Danish rolls "Birkes"

Ingredients for 1 servings:

• 150 g wheat flour type 550
• 150 g water
• 1 g fresh yeast
• 1 tsp, leveled malt or honey
• 400 g wheat flour type 550
• 135 g milk, cold
• 14 g fresh yeast
• 40 g sugar
• 40 g butter, soft
• 11 g salt
• 250 g butter, cold (not Irish – because of melting temperature)
• 1 egg white
• 50 g poppy seeds, light/dark

Instructions

Working time approx. 45 minutes; Rest time approx. 20 hours; Cooking/baking time approx. 20 minutes; Total time approx. 21 hours 5 minutes

For 10 Danish croissants

When planning, keep in mind that the kitchen should never be warmer than 20°C. This is because you’re making yeast puff pastry, in which solid butter is worked into cold dough layers, several times. The butter must not melt during the process. So it’s not a recipe for hot summer days. One consolation: the finished dough freezes well. Regarding the work involved: The actual working time is relatively short – but the time investment is considerable. The pre-dough is best made the day before and stored covered at around 20°C. To do this, simply mix the first four ingredients. The next day, knead the pre-dough with all the ingredients of the main dough until the dough begins to become elastic. Knead with a food processor for about 5 minutes on a low speed, then for 3 minutes at a slightly higher speed. The dough should be firm, elastic, and stretchy. Then store the dough in floured plastic wrap in the refrigerator for 60-90 minutes. During this time, prepare the butter slab: To do this, place the cold 250g piece of butter in the center of a pre-shaped piece of baking paper (approx. 20 x 25 cm). Now work the butter by firmly pressing and rolling with a rolling pin until the resulting butter slab fills the “cone” of approximately 20 x 25 cm. Place it in the refrigerator and leave it there while you work the dough after it has chilled. Roll out the chilled dough on a floured surface to approximately 20 x 50 cm. Remove the butter slab from the baking paper and place it on one side of the dough sheet, leaving small edges. If necessary, pull the dough a little further along the edges. Fold the other side of the dough sheet over it and press the edges firmly. Then immediately do the first turn: With the butter slab inside, roll out the dough sheet again on a floured surface to 20 x 50 cm – starting from the center. Fold it twice like a business letter. Turn 90° and immediately roll out again to about twice its length (20 x 50 cm). Fold again like a business letter and wrap the dough in floured baking paper (the same as the buttered slab) and place in the refrigerator for 60 minutes. Turn 90° again and roll out again (3rd time) to 20 x 50 cm. Fold again and chill for about 60 minutes. Repeat this process of folding, chilling, turning and rolling out two more times. This only takes 1 minute each time. After the last chilling, roll out again to about 20 x 50 cm. Cut the dough sheet in half and roll out each half (20 x 25 cm) to about 20 x 40 cm. Lightly moisten with a brush and roll up tightly from the long side so that the dough sticks together. Cut a total of 10 pieces of about 8 cm wide from the two rolls. Brush the dough pieces with egg white (if necessary, lightly whisk to soften it) and press into the white and/or dark poppy seeds. Cover and let rest on a baking sheet lined with parchment paper at room temperature for 60-90 minutes. Preheat the oven to 200°C (400°F). Bake the rolls in the center of the oven for about 20-25 minutes. They freeze well, just like the dough.