Copenhagen poppy seed

Ingredients for Copenhagen poppy seed

Instructions for Copenhagen poppy seed

To prepare the Copenhagen poppy seed recipe, please follow these instructions:

Udrør yeast with lukewarm water. Add the eggs. Butter break up now in half of the flour and stir this in gærblandingen together with the salt. Turn on more flour in the dough and pull it out on the table. Knead it with so much flour to the dough still glossy and supple. Set the dough warm to uplift in approximately 45 minutes. Beat the dough down and knead it through, possibly with a little more flour. Deploy the dough on a floured to a rectangle. Slice ice-cold butter in tunde slices and put them next to each other on the 2/3 of the dough. Fold the smørfridej half over the butter-coated part, and fold the other side over.

Deploy the dough again, and fold ends over each other. Turn the dough ½ time and repeat the deployment and along the folding 2 times. Cut the dough lengthwise through each rectangle to Deploy a rod., ca. 60 cm. Cut it into approximately 5 cm wide pieces. Put the pieces on the plate until after the withdrawal on a not too hot place for about 15 minutes. Turn on the oven and set it at 225 degrees. Brush the pieces with the beaten egg and sprinkle with poppy seeds. Bake loaves in the middle of the oven for approx. 15 minutes.