📝 About This Recipe
A crown jewel of the Danish 'wienerbrød' tradition, the Frøsnapper is a sophisticated laminated pastry known for its striking twisted shape and addictive savory-sweet balance. This golden, buttery knot is generously coated in blue poppy seeds and toasted sesame, concealing a hidden layer of rich almond remonce inside its flaky layers. Perfect for a slow Sunday morning, these pastries offer a shattering crispness that gives way to a tender, honeycomb interior.
🥗 Ingredients
The Dough (Détrempe)
- 500 grams All-purpose flour (high protein preferred)
- 250 ml Whole milk (cold from the fridge)
- 50 grams Granulated sugar
- 25 grams Fresh yeast (or 8g active dry yeast)
- 10 grams Fine sea salt
- 1 piece Large egg (cold)
The Butter Block (Beurrage)
- 250 grams Unsalted European-style butter (minimum 82% fat content)
The Filling (Remonce)
- 100 grams Unsalted butter (softened)
- 100 grams Brown sugar (packed)
- 50 grams Almond flour (finely ground)
- 1 teaspoon Ground cinnamon (optional)
Topping & Finish
- 1 piece Egg (beaten with a splash of milk for egg wash)
- 4 tablespoons Blue poppy seeds
- 4 tablespoons Sesame seeds (untoasted)
- 1 pinch Flaky sea salt (for a savory hit)
👨🍳 Instructions
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1
In a stand mixer fitted with a dough hook, dissolve the yeast in cold milk. Add the flour, sugar, salt, and egg, then mix on low speed for 5-7 minutes until a smooth, slightly firm dough forms.
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2
Shape the dough into a flat square, wrap tightly in plastic, and refrigerate for at least 1 hour to relax the gluten.
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3
Prepare the butter block by placing the 250g of cold butter between two sheets of parchment paper. Beat with a rolling pin and roll it into a neat 20x20cm square. Chill for 15 minutes so it is firm but pliable.
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4
Roll the chilled dough into a 20x40cm rectangle. Place the butter block in the center and fold the dough flaps over it so they meet in the middle, sealing the butter completely.
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5
Perform your first 'turn': Roll the dough out into a long rectangle (about 60cm long). Fold the bottom third up to the center, and the top third over that (like a letter). Wrap and chill for 30 minutes.
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6
Repeat the rolling and folding process two more times for a total of three turns, chilling for 30 minutes between each. This creates the signature flaky layers.
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7
While the dough rests, cream together the softened butter, brown sugar, almond flour, and cinnamon for the remonce until smooth.
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8
Roll the final pastry dough into a large rectangle, approximately 30x60cm and 5mm thick. Spread the remonce filling evenly over the bottom half of the dough.
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9
Fold the top half of the dough over the filling. Lightly roll over it with the pin to seal. Brush the top surface with egg wash and sprinkle generously with a mix of poppy and sesame seeds.
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10
Flip the entire dough sheet over carefully and repeat the egg wash and seed coating on the other side. Use a pizza cutter to slice the dough into 12 long strips (about 2.5cm wide).
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11
Take each strip and twist it 3-4 times in opposite directions to create a spiral, then gently tie into a loose knot or leave as a long twist. Place on parchment-lined baking sheets.
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12
Cover loosely and let rise in a warm, draft-free spot for 60-90 minutes until doubled in size and 'jiggly' when the tray is shaken.
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13
Preheat your oven to 200°C (400°F). Bake for 15-18 minutes until deeply golden brown and crisp. Cool on a wire rack to ensure the bottom stays crunchy.
💡 Chef's Tips
Ensure your butter and dough are at the same temperature and consistency during lamination to prevent the butter from shattering. If the dough becomes too elastic and shrinks back while rolling, let it rest in the fridge for 10 minutes before continuing. Use a sharp pizza cutter or pastry wheel to cut the strips; a dull knife will squish the delicate layers together. Don't over-proof the pastries in a spot that is too hot, or the butter will melt out of the layers before they hit the oven.
🍽️ Serving Suggestions
Serve warm with a strong cup of Scandinavian dark roast coffee. Pair with a glass of cold milk for a traditional afternoon 'fika' style snack. Spread a little extra salted butter on a warm Frøsnapper for an ultra-indulgent treat. Serve alongside a bowl of fresh seasonal berries to cut through the buttery richness.