| harvey@eccnet.com |
When I have visited Denmark I have had these wonderful pastries called
Tebirkes.
The last time I was there I brought them home to my family.
I cannot find these wonderful pastries in any bakery in the U.S. I
have found a recipe in
Danish (http://subii.dk/opskrifter/recipe.php?recipeid=234) but
unfortunately I
don't have a working knowledge of Danish. I would love to try and make
these
pastries for the holidays.
If anyone has a recipe in English or has a working knowledge of Danish
and can
translate this recipe - it would be wonderful.
Thanks!
Betty
|
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| jacqui{JB} |
<harvey@eccnet.com> wrote in message
news:1133886735.752191.105610@z14g2000cwz.googlegroups.com...
> When I have visited Denmark I have had these
> wonderful pastries called Tebirkes. The last time
> I was there I brought them home to my family.
>
> I cannot find these wonderful pastries in any bakery
> in the U.S. I have found a recipe in Danish
> (http://subii.dk/opskrifter/recipe.php?recipeid=234)
> but unfortunately I don't have a working knowledge
> of Danish. I would love to try and make these
> pastries for the holidays.
>
> If anyone has a recipe in English or has a working
> knowledge of Danish and can translate this recipe -
> it would be wonderful.
Well, I'll take a whack at it, although I have to admit, even after living
in DK five years, this recipe presents me with some new challenges. The
Danish husband will assist, as necessary. :)
Here's your recipe; I'll follow this one with another that I've found in one
of my Danish cookbooks. I'm going to interleave the translation with the
original, 'cause it's easier for me to keep track of:
Tebirkes - 16 stk (16 pieces)
Ingredienser -- Ingredients
1 barneskefuld salt -- 1 child's spoonful of salt -- approximately 10 ml
(check your US measuring spoons for milliliter equivalent)
550 g hvedemel -- 550 grams regular white flour
150 g sigtemel -- 150 grams "bolted" rye flour -- according to the Danish
baking book I have, this is a more finely-milled compilation of regular and
rye flours; I think you could probably use half and half a fine rye flour
and your regular white flour
1 tsk sukker -- 5 ml sugar
75 g smør -- 75 grams butter
5 dl lunken vand -- 5 deciliters tepid water
50 g gær -- 50 grams fresh yeast
1 æg til pensling -- 1 egg for brushing
birkes (which was not in the original recipe, and part of the whole
point!) -- white poppy seeds
Fremgangsmåde -- Directions
Smuldr gæren og rør den ud i vandet. -- Break up the yeast and mix it with
the water.
Skær smørret i mindre stykker og kom den i gæren sammen med sukker og
sigtemel. -- cut the butter into pieces; mix the yeast with the sugar and
rye flour.
Ælt til smørret er arbejdet ud.-- Mix until the butter is worked in.
Bland melet og salt og ælt den lidt efter lidt til en lind dej. -- Blend the
flour and salt, and add the yeast mixture bit by bit to form a soft dough.
Stil den til hævning i ca 45 minutter. -- Allow to rise for approximately 45
minutes.
Slå dejen sammen og del dem i 2 dele. -- Beat the dough (I think the
equivalent would be to punch the dough down) and divide into two pieces.
Tril hver del til en pølse på cirka 40 centimeter. -- Roll each piece of
dough into a sausage-shape approximately 40 cm long.
Tryk den flad og skær den i ca. 3 cm bredde stykker lidt på skrå. -- push
the dough flat and it into approximately 3cm wide pieces, slightly slanted.
Læg dem på en bageplade med lidt afstand, da de hæver til dobbelt
tørrelse. -- Place on a baking sheet and allow to rise until doubled in
size.
Dæk dem til med et viskestykke og lad dem efterhæve ca 20 minutter. -- Cover
them with a tea towel after approximately 20 minutes.
Pisk ægget let sammen og pensl forsigtig og drys med birkes. -- Beat the egg
lightly, brush on the pastries and sprinkle with poppy seeds.
Bag tebirkes ved 200 grader på næstnederste rille i ca 18 minutter. -- Bake
tebirkes in the lower part of the oven at 200C for approximately 18 minutes.
