baking sheet from the fridge, remove the tea towel and film and place it in a preheated oven at 200 degrees celcius for approx. 12-15 min. until the pastries are golden and crisp.
TIP: You could choose to let them proove at room temperature for 1-2 hours, instead of letting them proove in the fridge. Do this without the tea towel and the yeast needs to be dissolved in warm milk.