Poppy and sesame danish

Poppy and sesame danish

Frøsnapper

By
From
Scandinavian Baking
Makes
20
Photographer
Columbus Leth

These are perfect for morning coffee or brunch, though I can easily eat one heated up, late at night, with a cup of strong tea.

Ingredients

Quantity Ingredient

For the filling

Quantity Ingredient
150g butter
5 tablespoons caster sugar
50g poppy seeds

For the rest

Quantity Ingredient
1 Basic Danish pastry dough
00 grade, or plain flour, to dust
1 egg, lightly beaten
100g poppy seeds
100g sesame seeds

Method

  1. Mix the butter and sugar for the filling together with the poppy seeds.
  2. Roll the Danish pastry dough out on a lightly floured work surface to a 60 x 30cm rectangle. Spread the filling, lengthways, on one half of the dough, then fold the plain half of the dough over the filling: the folded pastry should measure 60 x 15cm. Press the seams together to encase it and brush with egg (reserve the remaining egg), then dredge with the poppy seeds and sesame seeds for the topping so the dough is covered.
  3. Cut the pastry crossways into long strips, each 15 x 4cm. Take one at a time, twist them, then place on a baking tray lined with baking parchment. Cover with tea towels and leave to rest in a warm place for 30 minutes.
  4. Preheat the oven to 220°C.
  5. Brush each pastry with the reserved egg on the cut edges and the pieces that aren’t covered with seeds, so every bit turns golden in the oven, then bake for five minutes. Reduce the oven temperature to 200°C and bake for 15 minutes. Leave to cool on a wire rack.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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