Rundstykker version II

Rundstykker

Rundstykker is a classic breakfast roll sold at all baker's shops in Denmark. In my family we had rundstykker on Saturday or Sunday morning. We would walk or bike to our local baker's shop down the street. Most weekends there would be a long line of people waiting in line for the breakfast rolls and newspaper. The last 10-12 years the baker's shops are more rare. Most grocery stores and gas stations sell cheap bake-off bread. (Bake-off bread: Half baked bread from big bread producers, finished off in the small stores.) People will still line up for good quality bread from the good baker's shops. 

I finally got the crumb right for these rundstykker. The crust is almost right, if you eat the bread not yet cooled completely, you'll have a nice crisp crust, like it should be. In my family we do like the warm rolls, and it is hard to resist the smell of freshly baked bread. 

Makes 8 rolls.

Ingredients:

• 3 g live yeast, or 1 g dry yeast

• 300 ml water, finger warm

• 25 ml milk

• 10 g salt

• 450 g all-purpose flour

• poppy seeds for sprinkling

Directions:

Dissolve the yeast in the water in  a large plastic bowl. I used a dough-rising bucket. 

Mix the rest of the ingredients in. You just have to mix the dough until all the flour is wet. Let the dough ferment in the bucket, lid on, on the kitchen counter over night or 7-10 hours.

Gently pour the dough onto a well floured surface. Fold the somewhat wet dough into it self until the surface is firmed up, and the surface got a good tension. Divide the dough in 8 (about 100 g pr roll), roll the dough into a round ball, brush the dough with water and dip it in poppy seeds. Place the rolls on a baking sheet lined with parchment paper.

Let the rolls rise for 30-60 minutes, loosely covered with plastic wrap. I raised my rolls in my oven on the proof-setting.

Preheat the oven to 450℉ (230℃).

Place the rolls on the lower rack in the oven. Splash about ¼ cup of water in the bottom of the oven, and close the oven quickly. You need the steam to get the best oven spring and crust. Bake the rolls for about 22 minutes, until golden.

Let the rolls/rundstykker cool before serving.

Enjoy!

Red Velvet Latte

Red Velvet Latte

The first time I tasted a red velvet latte was at Bitter+Sweet, a small but very good cafe in Cupertino. My friends and I keep going back to this place, because the coffee is that good. So if you're ever in the neighborhood, do stop by, you won't regret it.

I have been wanting to create the same latte at home, and finally I found the right mix to create the same perfect red velvet latte. I could do some reverse engineering and figure out what goes into the red velvet mix, but for now I'm happy with buying it. Sometimes you need an easy way out.

Ingredients:

• 2 tablespoons milk
• 2 tablespoons Cappuccine Red Velvet Frappe mix 
• 1-2 espresso shots
• steamed milk (whole milk gives the best texture)

Directions

Heat the cup with some really hot water.

Whisk the red velvet mix with some steamed milk in the heated cup. Add the espresso shot(s) to the mix. Finally add more steamed milk and some milk foam.

Enjoy!

Egg Salad

Egg Salad

Egg salad is one of the easiest things to make. When the eggs are boiled and cooled, it will only take 5 minutes to make. And it still packs great flavor. I might not be the healthiest but add a good salad and some vegetables on the side, suddenly you have a great meal.

Everybody has their way to boil eggs. I put the eggs in a small saucepan and just covered with cold water. Over high heat bring the water to a boil, let the eggs cook in the boiling water for 7 minutes. Remove from heat, drain the water and stop the cooking with cold water.

Serves 3

Ingredients:

• 75 g mayonnaise
• ¼ teaspoon mustard
• 2 dash curry powder
• 3 eggs, hardboiled, cooled, peeled and finely chopped
• 1 tablespoon finely chopped chives
• salt & pepper to taste

Directions:

Mix all the ingredients together and season with salt and pepper. 

Serve the egg salad on your favorite bread.

Enjoy!

Birkes - a Breakfast Roll (Pastry)

Birkes - a Breakfast Roll

Birkes is a great pastry but without the sweetness. Birkes taste great warm with a slice of Havarti  or fontina cheese.

How to get warm birkes for your breakfat or brunch: Make the dough a day in advance and freeze the birkes when they are ready to put in the oven. Next morning, place the still frozen birkes on a parchment lined baking sheet and bake for 18-20 minutes in a preheated oven. 

Makes 12-15

Ingredients:

Dough:

• 100 g butter, cold
• 500 g all-purpose flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 50 g fresh compressed yeast (or 4 teaspoons dry yeast)
• 300 ml milk

Filling: 

• 100-125 g butter

Sprinkles:

• egg wash (1 egg +2 tablespoons milk)
• poppy seeds

Directions:

In a large bowl mix the cold butter with the flour, sugar and salt until the butter is fully incorporated. 

Heat the milk until finger warm and dissolve the yeast in the milk. Add the warm milk to the flour and knead the dough for 5 minutes on the stand mixer, until the dough is smooth and elastic. Let the dough rise covered for about 30 minutes at room temperature.

Gently ease the dough out onto a lightly floured surface. Roll the dough into a rectangle, the size is not important. Place thin slices of butter on ⅔ of the dough, leaving ⅓ bare. Fold the part without butter over half of the buttered dough, and fold the last ⅓ over like you are folding a letter. Like as in a puff pastry dough.

Let the dough rest for about 10 minutes in the refrigerator, before rolling the dough to a thin rectangle again, and making another letter fold. 

Preheat the oven to 435℉ (225℃).

Roll the now laminated dough a little longer, so you are able to get 12-15, 2-inch (5 cm) wide pieces. Gently place the birkes on a parchment lined baking sheet. Let the birkes rest 10 minutes covered.   

Brush the birkes with egg wash, and sprinkle with white poppy seeds, and bake them for 15-18 minutes. Cool the birkes for a little while, and serve them warm.

Enjoy!

Smørbirkes - Poppy Seed Roll

Smørbirkes - Poppy Seed Roll

Smørbirkes or poppy seed rolls is a classic roll found at most bake shops in the eastern part of Denmark. In Jutland a smørbirkes is a completely different thing.

The rolls are much like a brioche, just without the eggs. It's sweet and soft and pairs perfect with butter, jam and cheese.

Makes 15-18

Ingredients:

Dough:

• 100 g butter, cold

• 500 g all-purpose flour

• 1 teaspoon salt

• 2 tablespoons sugar

• 50 g fresh compressed yeast (or 4 teaspoons dry yeast)

• 300 ml milk

Sprinkles:

• egg wash (1 egg +2 tablespoons milk)

• poppy seeds

Directions:

In a large bowl mix the cold butter with the flour, sugar and salt until the butter is fully incorporated. 

Heat the milk until finger warm and dissolve the yeast in the milk. Add the warm milk to the flour and knead the dough for 5 minutes on the stand mixer, until the dough is smooth and elastic. Let the dough rise covered for about 30 minutes at room temperature.

Preheat the oven to 435℉ (225℃).

Gently ease the dough out onto a lightly floured surface. Divide the dough in 15-18 balls, even in size. Roll the ball to a 9-inch (22 cm) log. Using a rolling pin, roll the log longer and flat. Fold dough piece in half, and place it on a parchment paper lined baking sheet. Repeat with the rest of the balls. 

Let the smørbirkes rise covered for 10 minutes.

Brush the top part of the smørbirkes with egg wash and sprinkle with a nice layer of poppy seeds.

Bake the smørbirkes for 12-15 minutes until golden brown.

Let the smørbirkes cool on a wire rack and serve them freshly baked, or slightly reheated next day.

Enjoy!