YOUR JUDGEMENT
Ingredients
Ingredients- Dish:
- 25 g yeast
- 2.5 dl skimmed milk
- 1 large egg or 2 small eggs
- 1.5 tbsp. Svansø Cane sugar
- 475-525 g flour (feel if the dough comes together)
-
4 tsp. Svansø Blue poppy seeds
- 1/4 tsp. salt
- 50 g butter
- Remonce:
- 200 g butter
- 200 g Svansø Cane sugar
- 200 g marzipan
- 2 tsp. vanilla sugar
- Grated peel of 1 lemon
- Juice of 1/2 lemon
-
2 tsp. Svansø Blue poppy seeds
- Creamy frosting:
- 200 g neutral cream cheese
- 100 g icing sugar
- 1 tsp. Lemon zest (to taste)
- 1 tsp. Lemon juice (to taste)
Preparation
PreparationDough
1. Dissolve the yeast in the milk and add the sugar and eggs.
2. Now add 300 g of flour and stir until the dough is very soft.
3. Then add the remaining 150-200 g, including the poppy seeds (measure how much flour you want in the dough - it must not be too dry).
4. Stir the dough until it comes together, then add the butter in cubes.
5. Knead the dough until it releases the edges and the butter is distributed.
6. Let the dough rise at room temperature for 1 hour with cling film over the bowl. In the meantime, the remonce can be made.
Remonce
1. Mix the butter, sugar, vanilla sugar and marzipan together until creamy.
2. Then add the grated lemon zest and blue poppy seeds and leave to rest at room temperature until you are ready to spread it on the pastry.
Assembly and baking of lemon and birch twists
1. Roll out the dough into a rectangle and spread the remonce on the dough.
2. Now fold one part over the other so you have half the dough.
3. Then cut strips of dough and twist the long strips - first around itself and then around your fingers.
4. Place the swirls on a baking tray with baking paper and leave to rise under a tea towel for 30 minutes.
5. When ready to bake, bake at 190°C for 15-17 minutes until golden.
6. When they are baked, cool them slightly before applying the frosting.
Creamy frosting
1. Mix all the ingredients together and put it on the delicious swirls.
They can now be served.
Product in the recipe
Product in the recipe
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