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Posts Tagged ‘Tebirkes’

These are the best rolls to have with your breakfast, brunch or an afternoon tea. They are incredibly buttery and work well with both jam and runny cheeses. Amusingly, I’ve mainly eaten them at a Dane’s house in Ireland, but this is the recipe from our family cookbook and it works out very nicely.

Ingredients:

1 tbsp Dried Yeast (2 x 7g packets)

200g Butter (Divided into 150g and 50g)

450g Flour

225ml Milk

1 tsp & 1 tbsp Sugar

½ tsp Salt

1 Egg (beaten)

2 tbsp Poppy Seeds

Utensils:

Rolling pin, pastry brush, baking tray, wire rack

Method:

Measure out the milk and warm in the microwave for about 40 – 50 seconds until it is warm. You can also do this in a pot but it’s faster and leaves less washing up in the microwave.

Mix in the yeast and the teaspoon of sugar to the warm milk and leave until it has become frothy, about 15 – 20 minutes.

While you’re waiting for the yeast to activate, measure out the flour and rub in 150g of the butter. When you’re finished the mixture should have the consistency of breadcrumbs. Add the remaining tablespoon of sugar and the half-teaspoon of salt and mix through.

It’s now time to go back to the yeast mixture. By now the yeast should have foamed up and will be ready to add to the dry ingredients. Give it a quick stir and pour the yeast liquid in with the dry ingredients and mix together into a soft dough.

Once the dough has come together in the bowl, tip it out onto a floured worktop and knead for approximately 5 minutes, until it becomes smooth and elastic.

When you’ve finished kneading the dough, put it into an oiled bowl and cover with Clingfilm. Alternatively, you can put the dough into an oiled freezer bag. Leave to rise for 20 minutes until it has become slightly puffy. While the dough is rising, turn on the oven and preheat it to 220°C.

After the dough has risen, put it on a lightly floured worktop and roll it out into a large rectangle measuring approximately 20 x 50 cm. Make sure that the edges are as level as you can get them.

Take the remaining 50g of butter, it should be quite soft, and spread it across the bottom half of the dough.

Now comes the slightly tricky bit, fold the top half of the dough leaving a slight overhang. Flip the whole lot over so that the overhang is on the top and seal it down, using a little more butter if necessary.

Seal up the edges at each end in the same manner. Flip the folded dough back over so that the seal is now on the underside.

Brush the dough with the beaten egg and sprinkle the poppy seeds as evenly as possible along the length.

Cut the dough into triangles. You should get between 12-14 triangles out of this batch.

Place the triangles onto greased baking trays and place into the oven to bake for 15 minutes until they have turned golden brown.

Once baked, remove from the oven and allow cool on wire racks.

Enjoy with more butter and jam.

Joanna Schaffalitzky set up smorgasblog.ie, in order to share recipes from the Danish and Irish sides of her family. She enjoys all forms of cooking but is most fond of baking, especially if it involves copious amounts of butter and sugar. She can be found on Twitter: @joannaschaff or @smorgasblog

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