30

January

2019

Danish seeded pastry twists recipe

Makes: 16

Ingredients
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

Remonce
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.


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