Rosenbrød

Rosenbrød

By
From
Scandinavian Comfort Food
Serves
20-24
Photographer
Columbus Leth

Danish pastries, or wienerbrød as we call them, include a range of different small pieces of sweet pastry that we eat in the morning or before lunch. They are never savoury. These ones I used to love as a child, always looking out for them when I went to the bakery in the morning. Very few bakers still make them, but as the home-baked ones also taste so much better, I created my own recipe. I use my mother’s homemade rose petal jelly from her garden for the icing; nothing can beat that!

Ingredients

Quantity Ingredient

For the dough

Quantity Ingredient
25g fresh yeast
150ml lukewarm water, plus 2 tablespoons
1 egg, lightly beaten
1 teaspoon sea salt
1/2 teaspoon ground cardamom
1 tablespoon caster sugar
325g “00” flour, plus extra for dusting
300g cold butter, thinly sliced

For the glaze and icing

Quantity Ingredient
1 egg, beaten
8 tablespoons rose jelly
200g icing sugar

Method

  1. Crumble the yeast into the water, stir to dissolve, then add the egg, salt, cardamom and sugar. Stir in the flour and knead the dough with your hands until it is even and combined. Put it in a bowl, cover with cling film and leave to rest in the fridge for about 15 minutes.
  2. Roll out the dough on a lightly floured surface into roughly a 45-cm square. Arrange the butter slices in a square in the centre of the dough, at a 45-degree angle to the corners of the dough so it forms a smaller diamond inside the dough square. Fold the corners of the dough over the butter to encase it fully and seal the joins well. Roll out the dough again carefully, this time into a rectangle, making sure that it does not crack and expose the butter.
  3. Fold a short end one-third over into the centre, and the other short end over that, as you would a business letter. Wrap in cling film and rest again in the fridge for 15 minutes. Repeat this rolling and folding procedure three times in total, remembering to let the dough rest for 15 minutes in the fridge between each.
  4. Roll out the dough on a floured surface to a rectangle about 60 x 40cm and divide in two. Now roll each out again and fold one half over the other half to make a rectangle, then place on 2 baking sheets lined with baking parchment and let it rise for 30 minutes.
  5. Preheat the oven to 220°C. Brush the dough with the beaten egg twice and then bake in the oven for 20 minutes. Leave to cool on a wire rack.
  6. Now make the icing. Melt the rose petal jelly in a pan, add the icing (confectioners’) sugar and whisk until smooth. Spread evenly on the rosenbrød and let it settle for 30 minutes. Now cut into 5-cm slices.
Tags:
Scandinavian
Danish
Swedish
comfort food
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again