olga_d_ont
Well-known member
DANISH RYE BUTTER BUNS.. (BIRKES)
You will enjoy these brick-shaped flaky rye buns. One of Denmark's outstanding country inns the Kongensbro Kro serve these flaky buns. Somewhat like Danish pastry, the yeast dough is rolled with butter into many thin layers.
2 packages active dry yeast (do not use quick-rise yeast)
1/2 cup warm water (105 to 115 F.)
1 cup warm milk
2 tablespoons sugar
1 teaspoon salt
2 eggs
1/2 cup butter, MELTED
2 cups light or dark rye flour
4 cups all purpose flour
1 1/2 cups COLD butter, unsalted
1/2 cup butter, SOFTENED
GLAZE:
1 egg, beaten
Coarse salt
Caraway seeds
In a medium sized mixing bowl, dissolve the yeast in the water. Add the milk, sugar, and salt and let stand for 5 minutes, until the yeast foams. Beat in the eggs, MELTED butter, and 1 cup of the rye flour.
Measure the remaining rye and all purpose flour into a large bowl. Slice the COLD butter and add to the flour. Cut the butter into the flour until the pieces of dough are about the size of peas. Pour the yeast mixture over the flour mixture. With a rubber spatula, carefully fold the mixtures together just until the flour is moistened.
Cover the bowl and refrigerate for at least 4 hours and up to 2 days.
When ready to shape the dough, turn it out onto a lightly floured board.
Knead gently to expel any air bubbles. Divide the dough into four parts. Shape one part at a time and leave remaining dough, covered, in the refrigerator.
Roll the dough out to make a large 16-inch circle. With a butter knife, spread the surface of the circle with 1 tablespoon of the SOFT butter. Fold the circle into thirds by overlapping the two sides across the center to form a rectangular strip. Roll out the strip to about 25 inches and then fold the strip into thirds by overlapping the ends across the center. Roll out the folded dough again to make a square about 16 inches across. Spread the surface of the square with 1 tablespoon of the soft butter and roll the dough up tightly jelly-roll fashion. Flatten the roll slightly by pressing it down with the palms of your hands. Cut the roll into eight pieces of equal size. Place the pieces upright on a lightly greased baking sheet (with the seam-side down and the cut edges facing the sides of the baking sheet).
Repeat with remaining dough. Let rise in a warm place until doubled in size, about 2 hours.
Preheat oven to 400 F. Brush the buns with the beaten egg, then sprinkle lightly with the coarse salt and caraway seeds. Bake for 14 to 15 minutes, until golden and crispy. Remove the buns from he oven and cool on racks. Serve warm or cooled. 32 rolls.
Scandinavian Feasts
You will enjoy these brick-shaped flaky rye buns. One of Denmark's outstanding country inns the Kongensbro Kro serve these flaky buns. Somewhat like Danish pastry, the yeast dough is rolled with butter into many thin layers.
2 packages active dry yeast (do not use quick-rise yeast)
1/2 cup warm water (105 to 115 F.)
1 cup warm milk
2 tablespoons sugar
1 teaspoon salt
2 eggs
1/2 cup butter, MELTED
2 cups light or dark rye flour
4 cups all purpose flour
1 1/2 cups COLD butter, unsalted
1/2 cup butter, SOFTENED
GLAZE:
1 egg, beaten
Coarse salt
Caraway seeds
In a medium sized mixing bowl, dissolve the yeast in the water. Add the milk, sugar, and salt and let stand for 5 minutes, until the yeast foams. Beat in the eggs, MELTED butter, and 1 cup of the rye flour.
Measure the remaining rye and all purpose flour into a large bowl. Slice the COLD butter and add to the flour. Cut the butter into the flour until the pieces of dough are about the size of peas. Pour the yeast mixture over the flour mixture. With a rubber spatula, carefully fold the mixtures together just until the flour is moistened.
Cover the bowl and refrigerate for at least 4 hours and up to 2 days.
When ready to shape the dough, turn it out onto a lightly floured board.
Knead gently to expel any air bubbles. Divide the dough into four parts. Shape one part at a time and leave remaining dough, covered, in the refrigerator.
Roll the dough out to make a large 16-inch circle. With a butter knife, spread the surface of the circle with 1 tablespoon of the SOFT butter. Fold the circle into thirds by overlapping the two sides across the center to form a rectangular strip. Roll out the strip to about 25 inches and then fold the strip into thirds by overlapping the ends across the center. Roll out the folded dough again to make a square about 16 inches across. Spread the surface of the square with 1 tablespoon of the soft butter and roll the dough up tightly jelly-roll fashion. Flatten the roll slightly by pressing it down with the palms of your hands. Cut the roll into eight pieces of equal size. Place the pieces upright on a lightly greased baking sheet (with the seam-side down and the cut edges facing the sides of the baking sheet).
Repeat with remaining dough. Let rise in a warm place until doubled in size, about 2 hours.
Preheat oven to 400 F. Brush the buns with the beaten egg, then sprinkle lightly with the coarse salt and caraway seeds. Bake for 14 to 15 minutes, until golden and crispy. Remove the buns from he oven and cool on racks. Serve warm or cooled. 32 rolls.
Scandinavian Feasts