Saturday, November 01, 2008
The night train is coming*
I didn't post this on Tuesday, but that was my lunch. It is Tony's first attempt at making the variety of Danish rundstykker called håndværkere. -Rundstykker are rolls you eat (usually) for breakfast. They are crispy on the outside and light and fluffy on the inside. Very nice. And not available to buy here in England.
They were very nice - even for lunch! But still not quite right. So last night he had another go. Much, much better. I mean, really, really yummy. Not exactly like the håndværkere you would get at a baker's in Denmark. No. They are better, in fact. Because, they are made by my husband and, let's face it, he's a genius when it comes to baking.
Tony's håndværkere /Danish breakfast rolls - makes 8
30 grams of fresh yeast
125 ml lukewarm milk
250 grams strong bread flour
80 grams of butter, softened (NOT melted!)
½ tbsp sugar
½ tsp salt
beaten egg, poppy seeds
= Sift the flour, sugar and salt together in a large bowl, then crumble in the butter to get a light and fluffy mixture (using your hands).
= Mix yeast and lukewarm milk, make sure the yeast is completely dissolved.
= Make a well in the middle of the flour mixture, pour in the milk and yeast mixture and fold it together to make a dough (starting with a spoon, finishing with your hands.)
= Knead on a lightly floured surface for about ten minutes until smooth and elastic.
= Put back into bowl, cower with cling film (but not tightly) and leave to rise in a warm place for about an hour.
= Once doubled in size, knead for another few minutes, then flatten the dough into a rectangular like shape, and cut into 8 equal pieces. (see my beautiful illustration below!)
= Place on grease proof paper on a baking sheet, leave to rise for 20 minutes.
= Brush the top of each with egg and sprinkle with poppy seeds.
= Bake for about 15 minutes at 225°C in the middle of the oven. You may have to bake them for a wee bit longer, depending on your oven. When they are done, they should be lightly golden and sound hollow when you tap them on the bottom.
They are nicest on the day of baking - straight out of the oven! But you can of course eat them the day after, just pop them in the oven for a little bit to make the outside crispy again.
Bon Appetit!!
*Bonus points, but no prize, if you can tell me the title of the song where I've taken that line from. ;-)
I didn't post this on Tuesday, but that was my lunch. It is Tony's first attempt at making the variety of Danish rundstykker called håndværkere. -Rundstykker are rolls you eat (usually) for breakfast. They are crispy on the outside and light and fluffy on the inside. Very nice. And not available to buy here in England.They were very nice - even for lunch! But still not quite right. So last night he had another go. Much, much better. I mean, really, really yummy. Not exactly like the håndværkere you would get at a baker's in Denmark. No. They are better, in fact. Because, they are made by my husband and, let's face it, he's a genius when it comes to baking.
Tony's håndværkere /Danish breakfast rolls - makes 830 grams of fresh yeast
125 ml lukewarm milk
250 grams strong bread flour
80 grams of butter, softened (NOT melted!)
½ tbsp sugar
½ tsp salt
beaten egg, poppy seeds
= Sift the flour, sugar and salt together in a large bowl, then crumble in the butter to get a light and fluffy mixture (using your hands).
= Mix yeast and lukewarm milk, make sure the yeast is completely dissolved.
= Make a well in the middle of the flour mixture, pour in the milk and yeast mixture and fold it together to make a dough (starting with a spoon, finishing with your hands.)
= Knead on a lightly floured surface for about ten minutes until smooth and elastic.
= Put back into bowl, cower with cling film (but not tightly) and leave to rise in a warm place for about an hour.
= Once doubled in size, knead for another few minutes, then flatten the dough into a rectangular like shape, and cut into 8 equal pieces. (see my beautiful illustration below!)
= Place on grease proof paper on a baking sheet, leave to rise for 20 minutes.
= Brush the top of each with egg and sprinkle with poppy seeds.
= Bake for about 15 minutes at 225°C in the middle of the oven. You may have to bake them for a wee bit longer, depending on your oven. When they are done, they should be lightly golden and sound hollow when you tap them on the bottom.
They are nicest on the day of baking - straight out of the oven! But you can of course eat them the day after, just pop them in the oven for a little bit to make the outside crispy again.
Bon Appetit!!= Mix yeast and lukewarm milk, make sure the yeast is completely dissolved.
= Make a well in the middle of the flour mixture, pour in the milk and yeast mixture and fold it together to make a dough (starting with a spoon, finishing with your hands.)
= Knead on a lightly floured surface for about ten minutes until smooth and elastic.
= Put back into bowl, cower with cling film (but not tightly) and leave to rise in a warm place for about an hour.
= Once doubled in size, knead for another few minutes, then flatten the dough into a rectangular like shape, and cut into 8 equal pieces. (see my beautiful illustration below!)
= Place on grease proof paper on a baking sheet, leave to rise for 20 minutes.
= Brush the top of each with egg and sprinkle with poppy seeds.
= Bake for about 15 minutes at 225°C in the middle of the oven. You may have to bake them for a wee bit longer, depending on your oven. When they are done, they should be lightly golden and sound hollow when you tap them on the bottom.
They are nicest on the day of baking - straight out of the oven! But you can of course eat them the day after, just pop them in the oven for a little bit to make the outside crispy again.
*Bonus points, but no prize, if you can tell me the title of the song where I've taken that line from. ;-)
scribbled by Carina 11/01/2008 02:43:00 PM
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