***
Hmm, now that I've actually worked through the recipe, I'd say you've got a
recipe for rolls, rather than pastry (there are similar white poppy seed
rolls at lots of bakeries), rather than the pastries you describe. Probably
nice, but not pastry. The recipe I've got seems to do a bit better in that
regard (mind you, I haven't tried making it yet, 'cause I'm basicall lazy
and can go to our local baker for tebirkes at will :)):
Tebirkes
(14 stk) -- 14 pieces
1-1/2 dl mælk -- 1-1/2 decliters of milk
25 g gær -- 25 grams yeast
1 æg -- 1 egg
1spsk sukker -- 15 ml sugar
1/2 tsk salt -- 2.5 ml salt
ca. 300 g (5dl) flour -- approximately 300 grams/5 decliters flour
75 g smør -- 75 grams butter
æg til pensling -- egg for brushing
birkes -- white poppy seeds
Mælken lunes, gæren udrøres heri. -- Warm the milk and dissolve the yeast in
it.
Æg, sukker, salt og mel tilsættes, og dejen æltes godt igennem. -- Combine
the egg, sugar, salt and enough flour to make a kneadable dough (and
presumably knead it a bit).
Stilles til hævning et lunt sted ca. 20 min. -- Rest the dough in a warm
place for about 20 minutes.
Dejen slåes ned og rulles til ca. 25x40 cm. -- Punch the dough down and roll
into a rectangle approximately 25x40 cm.
Smør i tynde skiver lægges på halvdelen af dejen. -- Cut the butter into
thin slices and lay them on half of the dough.
Den anden halvdel foldes over. -- Fold the dough in half (covering the
buttered part).
Dejen udrulles og foldes sammen i 3 lag. -- Roll the dough and fold it over
into three layers.
Dette gentages 2-3 gange. -- repeat 2-3 times.
Til sidst udrulles dejen til ca. 30x70 cm og foldes i 3 lag på den lange
led. -- The last rolling, roll to approximately 30x70 cm and fold the dough
three times along the long side.
Skæres i ca. 5 cm brede stykker. -- Slice into five cm wide pieces.
Efterhæver på pladen ca. 15 min. -- Allow to rise for approximately 15
minutes.
Pensles med æg og drysses med birkes. -- Brush with egg and sprinkle with
poppy seeds
Bagetid ca. 15 min ved 200C -- Bake in the oven at 200C for approximately 15
minutes.
***
Hope this helps. It's been quite the workout for me. If you have any
questions, please don't hesitate to ask. I've done most of the translation
myself and it may be wonky. :)
-j
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| C. James Strutz |
"jacqui{JB}" <shining_one_whMUNGE@ME.hotmail.com> wrote in message
news:4395d575$0$78288$157c6196@dreader1.cybercity.dk...
> <harvey@eccnet.com> wrote in message
> news:1133886735.752191.105610@z14g2000cwz.googlegroups.com...
>
>> When I have visited Denmark I have had these
>> wonderful pastries called Tebirkes. The last time
>> I was there I brought them home to my family.
>>
>> I cannot find these wonderful pastries in any bakery
>> in the U.S. I have found a recipe in Danish
>> (http://subii.dk/opskrifter/recipe.php?recipeid=234)
>> but unfortunately I don't have a working knowledge
>> of Danish. I would love to try and make these
>> pastries for the holidays.
>>
>> If anyone has a recipe in English or has a working
>> knowledge of Danish and can translate this recipe -
>> it would be wonderful.
>
> Well, I'll take a whack at it, although I have to admit, even after living
> in DK five years, this recipe presents me with some new challenges. The
> Danish husband will assist, as necessary. :)
>
> Here's your recipe; I'll follow this one with another that I've found in
> one
> of my Danish cookbooks. I'm going to interleave the translation with the
> original, 'cause it's easier for me to keep track of:
>
> Tebirkes - 16 stk (16 pieces)
>
>
>
> Ingredienser -- Ingredients
>
> 1 barneskefuld salt -- 1 child's spoonful of salt -- approximately 10 ml
> (check your US measuring spoons for milliliter equivalent)
>
> 550 g hvedemel -- 550 grams regular white flour
>
> 150 g sigtemel -- 150 grams "bolted" rye flour -- according to the Danish
> baking book I have, this is a more finely-milled compilation of regular
> and
> rye flours; I think you could probably use half and half a fine rye flour
> and your regular white flour
>
> 1 tsk sukker -- 5 ml sugar
>
> 75 g smør -- 75 grams butter
>
> 5 dl lunken vand -- 5 deciliters tepid water
>
> 50 g gær -- 50 grams fresh yeast
>
> 1 æg til pensling -- 1 egg for brushing
>
> birkes (which was not in the original recipe, and part of the whole
> point!) -- white poppy seeds
>
>
>
> Fremgangsmåde -- Directions
>
> Smuldr gæren og rør den ud i vandet. -- Break up the yeast and mix it with
> the water.
>
>
>
> Skær smørret i mindre stykker og kom den i gæren sammen med sukker og
> sigtemel. -- cut the butter into pieces; mix the yeast with the sugar and
> rye flour.
