#remonce

[morethansalad]

Vegan Snegle med Marcipanremonce og Lemoncurd (Danish Rolls with Marzipan Remonce and Lemon Curd)

recipe is in Danish btw

[fullcravings]

Chokoladesnegle med Gærdej (Triple Chocolate Swirls)

[morethansalad]

Vegan Danish Pretzel Pastry (Kringle)

sweet pastry dough with a filling made of apples, almonds, prunes and a sugary cream (remonce) mainly made of brown sugar, butter, and marzipan

[vegehana-food]

✿ リモンス | Remonce ・画像は切り分けたデニッシュペストリー(クリングル: Kringle)。淡黄色のリモンスがケーキのなかに塗られている。クリームバター、フレーバーペースト、砂糖を混ぜ合わせたクリーム。さまざまな伝統的なデニッシュペストリーの詰め物として使用され、ペストリーとともに焼かれる。リモンスは、シナモン(シナモンロールなど)、カルダモン、マジパン、またはアーモンドペーストで風味づけされることもある。リモンスはデンマーク由来で、英語では「ロードメイヤーフィリング」とも呼ばれる。

[caaaaaake-blog]

Tebirkes – Danish Poppy Seed Rolls

Fluffy, flaky and irresistible on a Sunday morning

Prep time: 2 hours 30 mins Cook time: 20 mins Total time: 2 hours 50 mins Serves: 15

Ingredients

Dough:

250 ml cold milk

100 ml sourdough or sour cream/live yoghurt

1 tbsp. honey

1 egg

15 g fresh yeast

3 tbsps flaxseeds

3 tbsps sunflower seeds

35 g barley-, wheat or oat flakes

425 g bread flour (preferable cooled in the fridge or freezer for 30mins beforehand)

8 g sea salt

250g unsalted butter

Remonce:

80g sugar

100g soft unsalted butter

100g marzipan (or almond paste)

½ tsp sea salt

Sprinkling:

1 egg

a pinch of salt

20g poppy seeds

Instructions

Mix the all the ingredients for the dough, exept the salt and butter, in a bowl.

Knead the dough for 3 minutes by hand, until combined (the texture should be quite firm, like gum).

Let the dough rest for 5 minutes in the fridge before adding the salt and kneading for 3 more minutes.

Let it rest for 10 minutes in the fridge before rolling it into a rectangle (1½cm thick)

Place a thin layer of butter (use a potato peeler to cut the cold butter) in the center third of the rectangle and fold in the sides.

Roll out again and continue as before until all the butter is rolled into the dough.

(Cool the dough in the fridge for 5-10 minutes if it becomes difficult to handle).

Grate the marzipan and mix it with the soft butter and sea salt.

Roll the dough out one last time and spread the remonce in the center (lenght ways).

Roll the dough into a roulade and press it flat.

Cut the the dough-roulade into 15 pieces and place then on a lined baking sheet. Cover them lightly and leave them to rise in warm spot, for 2 hours (or in a cold place over night and then 1½ hour in a warm place the next day).

Whisk the egg together with a pinch of salt. Carefully brush the Tebirkes with the the egg and sprinkle with poppy seeds.

Bake the Tebirkes for 20 minutes at 220C degrees/200C fan, until golden and crisp.

Notes

If you dont want to get up early to bake Danishes for the sunday breakfast, you can make them ahead. Without rising and baking them, freeze them in sealed box or bag. Take them out of the freezer the night before serving and let them thaw and rise at room temperature for 8 hours. Brush with whisked egg and sprinkle with poppy seeds. Then continue with step 13.