Winerbrød

Ingredients for Winerbrød

Instructions for Winerbrød

To prepare the Winerbrød recipe, please follow these instructions:

The dough: Stir the yeast into the cold water. Beat the egg yolks, salt, and sugar in the 15 g fats smulder, in the flour and mix it with gærvæden. Knead the dough well and let it rest 15 minutes.

Put the margarine between 2 parchment paper or plastic foil and roll it into a square approximately 20 x 20 cm. make sure that the edges are as straight as possible.

Roll out dough into a large square plate approx. 45 x 45 cm.

Place the rolled dough in half on the bias of margarine, bend the four corners of the dough toward the Center. Then roll the dough out. Back and forth and from side to side. Fold the dough in 3 layers and put the cold for 15 minutes

Roll the dough out again and fold it into 3 layers. Once again, let the dough rest for 15 minutes (repeat process two times) and let the dough rest for 15 min between each deployment. (Read about the roll out of dough)

Cut the edges clean with a sharp knife after the last deployment. When a cross section of the dough shows multiple layers, is the dough really.

Cream: whisk the egg with the sugar and the corn flour flour in an enameled or stainless steel pot. Aluminum can discolor rather with eggs and milk.

Crack vanillestangen and scratch grains out. Save them. Whip the cold milk in æggesnapsen and add vanillebælgen. Bring the cream to a boil slowly during whipping. Let it boil until it thickens. Pipe vanillekornene in.

Take the Pan from the heat. Remove vanillebælgen and let the cream cool. Stir regularly in it so that it does not pull skins.

Portion dough into two parts and deploy each piece into an oblong square, ca. 15x40 cm. On a meldækket Board.

Put pieces of dough on a baking sheet lined with wax paper. Advantage of the cream in a strip in the middle of the dough-not, however, all the way to the ends. Set the oven at 225 degrees.

Fold long sides of dough approximately 1/3 toward the Center and press together well. Let Danish pastry bars raise for about 20 minutes.

Brush with the beaten egg, sprinkle with chopped almonds/nuts and tesukker and behind the Danish pastry bars in approx. 20 minutes.