>
>
>
> Ælt til smørret er arbejdet ud.-- Mix until the butter is worked in.
>
>
>
> Bland melet og salt og ælt den lidt efter lidt til en lind dej. -- Blend
> the
> flour and salt, and add the yeast mixture bit by bit to form a soft dough.
>
>
>
> Stil den til hævning i ca 45 minutter. -- Allow to rise for approximately
> 45
> minutes.
>
>
>
> Slå dejen sammen og del dem i 2 dele. -- Beat the dough (I think the
> equivalent would be to punch the dough down) and divide into two pieces.
>
>
>
> Tril hver del til en pølse på cirka 40 centimeter. -- Roll each piece of
> dough into a sausage-shape approximately 40 cm long.
>
>
>
> Tryk den flad og skær den i ca. 3 cm bredde stykker lidt på skrå. -- push
> the dough flat and it into approximately 3cm wide pieces, slightly
> slanted.
>
>
>
> Læg dem på en bageplade med lidt afstand, da de hæver til dobbelt
> tørrelse. -- Place on a baking sheet and allow to rise until doubled in
> size.
>
>
>
> Dæk dem til med et viskestykke og lad dem efterhæve ca 20 minutter. --
> Cover
> them with a tea towel after approximately 20 minutes.
>
>
>
> Pisk ægget let sammen og pensl forsigtig og drys med birkes. -- Beat the
> egg
> lightly, brush on the pastries and sprinkle with poppy seeds.
>
>
>
> Bag tebirkes ved 200 grader på næstnederste rille i ca 18 minutter. --
> Bake
> tebirkes in the lower part of the oven at 200C for approximately 18
> minutes.
>
>
> ***
>
> Hmm, now that I've actually worked through the recipe, I'd say you've got
> a
> recipe for rolls, rather than pastry (there are similar white poppy seed
> rolls at lots of bakeries), rather than the pastries you describe.
> Probably
> nice, but not pastry. The recipe I've got seems to do a bit better in
> that
> regard (mind you, I haven't tried making it yet, 'cause I'm basicall lazy
> and can go to our local baker for tebirkes at will :)):
>
> Tebirkes
> (14 stk) -- 14 pieces
>
> 1-1/2 dl mælk -- 1-1/2 decliters of milk
> 25 g gær -- 25 grams yeast
> 1 æg -- 1 egg
> 1spsk sukker -- 15 ml sugar
> 1/2 tsk salt -- 2.5 ml salt
> ca. 300 g (5dl) flour -- approximately 300 grams/5 decliters flour
> 75 g smør -- 75 grams butter
> æg til pensling -- egg for brushing
> birkes -- white poppy seeds
>
> Mælken lunes, gæren udrøres heri. -- Warm the milk and dissolve the yeast
> in
> it.
>
> Æg, sukker, salt og mel tilsættes, og dejen æltes godt igennem. --
> Combine
> the egg, sugar, salt and enough flour to make a kneadable dough (and
> presumably knead it a bit).
>
> Stilles til hævning et lunt sted ca. 20 min. -- Rest the dough in a warm
> place for about 20 minutes.
>
> Dejen slåes ned og rulles til ca. 25x40 cm. -- Punch the dough down and
> roll
> into a rectangle approximately 25x40 cm.
>
> Smør i tynde skiver lægges på halvdelen af dejen. -- Cut the butter into
> thin slices and lay them on half of the dough.
>
> Den anden halvdel foldes over. -- Fold the dough in half (covering the
> buttered part).
>
> Dejen udrulles og foldes sammen i 3 lag. -- Roll the dough and fold it
> over
> into three layers.
>
> Dette gentages 2-3 gange. -- repeat 2-3 times.
>
> Til sidst udrulles dejen til ca. 30x70 cm og foldes i 3 lag på den lange
> led. -- The last rolling, roll to approximately 30x70 cm and fold the
> dough
> three times along the long side.
>
> Skæres i ca. 5 cm brede stykker. -- Slice into five cm wide pieces.
>
> Efterhæver på pladen ca. 15 min. -- Allow to rise for approximately 15
> minutes.
>
> Pensles med æg og drysses med birkes. -- Brush with egg and sprinkle with
> poppy seeds
>
> Bagetid ca. 15 min ved 200C -- Bake in the oven at 200C for approximately
> 15
> minutes.
