If you’re here you probably already know how wonderful Tebirkes are, but in case you don’t I can assure you they are absolutely delightful. They are a danish pastry with a delightful combination of texture. The poppy seeds and buttery flakes are crunchy, which contrasts nicely with the dense sweet remonce filling. The sourdough adds a depth of flavours.
This recipe assumes you already have a lively sourdough starter that has been fed and is ready for action.
Sourdough tebirkes
Ingredients
- 150 gr sourdough starter 50/50 water and flour
- 1 tbsp sugar
- 1 egg
- 75 ml warm milk
- 275 gr flour all purpose
- 250 gr cold butter
remonce
- 150 gr marzipane
- 125 gr butter
- 100 gr sugar
on top
- 1 egg for eggwash
- 2-3 tbsp poppy seeds
Notes
Mix the sourdough starter with the warm milk, egg and sugar. Mix the flour and salt in gradually with a spoon or the hook attachment in a standing mixer, until the dough is smooth and soft (about 2-3 minutes).
Cover the dough and let proof at room temperature for about 4 hours, or until double in size.
Gently knock the air out of the dough and turn it out onto a lightly floured working surface. Roll out the dough into a rectangle that is about 13X13 inches (35×35 cm).
Take the butter out of the refrigerator and cut it into thin slices with a cheese slicer. Arrange the slices in a diamond shape and then fold the dough over the butter diamond to form an envelope. Turn the envelope over, roll out slightly and repeat two times with the butter slices and envelope method until you finish the butter. Place dough in the refrigerator for about 15 minutes and feel free to repeat folding the dough without adding more butter up to 3 times for more layers, placing the dough in the refrigerator for 15 min after each fold. This step is totally optional. But let it cool for at least 15 min before rolling it out. Meanwhile make the remonce. Grate the marzipane and mix it by hand with the sugar and the soft butter.
After the dough has cooled in the refrigerator for 15 minutes roll it out on a lightly floured working surface into a rectangle that is about 12X 18 inches (30X50 cm) and spread the remonce on as if making cinnamon rolls and spreading on the cinnamon filling. Roll the dough up into a long log and cut into 12 pieces.
Place the pieces on their edge (not the rolled up side) and brush them with egg wash and sprinkle them with the poppy seeds. Let them rise for about 4 hours more at room temperature and then place them in the fridge for about an hour before baking, or 1-2 hours at room temp and then place them in the refrigerator for 8-12 hours (which is prefect if you want them freshly baked in the morning).
Bake in a preheated 420°f (210°c) oven for 5 minutes and then lower the temperature to 350°f (180°c) for additional 15-20 minutes, or until they are a golden brown color.