Poppy seed butter, poppy seeds/tebirkes

Ingredients for Poppy seed butter, poppy seeds/tebirkes

Instructions for Poppy seed butter, poppy seeds/tebirkes

To prepare the Poppy seed butter, poppy seeds/tebirkes recipe, please follow these instructions:

Yeast is mixed in tepid water, the other ingredients are added and the dough is kneaded well.

Be taken out on the table. Like on wax paper or tupperware-underlay allowing table does not become sticky. EVS. with a little more flour, deploying with the rolling pin to an oblong firkant.Ca. 60x30cm.

The cold butter or margarine are distributed in thin slices (use your cheese cutter) on the 2/3 part of the dough, 1 cm from the edge.

The dough is folded together so trejdedelen without butter comes in the middle (possibly with a little flour on so cake-roll not bogged down) the dough turn 1/4 place, rolled out once again folded again 3 times together. Rollout is repeated 3-5 times, every time turn the dough 1/4 place. Do they become fluffy and with many layers.

The last time the rolling the dough into approximately 1 – 1 ½ cm. thickness and ca. 7-8 cm. width + the length it now gets.

Brush with a beaten egg and sprinkled with white/el. Blue poppy seeds. Cut out in ca. 5-6 cm. pieces and onto a baking tray with baking paper.

Then press them a little flat, so that they will be squeezed out a little in the middle. Highlights now in about half an hour.

Bake in the middle of the oven for approx. 15 min. 200 degrees c. alm. oven and you now have lovely tebirkes/butter, poppy seeds.

Tips:
Same recipe can be used for French Croissants, however, minus the sugar. The dough must be approximately a half cm. thick and into triangles, which are then shaped into horns. These can be used as bread for the main dishes, or filled with salad or shrimp salad as a starter. Can also be used for sausage rolls.