>
> ***
>
> Hope this helps. It's been quite the workout for me. If you have any
> questions, please don't hesitate to ask. I've done most of the
> translation
> myself and it may be wonky. :)
> -j
Usenet is a wonderful thing!
|
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| harvey@eccnet.com |
Thank you - Thank you - Thank you!!!! The Tebirkes I had definately
had poppy seeds and were slightly sweet but not overly sweet. I think
the second recipe is the right one. I went to the book store and
looked through
every pastry book they had to see if the recipe was there.
I will make these and let you know how they turn out! I wanted to see
if I could make them for
Christmas breakfast!
Thanks again!
Betty
|
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| Wayne Boatwright |
On Tue 06 Dec 2005 12:38:02p, C. James Strutz wrote in rec.food.cooking:
> Usenet is a wonderful thing!
A one line answers at the end of a 200+ line post is NOT a wonderful thing!
Snip or be snipped!
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
|
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| William Wagner |
In article <11pbq6hove13d61@news.supernews.com>,
"C. James Strutz" <strutzj@NOSPAMstrutz.com> wrote:
> "jacqui{JB}" <shining_one_whMUNGE@ME.hotmail.com> wrote in message
> news:4395d575$0$78288$157c6196@dreader1.cybercity.dk...
> > <harvey@eccnet.com> wrote in message
> > news:1133886735.752191.105610@z14g2000cwz.googlegroups.com...
> >
> >> When I have visited Denmark I have had these
> >> wonderful pastries called Tebirkes. The last time
> >> I was there I brought them home to my family.
> >>
> >> I cannot find these wonderful pastries in any bakery
> >> in the U.S. I have found a recipe in Danish
> >> (http://subii.dk/opskrifter/recipe.php?recipeid=234)
> >> but unfortunately I don't have a working knowledge
> >> of Danish. I would love to try and make these
> >> pastries for the holidays.
> >>
> >> If anyone has a recipe in English or has a working
> >> knowledge of Danish and can translate this recipe -
> >> it would be wonderful.
> >
> > Well, I'll take a whack at it, although I have to admit, even after living
> > in DK five years, this recipe presents me with some new challenges. The
> > Danish husband will assist, as necessary. :)
> >
> > Here's your recipe; I'll follow this one with another that I've found in
> > one
> > of my Danish cookbooks. I'm going to interleave the translation with the
> > original, 'cause it's easier for me to keep track of:
> >
> > Tebirkes - 16 stk (16 pieces)
> >
> >
> >
> > Ingredienser -- Ingredients
> >
> > 1 barneskefuld salt -- 1 child's spoonful of salt -- approximately 10 ml
> > (check your US measuring spoons for milliliter equivalent)
> >
> > 550 g hvedemel -- 550 grams regular white flour
> >
> > 150 g sigtemel -- 150 grams "bolted" rye flour -- according to the Danish
> > baking book I have, this is a more finely-milled compilation of regular
> > and
> > rye flours; I think you could probably use half and half a fine rye flour
> > and your regular white flour
> >
> > 1 tsk sukker -- 5 ml sugar
> >
> > 75 g smør -- 75 grams butter
> >
> > 5 dl lunken vand -- 5 deciliters tepid water
> >
> > 50 g gær -- 50 grams fresh yeast
> >
> > 1 æg til pensling -- 1 egg for brushing
> >
> > birkes (which was not in the original recipe, and part of the whole
> > point!) -- white poppy seeds
> >
> >
> >
> > Fremgangsmåde -- Directions
> >
> > Smuldr gæren og rør den ud i vandet. -- Break up the yeast and mix it with
> > the water.
> >
> >
> >
> > Skær smørret i mindre stykker og kom den i gæren sammen med sukker og
> > sigtemel. -- cut the butter into pieces; mix the yeast with the sugar and
> > rye flour.
> >
> >
> >
> > Ælt til smørret er arbejdet ud.-- Mix until the butter is worked in.
> >
> >
> >
> > Bland melet og salt og ælt den lidt efter lidt til en lind dej. -- Blend
> > the
> > flour and salt, and add the yeast mixture bit by bit to form a soft dough.
> >
> >
> >
> > Stil den til hævning i ca 45 minutter. -- Allow to rise for approximately
> > 45
> > minutes.
> >
> >
> >
> > Slå dejen sammen og del dem i 2 dele. -- Beat the dough (I think the
> > equivalent would be to punch the dough down) and divide into two pieces.
> >
> >
> >
> > Tril hver del til en pølse på cirka 40 centimeter. -- Roll each piece of
> > dough into a sausage-shape approximately 40 cm long.
> >
> >
> >
> > Tryk den flad og skær den i ca. 3 cm bredde stykker lidt på skrå. -- push
> > the dough flat and it into approximately 3cm wide pieces, slightly
> > slanted.
