Poppies, copenhagen poppy, tea poppy, danish pastry breakfast rolls with poppy seeds

Name: Poppies, copenhagen poppy, tea poppy, danish pastry breakfast rolls with poppy seeds
Prep time: 30 min
Total time: 1 h 55 min

May 29, 2020

Prep 30 min Total 1 hr 55 min

The classic poppy - like a croissant, but with poppy seeds. © kvalifood.com

Video recipe - it is well known that we danes have a hampering for danish pastry. Even our breakfast bread is often made from this. There is the classic “poppy” (birkes) that is a non sweet danish pastry with a load of poppy seed on top. Hence the name. And there is the “copenhagen poppy / tea poppy” where the pastry is a bit sweeter and there is almond remonce for filling. It is not quite a cake and not quite a breakfast roll. But very good none the less.

Ingredients

16 pcs.
1 portion danish pastry dough folded 3x3 (watch the basic recipe)

remonce

50 g of sugar
50 g of butter, soft
50 g of marzipan (homemade marcipan recipe)
egg wash
sugar sprinkle
1 egg
1 tbsp cream, milk or water
50 g poppy seeds
50 g sesame seeds (optional)

Directions

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.