Tebirkes (Poppy Seed Danish) Recipe
Crispy, flaky Danish pastry rolls generously coated with blue-black poppy seeds, revealing buttery layers beneath their beautifully speckled exterior.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">350g all-purpose flour</li><li class="ingredients-single-item">7g active dry yeast</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">170ml cold milk</li><li class="ingredients-single-item">For the butter block:</li><li class="ingredients-single-item">250g cold unsalted butter</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">60g poppy seeds</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Bench scraper</li><li class="equipment-single-item">Ruler (optional, for measuring dough)</li></ul>
BAKE SMARTER
Kitchen Converter
Quickly switch between common baking units without leaving the recipe.
Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, mix the flour, yeast, sugar, and salt. Add the egg and cold milk, then mix until a rough dough forms. Knead for 5-7 minutes until smooth and elastic. The dough should be firm but pliable - this structure will help trap butter layers during lamination. Cover and refrigerate for 30 minutes to relax the gluten.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Meanwhile, prepare your butter block. Place the cold butter between two sheets of parchment paper and beat it with a rolling pin to soften slightly. Shape it into a 15cm square, keeping edges straight. Return to refrigerator until needed - butter must be cold but malleable for proper lamination.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Roll the chilled dough into a square approximately 25cm across. Place the butter block diagonally on the dough so the corners of the butter point to the middle of the dough sides. Fold the dough corners over the butter like an envelope, sealing edges completely to ensure no butter escapes during rolling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Roll the dough into a rectangle about 45cm long and 15cm wide, keeping edges straight and even thickness throughout. Fold the dough in thirds like a business letter (this is your first "turn"). Wrap in plastic and refrigerate for 30 minutes to rest the dough and firm up the butter.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn. This creates the multiple layers that will puff up during baking. After the third turn, wrap the dough well and refrigerate overnight (or at least 6 hours) - this extended rest allows the gluten to relax fully and the butter to firm up.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>The next day, roll the dough on a lightly floured surface into a rectangle about 36cm x 24cm. Cut into 12 equal squares. Place the beaten egg in one bowl and poppy seeds in another. Brush each square with egg wash, then dip the top into poppy seeds, pressing gently to adhere.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Fold each square in half diagonally, then fold in half again to form a triangle with multiple layers. Place on parchment-lined baking sheets, leaving space between each pastry. Cover loosely with a clean kitchen towel and let rise at room temperature for 1-2 hours until puffy (they won't quite double in size).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Preheat your oven to 200°C. Brush the pastries one more time with egg wash, being careful not to disturb the poppy seeds. Bake for 15-18 minutes until deeply golden and crisp. The internal temperature should reach about 88°C when fully baked, and you should see distinct layers when broken open.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Transfer to a wire rack to cool slightly. Tebirkes are best enjoyed warm from the oven when the contrast between the crispy exterior and tender, buttery interior is at its peak. Store any leftovers in an airtight container for 1-2 days, or freeze for up to 1 month. Reheat frozen pastries at 160°C for 5-7 minutes to restore crispness.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
What makes the perfect lamination in Danish pastry?
Perfect lamination requires keeping ingredients cold throughout the process, maintaining even butter distribution, and allowing proper resting time between folds. The dough should be rolled with consistent pressure to create even layers, and the butter must remain cold but pliable - never melting into the dough.
Can poppy seed pastries be prepared in advance and frozen?
Yes! These Danish pastries freeze beautifully. Shape and add poppy seeds before freezing unbaked on trays, then transfer to storage bags. Alternatively, freeze fully baked pastries and reheat at 160°C for 5-7 minutes to restore crispness. They maintain quality for up to one month when properly stored.
Why are my Danish pastries not rising properly during baking?
Insufficient rise typically results from inactive yeast, inadequate proofing time, or butter layers melting during preparation. Ensure your yeast is fresh, allow 1-2 hours for final proofing, maintain cold temperatures during lamination, and don't rush the overnight rest which develops flavour and structure.
Want to try something else in ...
More recipes you might like
Keep exploring with more recipes from What's Baking.