> >
> >
> >
> > Læg dem på en bageplade med lidt afstand, da de hæver til dobbelt
> > tørrelse. -- Place on a baking sheet and allow to rise until doubled in
> > size.
> >
> >
> >
> > Dæk dem til med et viskestykke og lad dem efterhæve ca 20 minutter. --
> > Cover
> > them with a tea towel after approximately 20 minutes.
> >
> >
> >
> > Pisk ægget let sammen og pensl forsigtig og drys med birkes. -- Beat the
> > egg
> > lightly, brush on the pastries and sprinkle with poppy seeds.
> >
> >
> >
> > Bag tebirkes ved 200 grader på næstnederste rille i ca 18 minutter. --
> > Bake
> > tebirkes in the lower part of the oven at 200C for approximately 18
> > minutes.
> >
> >
> > ***
> >
> > Hmm, now that I've actually worked through the recipe, I'd say you've got
> > a
> > recipe for rolls, rather than pastry (there are similar white poppy seed
> > rolls at lots of bakeries), rather than the pastries you describe.
> > Probably
> > nice, but not pastry. The recipe I've got seems to do a bit better in
> > that
> > regard (mind you, I haven't tried making it yet, 'cause I'm basicall lazy
> > and can go to our local baker for tebirkes at will :)):
> >
> > Tebirkes
> > (14 stk) -- 14 pieces
> >
> > 1-1/2 dl mælk -- 1-1/2 decliters of milk
> > 25 g gær -- 25 grams yeast
> > 1 æg -- 1 egg
> > 1spsk sukker -- 15 ml sugar
> > 1/2 tsk salt -- 2.5 ml salt
> > ca. 300 g (5dl) flour -- approximately 300 grams/5 decliters flour
> > 75 g smør -- 75 grams butter
> > æg til pensling -- egg for brushing
> > birkes -- white poppy seeds
> >
> > Mælken lunes, gæren udrøres heri. -- Warm the milk and dissolve the yeast
> > in
> > it.
> >
> > Æg, sukker, salt og mel tilsættes, og dejen æltes godt igennem. --
> > Combine
> > the egg, sugar, salt and enough flour to make a kneadable dough (and
> > presumably knead it a bit).
> >
> > Stilles til hævning et lunt sted ca. 20 min. -- Rest the dough in a warm
> > place for about 20 minutes.
> >
> > Dejen slåes ned og rulles til ca. 25x40 cm. -- Punch the dough down and
> > roll
> > into a rectangle approximately 25x40 cm.
> >
> > Smør i tynde skiver lægges på halvdelen af dejen. -- Cut the butter into
> > thin slices and lay them on half of the dough.
> >
> > Den anden halvdel foldes over. -- Fold the dough in half (covering the
> > buttered part).
> >
> > Dejen udrulles og foldes sammen i 3 lag. -- Roll the dough and fold it
> > over
> > into three layers.
> >
> > Dette gentages 2-3 gange. -- repeat 2-3 times.
> >
> > Til sidst udrulles dejen til ca. 30x70 cm og foldes i 3 lag på den lange
> > led. -- The last rolling, roll to approximately 30x70 cm and fold the
> > dough
> > three times along the long side.
> >
> > Skæres i ca. 5 cm brede stykker. -- Slice into five cm wide pieces.
> >
> > Efterhæver på pladen ca. 15 min. -- Allow to rise for approximately 15
> > minutes.
> >
> > Pensles med æg og drysses med birkes. -- Brush with egg and sprinkle with
> > poppy seeds
> >
> > Bagetid ca. 15 min ved 200C -- Bake in the oven at 200C for approximately
> > 15
> > minutes.
> >
> > ***
> >
> > Hope this helps. It's been quite the workout for me. If you have any
> > questions, please don't hesitate to ask. I've done most of the
> > translation
> > myself and it may be wonky. :)
> > -j
>
> Usenet is a wonderful thing!
I was looking about for Tebirkes in our kitchen.
Found nothing.
Perhaps of interest
Found this from 1962 book
"Take a Silver Dish"
A book of Danish Food
Compiled by Bodil Jensen
Host & Sons Forlag
Copenhagen
Most likely way out of print.
Bill who is frozen in 1900 Swedish cooking due to marriage.
Vort Limpa on order!
A Swedish Chef kind of guy.
--
Garden Shade Zone 5 S Jersey USA in a Japanese Jungle Manner.39.6376 -75.0208
This article is posted under fair use rules in accordance with
Title 17 U.S.C. Section 107, and is strictly for the educational
and informative purposes. This material is distributed without profit.
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