tirsdag den 28. september 2010

tebirkes


these are two of the better-looking tebirkes in a batch i made one morning for breakfast. i know my husband really likes them (and also was aware that he was hungover) but to my surprise, he didn't seem overjoyed to see them. i'm pretty sure it didn't have to do with the fact that most of the rolls tipped over in the oven and didn't look bakery-perfect. of course my husband was impressed but stated that he was not in the mood for the poppyseed rolls. he did end up eating one out of principle though, and said it was good. but when he saw that i cut mine in half and spread olive tapenade and mozzarella inside, he was shocked.

"you can't do that, tebirkes are meant to be eaten alone."

does anyone else think it's terribly ironic that denmark houses the best restaurant in the world, which is famous for innovation, but almost every dane is a sandwich nazi? i have been living here over 2 years but i still get taken aback when someone says you can't do that regarding what i have on my plate. apparently the 250 possible combinations of ingredients that one can arrange atop rye bread is set in stone. but i've never been one to obey food laws, so i ate my rogue sandwich. and it was good.

tebirkes
adapted from maduniverset
yields 8 rolls

1.5 dl soyamilk
25 g fresh yeast
1 egg
1 tbsp sugar
0.5 tsp salt
5 dl all-purpose flour
60g margarine

milk or egg for brushing
poppy seeds

mix the yeast into room temperature milk. add the egg, sugar, salt, flour, and mix thoroughly. cover and let rise in a warm place for 20 minutes. punch the dough down and roll it out to roughly 25x40 cm. thinly slice the margarine and spread it over half the dough. fold the un-buttered half over. roll out the dough again and fold it in thirds. repeat twice. roll out the dough to about 30x70 cm and fold in thirds, lengthwise. cut slices about 5cm thick. let rise for about 15 min. brush with egg and sprinkle some poppy seeds over each roll before baking at 200C for 15 minutes.

enjoy these rolls with whatever you like!

oh, and if anyone knows a proper substitute that could replace egg here, please let me know so i can make them vegan!

5 kommentarer:

Archaeogoddess sagde ...

God, the first time I had lunch in DK with my now-in-laws, you'd have thought I'd killed the Queen and used the Dannebrog as toilet paper! And this is after they told me to "help myself' and "eat what you want" - Danish for "you will start with the hvide sil and proceed accordingly through the unwritten order of foodstuffs until you explode of pass out from snaps."

I'm pretty lousy with bread - expect a disastrophy resulting from this recipe. But it will be my fault, not yours!!

Jennie sagde ...

You go! Those look delicious, though I'd only ever dare eat them with butter!

I'm afraid I've always been a food nazi, also before living in Denmark. For example, bagel sandwiches? Never! Bagels are to be enjoyed with a smear of cream cheese, and a wispy piece of lox and sliced red onion. Nothing more!

Might give these a try...

mina sagde ...

@archaeogoddess: i know that situation. my mother in law was so weirded out when i ate potatoes alone. "you have to eat meat with it!"

@jennie: they were already pretty buttery, actually i regret using tapenade that was so oily. and i don't think your example proves you to be a food nazi so much as practical. bagels are too dense to be sandwiches; when you take a bite, everything squirts out the other end!

and i urge you both to try the recipe! i'm sure yours will turn out fine. (:

Seglare sagde ...

Ha ha, tebirkes is one of the Danish foods I still haven't figured out how to eat! Are they supposed to be salty, like bread (and so eaten with cucumber and bell pepper) - or sweet, like wienerbrød? On the traditional Danish Friday Breakfast at my work, everyone was eating them with real butter, which almost made me gag, since they already taste like plain (=buttery) pastry, anyway. ;-) Consequently, I have never tried them since.

Have you tried just leaving the egg out completely, or using egg replacer? In many, many recipes (specially if yeast is involved), leaving the egg out won't really make much difference; but if it's needed for the consistency, egg replacer gives a similar, fluffy texture. Soy flour mixed in a little water also works in much the same way. :-)

Anonym sagde ...

Thanks for sharing this link, but unfortunately it seems to be offline... Does anybody have a mirror or another source? Please reply to my post if you do!

I would appreciate if a staff member here at atherosclerosis.blogspot.com could post it.

Thanks,
Alex