Today I’m quite happy that the first of may is a holiday because this gives me the time to bake something for the Bread baking day in the last second. Susanna asked us to bake Bread around the world and so I travled north in my mind and baked Tebirkes. Tebirkes are a danish poppy seed roll made with a kind of puff pastry. They are not only made with dark poppy seeds but can be topped with white poppy seeds as well. In my cupboard I found a forgotten bag with white poppy seeds I bought in the indian supermarket some time ago and so I well equipped for making Tebirkes.

For laminating the dough I tried a different method. Instead of wrapping a butter brick in the dough I rolled the dough into four rectangles, placed thin cut butter pieces on them and stacked them. The dough stack was then rolled again and followed by two single folds. The result is quite good and the handling is easier then then the normal way.

And the rolls are delicious with their thin, flaky crust and the soft crumb. And the mixture of black and white poppy seeds is a real eye catcher.

Tebirkes

yields 12 rolls

sourdough

• 100g four Type 550
• 100g Water
• 10g sourdough

Dough

• Sourdough
• 400g flour Type 550
• 125g Milk
• 50g egg
• 10g fresh yeast
• 10g Salt
• 20g sugar
• 15g Butter

For laminating

• 150g Butter (cold from the fridge)

Topping

• 1 egg, whisked
• white poppy seeds
• black poppy seeds

Mix the ingredients for the sourdough and let it rise for 12 hours at 25°C.

For the dough knead all ingredients for 5 min by hand.

Cool the dough for 30 min in the fridge.

Divide the dough into 4 equal pieces and roll it into rectangle of 30 cm x 20 cm. Slice the cold butter with a mandoline slicer into thin slices. Place 1/3 of the butter slices on one rectangle, keeping the rims free of butter. Place the next dough rectangle on top, layer with butter slices and place the next rectangle on top. Repeat one more time. The last layer of the stack is the fourth dough rectangle.

Roll the dough to 30×50 cm and give a single fold. Cool for 30 min in the fridge. Roll again to 30 cm x 50 cm and give the dough another single fold. Cool for another 30 min. Now roll the dough into a band of 25 cm x 60 cm. Fold it from the long site like a letter. You have now a band of  8 cm x 60 cm. Cut it into 12 equal pieces and brush the top each pieces with whisked egg.  Dip the top of the roll into a mixture of white and black poppy seeds.

Place on a baking tray and proof for 2.5 – 3 hours.

Preheat the oven to 220°C. Bake the Tebirkes for 5 min at 220°C with a little bit steam, then reduce the temperature to 200°C and bake for another 15-20 min.