Poppies, copenhagen poppy, tea poppy, danish pastry breakfast rolls with poppy seeds
Ingredients
16 pcs.
- 1 portion danish pastry dough folded 3x3 (watch the basic recipe)
remonce (watch the recipe)
- 1½ oz (50 grams) of sugar
- 1½ oz (50 grams) of butter, soft
- 1½ oz (50 grams) of marzipan (homemade marcipan recipe)
egg wash, and sugar sprinkle
- 1 egg
- 1 tablespoon cream, milk or water
- 1½ oz (50 gram) poppy seeds
- 1½ oz (50 gram) sesame seeds (optional)
Directions / copenhagen poppies - tea poppies
Mix the remonce.
Make the Danish pastry dough:-S
Roll the pastry dough into a 16" x 16" (40 cm x 40 cm) plate of approx. 1/4" (½ cm) thickness.
Trim the edges so that you get a nice square.
Cut the dough into 2 equal size halves.
For each half:
Put the remonce on 2/3 of the dough, lengthwise.
Fold the 1/3 without remonce over the middle 1/3. Fold the last 1/3 over the other two. For a total of 3 layers of dough.
Across the fold, roll it out to a 40-60 cm wide plate with your cake roll. Depending on how high and wide you wish your poppies to be. If they are too narrow and high, they will collapse during baking, as mine does in the video. In the video I roll out to 40 cm.
Cut 6-8 in equal pieces.
Let them rise for ½ -1 hour until they double in size.
Brush with egg wash and sprinkle on the poppy seeds.
Convection oven: bake at 356°F (180° C) for 25-30 minutes.
Normal oven: bake at 390°F (200° C) for 25-30 minutes.
Poppies
You need to change the Danish pastry dough to a croiossant dough instead. It is a very small changes:
- 1 tbsp of sugar instead of 1½ oz (50 grams) of sugar
- 1 tsp salt instead of no salt :-S
- 9 oz (250 gram) of rolling butter in stead of 13 oz (375 gram)
- no remonce - which is the biggest difference.
Fold each of the 2 pastry halfs in 3 on the short edge.
Cut it in 8 pieces with a pizza wheel or a sharp knife. Each should become about the size of a breakfast roll.
Brush with egg wash, sprinkle generously with poppy seeds.
Let them rise and Bake. Just like the Copenhagen poppies above.