Frøsnapper (With remonce)

Ingredients for Frøsnapper (With remonce)

Instructions for Frøsnapper (With remonce)

To prepare the Frøsnapper (With remonce) recipe, please follow these instructions:

Wienerbrødsdej: Tørdelene sieve. The yeast is mixed in a bit of the cold milk. The egg whisked together. Everything except the fat is mixed well together. Dough rolling now instantly in a square of approximately 1 cm. 's thickness. The fat is distributed in small pieces on the 2/3 part of the dough.

The fat must have an appropriate consistency, it should not be too hard, since it then press hole in the dough, but on the other hand, it must also not be too soft, as it so might melt the dough.

Dough merged now into 3 layers, so that the part that is without butter or margarine pieces, be first. Rollout is repeated at least 3 times in rapid succession, and the dough is now ready to use.

Remonce: Liquify the fat, then stir in sugar and vanilla.

Frøsnappere: Now being rolled out to a record vinerbrødsdejen on 3-4 mm. approx. 40x60 cm. Remonce lubricated on half of the dough and the other half be paid over. Dough brushed well with the beaten egg and sprinkled first with blue poppy seeds and then sesame seeds.

The dough is cut into approx. 5 cm. wide strips which are sheared 1 – 1 ½ game and put it on a baking sheet, preferably with baking paper. The pieces of dough which turns up as is without poppy seeds brushed with egg.

Frøsnapperne Bake at 220 degrees c. alm. oven for about 10 minutes until beautifully bright Brown