The Danish “Tebirkes” are found in every bakery in Denmark. They are most often enjoyed for breakfast or brunch. To understand how common they are in Denmark, you can compare them with who common the croissants are in France. The Tebrike has a long tradition and is a buttery bread made in layers which gives it the flaky and fluffy texture.
Ingredients (8-10 rolls):
- 3/4 cup milk
- 1 tsp active dry yeast
- 1 tsp salt
- 1 tsp granulated sugar
- 2 1/3 cups all purpose flour
- 7 tbsp butter
- 1 egg
- 1tbsp milk
- 2 tbsp poppy seeds
Start with heating the milk to a temperature of 98ºF. Add yeast, salt, sugar and flour into a stand mixer bowl. Mix it all together and then add the lukewarm milk and mix until the dough lets off the sides. Cover the bowl with a kitchen towel and ferment for 25 minutes.
Place the dough on a baking board covered with flour. Roll out the dough to a rectangle, (12 x 16”). Remember to always spread flour on the baking board.
Cut the 1/3 of the cold (it needs to be cold and hard) butter in thin slices and place them on half of the rolled out dough. Fold the other half of the dough on top of the buttery half. Now roll out to a bit bigger rectangle, before folding the dough 1/3 from left on to the dough and the right side 1/3 on top of that.
Roll out the dough again (use a lot of flour on the baking board) to a 12 x 16” rectangle and do the same procedure as described above two more time.
Roll a final time to a 12 x 16” rectangle. This time, fold the dough on the long side so you have a dough that is 4 x 16”. Now cut the dough in 8-10 pieces. Place the rolls on an oven tray covered with parchment paper and let them ferment for 25 minutes. Cover with a kitchen towel.
Pre heat the oven to 375ºF.
Whisk egg and milk together. Bruch the rolls with the milk mixture and spread the seeds on top of the rolls. Bake them in the oven for approximately 15-20 minutes until they get a nice golden color.
Serve them lukewarm with jam or eat them just as they are.