📝 About This Recipe
Tebirkes are the crown jewel of Danish bakeries, featuring a shatteringly crisp, buttery laminated dough topped with a thick crust of blue poppy seeds. Inside, a hidden layer of 'remonce'—a sweet almond and butter paste—melts into the dough, creating a rich, chewy contrast to the airy layers. These pastries are the quintessential Scandinavian breakfast treat, offering a perfect balance of nutty crunch and buttery sweetness.
🥗 Ingredients
Dough (Detrempe)
- 250 ml Whole milk (cold)
- 25 g Fresh yeast (or 8g active dry yeast)
- 40 g Granulated sugar
- 1 large Egg (cold)
- 500 g All-purpose flour (high protein preferred)
- 8 g Fine sea salt
Butter Block (Beurrage)
- 250 g Unsalted butter (high-quality European style, cold)
Almond Filling (Remonce)
- 100 g Unsalted butter (softened)
- 100 g Granulated sugar
- 100 g Marzipan (grated or finely crumbled)
Topping
- 1 large Egg (beaten for egg wash)
- 50 g Blue poppy seeds (for a thick coating)
👨🍳 Instructions
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1
In a large bowl or stand mixer, dissolve the yeast in cold milk. Add the sugar, egg, flour, and salt. Knead for about 5-7 minutes until the dough is smooth but still cool; do not overwork it.
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2
Shape the dough into a flat rectangle, wrap in plastic, and refrigerate for at least 1 hour to relax the gluten.
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3
Prepare the butter block by placing cold butter between two sheets of parchment paper. Beat with a rolling pin and roll into a 20x20 cm square. Chill until firm but pliable.
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4
On a lightly floured surface, roll the chilled dough into a 20x40 cm rectangle. Place the butter block on one half, fold the other half over, and seal the edges tightly.
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5
Perform the first 'turn': Roll the dough out to a long rectangle (about 60 cm long), then fold it into thirds 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 turn to maintain the distinct butter layers.
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7
While the dough rests, make the remonce by creaming together the softened butter, sugar, and marzipan until smooth and spreadable.
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8
Final Roll: Roll the dough out into a large rectangle approximately 30x60 cm and about 5mm thick.
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9
Spread the remonce filling in a wide strip down the center third of the dough. Fold one side over the filling, then the other side over that, creating a long, flat log.
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10
Brush the top of the log generously with egg wash and sprinkle an even, thick layer of poppy seeds over the entire surface, pressing lightly so they stick.
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11
Cut the log into 10 equal pieces (about 5-6 cm wide) using a sharp knife or bench scraper. Place them on a parchment-lined baking sheet.
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12
Cover the pastries loosely and let them rise in a warm, draft-free spot for 45-60 minutes until they look puffy and slightly jiggly.
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13
Preheat your oven to 200°C (400°F). Bake the Tebirkes for 18-22 minutes until they are a deep golden brown and the layers are clearly visible.
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14
Transfer to a wire rack to cool slightly. The filling will be very hot, so wait at least 10 minutes before serving.
💡 Chef's Tips
Use European-style butter with high fat content (82%+) for the best lamination and flavor. Keep your kitchen cool; if the butter starts to melt into the dough, the layers will disappear. Do not skip the chilling steps, as this prevents the dough from snapping back while rolling. To ensure the poppy seeds stay on, use a heavy hand with the egg wash and press the seeds gently with your palm. If you prefer 'Grovbirkes', replace half the all-purpose flour with whole wheat flour and omit the sweet remonce filling.
🍽️ Serving Suggestions
Serve warm with a smear of cold salted butter for the ultimate Danish experience. Pair with a strong, hot black coffee to cut through the richness of the almond paste. Enjoy alongside a glass of cold milk or a spicy chai latte. Add a slice of Havarti or Gammel Ost cheese on the side for a traditional sweet-and-savory breakfast. Serve as part of a brunch spread with fresh berries and smoked salmon.