Poppy Bread

Denmark is famous for it´s wienerbrød or as people all over the world just say “Danish”. It is only the 4th of September and it cold here in Denmark, so I decided to make some poppy bread. These are called Tebirkes in Danish . Always fun to spend some time in kitchen on a cold, dark day.


























Poppy Bread 

25 grams (1½ oz.) fresh Active Yeast
or 12 grams (4 tsp.) Dry Active Yeast
1 egg, beaten
1 cup/8oz. milk
455 grams (l lb.) 16 oz. flour*
3 tbsp.sugar
1 tsp. salt
3 tsp. cardamom
90 grams/3 oz. cold butter
150 grams/5 oz. butter at room temperature

To make  dough, warm the milk (100°-110°F). Dissolve the yeast in half of the milk. Wait 10 minutes if using Dry Active Yeast. Combine flour, sugar, salt, cardamom and cold butter.  Add yeast., the rest of the milk and the beaten egg to the flour mixture. Using a food processor or en el-mixer, whisk until smooth. Chill dough 15 minutes.

On a lightly floured surface, roll out the dough to ½ inch thick, 20 x 12 inch rectangle. Spread half of the rectangle with room temperature butter, fold the other halv over and roll ud again. The butter must have the same consistency as the dough; if it is too soft it melts into the dough. Chill the dough 10 minute every time it is rolled out because the butter will begin to melt, which causes the dough to contract. Roll and fold again. Repeat three or four times. Let the dough rest in the refrigerator 15-20 minutes before making the buns.

For Remonce filling: optional

2.8 oz butter (80 grams) at room temperature

2.8 oz sugar (80 grams)

2.8 oz marzipan (80 grams) at room temperature

For final assembly:

1 egg, slightly beaten for brushing

Poppy Seeds for sprinkling

To make remonce filling, use a hand-held mixer, beat butter, sugar and marzipan to a smooth soft spreadable cream. Set aside.

To make bread, remove  dough from refrigerator and place on a lightly floured surface, dust top of dough with flour. Roll dough out to a 12 x 18 inch rectangle. If using Remonce filling, spread a thin layer of the filling over 2/3 of the long edge of dough. Starting with the long edge that has the filling, fold 1/3 of dough over the middle. Then fold the remaining 1/3 of dough without filling over the middle, the dough is now folded into 3 layers. Using a sharp knife, cut dough into approximately 2 inch rectangular pieces. Place pieces of dough onto a baking sheet lined with parchment paper. Allow to rise for 20-30 minutes.

Preheat oven to 350 ° F (180 degrees C). Lightly beat egg and brush onto top of dough. Sprinkle with poppy seeds. Bake for 15-20 minutes or until golden brown. Allow Birkes to cool on baking sheet. Poppy bread with Remonce filling is eaten as is. Poppy bread without filling is sliced in half and topped with jam or cheese.

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