Tebriks - danske tebirkes
2 hrs 20 min + 30 min–1 hr rising
Danish laminated pastry with poppy seeds; yeast dough folded with butter layers, then baked until golden.
| prepPreheat oven to 225°C / 435°F | ||||||
| 4 dl / 400 ml melk | Warm milk, mix dough, rest 20 min | Roll out, laminate with butter 2–3 times | Roll to 25×40 cm, fold & cut 4–5 cm pieces | Rise 30 min–1 hr at room temperature | Brush with egg, sprinkle poppy seeds | Bake 225°C / 435°F, 10–15 min |
| 50 g gjær | ||||||
| 1 egg | ||||||
| 750 g hvetemel | ||||||
| 1 ts salt | ||||||
| 1 ss sukker | ||||||
| 150–200 g meierismør | ||||||
| 1 egg | ||||||
| valmuefrø | ||||||
| hvetemel (til baking) | ||||||
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