Danish Poppy Seed Rolls

Danish Poppy Seed Rolls

Makes 10 Makes 10
Ready in 2½ hour Ready in 2½ hour


  • 100 ml Emborg Milk
  • 25 g Yeast
  • 50 g Emborg Butter
  • 1 tsp Sugar
  • ½ tsp Salt
  • 1 Egg
  • 250 g Flour
  • 50 g Emborg Butter
  • 2 tbsp Sugar
  • 1 Egg
  • 1 tbsp Poppy Seeds or Sesame Seeds

Try the famous Danish pastry called "Tebirkes" in Danish. They are delicious, flaky and fluffy - perfect for a weekend morning! 


Heat the milk a little bit and dissolve the yeast in the Emborg milk.

Combine with melted Emborg butter, sugar and salt.

Mix egg into a dough together with flour.

Mix well and leave for one hour.

Roll the dough out on a little flour.

Size 20 x 45 cm.

Butter the dough, sprinkle with sugar.

Fold the dough on the longest side, first 1/3 part over, then the other part over again.

So now you have a long dough 7 x 45 cm.

Brush the dough with egg and sprinkle with poppy seeds.

Cut out 10 pieces and place on baking paper and leave for one hour.

Bake in preheated oven at 225 °C for 15 minutes.

Enjoy your fresly baked pastry!