Københavnsbirkes

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Classic Københavnsbirkes with Remonce (Sweet butter and marzipan filling). Rather easy to make, but time consuming. Will impress at a brunch for sure!

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20 birkes

Ingredients

Dough

  • 3 1/2 cups flour (15 3/4 oz) (450 grams)
  • 1 1/2 cups cold unsalted butter (12 oz) (340 grams)
  • 4 1/2 teaspoons active dry yeast (or 50 grams cake/fresh yeast)
  • 1/2 cup warm water (4 oz) (118 ml) (100 – 110 degrees Fahrenheit)
  • 1/2 cup heavy cream (4 oz) (118 ml)
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon salt
  • 2 eggs, room temperature
  • 1/4 cup sugar (1 3/4 oz) (55 grams)

Remonce

  • 2.8 oz butter (80 grams) at room temperature
  • 2.8 oz sugar (80 grams)
  • 2.8 oz marzipan (80 grams) at room temperature

Final assembly

  • 1 egg, slightly beaten for brushing
  • Poppy Seeds for sprinkling

Instructions

  1. Place flour into bowl of food processor with steel blade. Cut cold butter into 1/4 inch slices and add to flour. Pulse flour and butter until the butter is the size of kidney beans.
  2. In a large bowl, dissolve the yeast in the warm water. Let stand 10 minutes. Stir in the cream, cardamom, salt, eggs and sugar and mix until combined using a fork. Using a rubber spatula, turn the flour/butter mixture into the liquid and carefully mix just until the dry ingredients are moistened. Cover and refrigerate for 4 hours, overnight or up to 4 days.
  3. Turn the dough out onto a lightly floured surface, dust top of dough with flour. Roll out dough to make a 16 to 20 inch rectangle. Fold dough into thirds, rotate dough a quarter of turn and fold into thirds again, making a small square. Turn over dough. Repeat rolling and folding another two times (making it a total 3 times of rolling and folding), ending with a small square. Using a sharp knife cut dough into two halves. Wrap each 1/2 portion of dough in plastic wrap, place both dough portions in a plastic bag and chill for at least 30 minutes.
  4. Refrigerated dough is now divided into 2 halves. Each half of dough will make 10 birkes rolls. If you are not using the second half of dough, it can be frozen for later use. Defrost in refrigerator for 24 plus hours before using.
  5. If using the Remonce filling, make it at this time. Use a hand-held mixer, beat the butter, sugar and marzipan to a smooth soft spreadable cream. Set aside.
  6. Remove first half of dough from refrigerator and place on a lightly floured surface, dust top of dough with flour. Roll dough out to a 12 x 18 inch rectangle. If using Remonce filling, spread a thin layer of the filling over 2/3 of the long edge of dough. Starting with the long edge that has the filling, fold 1/3 of dough over the middle. Then fold the remaining 1/3 of dough without filling over the middle, the dough is now folded into 3 layers. Using a sharp knife, cut dough into approximately 2 inch rectangular pieces. Place pieces of dough onto a baking sheet lined with parchment paper. Allow to rise for 20-30 minutes.
  7. Preheat oven to 350 degrees F (180 degrees C). Lightly beat egg and brush onto top of dough. Sprinkle with poppy seeds. Bake for 15-20 minutes or until golden brown. Allow Birkes to cool on baking sheet. Birkes with Remonce filling is eaten as is. Birkes without filling is sliced in half and topped with jam or cheese. Enjoy