Danish seeded pastry twists recipe

Makes: 16

Pastry dough
30 g yeast
2½ dl milk, lukewarm
50 g soft butter
50 g sugar
500 g organic baking mix, bread and baguettes from Søstrene Grene
1 egg, lightly whipped
Pumpkin seeds

100 g sugar
150 g soft butter
1 tsp cardamom
1 tsp. ginger, ground

Method – bread
Heat the milk until it is lukewarm, pour into a bowl and dissolve the yeast in the milk. Add the egg and sugar. Pour in the sisters’ baking mix a little at a time and knead the soft butter into the dough. Knead until the dough gets shiny. Let the dough rise in a warm place for approx. 30 min. Now roll out the dough into a rectangle (30×40 cm) and leave it while the remonce is made.

Method – remonce
Pour spices and sugar into the butter and mix until you have an even mixture. Now chop the pumpkin seeds and place them in a little bowl of their own.

Apply a layer of remonce on 2/3 of the dough and fold the dough so you have three layers. Remember to fold the 1/3 of the dough that is not covered with remonce first. Brush the dough with the egg and sprinkle with pumpkin seeds. Cut the dough into 16 pieces of approx. two centimeters each. Carefully pull and twist each of the 16 pieces so they come to look like spirals. Let them prove for another 20 minutes. Bake them at 200°C in a preheated oven for 10-12 minutes.

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