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Butter birkes
Baking

Butter birkes

Crisp, airy butter birkes with fine layers and poppy seeds on top. A classic morning favourite with a buttery crumb and lightly crisp crust.

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43 min total
12 servings
Medium

Ingredients

servings
Units

  • Dough

    • 0.9 oz Yeast
    • 1¼ cup Cold milk
    • 1 stk Egg
    • 2 tbsp Sugar
    • 1 tsp Salt
    • 1.1 lb Wheat flour

  • Butter layer

    • 5.3 oz Cold butter

  • Topping

    • 1 stk Egg
    • 2 tbsp Poppy seeds

Instructions

  1. 1

    Mix the dough

    1. Dissolve the yeast in the cold milk.
    2. Add egg, sugar and salt.
    3. Knead in the flour until the dough is smooth and pliable.
    10 min
  2. 2

    Roll and fold

    1. Roll the dough out into a rectangle.
    2. Spread thin slices of cold butter over the centre.
    3. Fold the dough over the butter and roll again.
    4. Repeat rolling and folding 2–3 times.
    20 min
  3. 3

    Let the dough rest

    1. Leave the dough covered to rest for about 1 hour.
    60 min
  4. 4

    Cut and prove

    1. Roll out the dough and cut into squares.
    2. Leave them to prove on a baking tray for about 30 minutes.
    30 min
  5. 5

    Bake in the oven

    1. Brush with egg and sprinkle with poppy seeds.
    2. Bake at 200°C for 15–18 minutes until golden and crisp.
    18 min
    200°C

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Details

Nutrition

Calories

310kcal

Protein

7g

Fat

16g

Carbs

35g

Serving Size

120g

Dietary

Allergens

GlutenMælkÆg

Serving

Suggestions

  • • Serve warm with butter and cheese.

Drink Pairings

  • • non-alcoholic: Coffee

Side Pairings

  • • Butter and cheese

Dessert Pairings

  • • Fresh fruit

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 20°C
  • • Method: Store in a bag at room temperature

Tips

Preparation

  • • Can be frozen and warmed straight from the freezer.

Cooking

  • • Keep the butter cold while laminating for clear layers.

Serving

  • • Warm briefly before serving for extra crispness.

Variations

Flavor

  • Butter-filled

Health

  • Pastry

Method

  • Oven-baked

Toppings

  • Poppy seeds

Author

C

Camilla

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Author

C

Camilla