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Cold Risen Poppy Seed Twists with Marzipan

It’s been a while since I’ve baked bread, so when I invited the family to brunch and bubbles on my birthday, it was obvious … to experiment with pastry in the form of poppy seed twists with marzipan and pistachio. This edition is cold risen so it can be ready for the breakfast table in a hurry.

COLD RISEN POPPY SEED TWIST WITH MARZIPAN
10 PASTRIES

DANISH PASTRY DOUGH:
20 G FRESH YEAST
150 G MILK
30 G SUGAR
1 EGG
300 G FLOUR
250 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.

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 15 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.

REMONCE:
SEEDS OF 1/2 VANILLA POD
100 G SOFTENED BUTTER
100 G SUGAR
50 G MARZIPAN, 60 % ALMONDS
POPPY SEEDS
PISTACHIO FLOUR

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.

Fold the dough in half along the long side and pinch the edges together.

First brush one side with whisked egg and sprinkle with poppy seeds, repeat the process on the other side with pistachio.

Cut 10 strips, approx. 4 cm in width, and twist them twice.

Place the poppy seed twists on a baking sheet lined with baking paper, cover 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 230 degree oven for approx. 12-15 min. until the pastries are golden and crisp.

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