Click here for the English version.
Die Herausforderung der Daring Bakers ist glücklicherweise diesmal kein mit schwerer Buttercreme gefülltes Backwerk. Kelly von Sass & Veracity und Ben von What’s Cookin’? haben sich für die Herstellung eines gefüllten Plunderteigzopfes entschieden. Die Wahl der Füllung war freigestellt, so lange sie selbst hergestellt war.
Im Gegensatz zu Zorra oder Bolli habe ich weder Plunder- noch Blätterteig selbst hergestellt. Eigentlich ist es verblüffend einfach, wenn frau weiß wie. Es benötigt nur etwas Zeit.
In Dänemark heißt dieser Teig Wienerbrød, daraus hergestellte längliche, gefüllte Gebäckstücke borgermesterstang. Bei uns in Norddeutschland stellt man daraus Kopenhagener her, die in Dänemark wiederum Spandauere heißen.
Das Rezept für den Teig reichte für zwei Zöpfe, ich habe einen mit der Vanillecreme nach Dorie Greenspan, den anderen mit frei nach Schnauze gekochtem Rhabarberkompott gefüllt.
Gefüllter Plunderteigzopf
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| Gefüllt mit Vanillecreme nach diesem Rezept | Gefüllt mit Rhabarberkompott |
Hier die Technik der Zopfherstellung:
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Das detaillierte Rezept gibt es bei Kelly von Sass & Veracity und Ben von What’s Cookin’?** oder bei einem der anderen Mitglied der Daring Bakers.
mehr von den Daring Bakers bei Küchenlatein (click)
**http://www.whatscooking.us/ besteht nicht mehr
Your braid looks wonderful! Very tasty, I wish I would have tried it with the pastry cream!
What a beautiful braid! This looks delicious!
Rhubarb. Brilliant! Great job! And thanks for the language lesson. :)
Ich hätte gerne ein Stück vom Rhabarber-Plunderzopf, bitte! Und du hattest Recht betreffend Kardamom, viel zu viel. ;.)
Lecker sieht das aus – wie gerne hätte ich da jetzt 1-2 Stücke von jeder Sorte zum Sonntagsfrühstück! – Schönes Restwochenende!
Your danish braids look beautiful and delicious. I hope your family enjoyed them. I will be back to the group next month, just lost track of time going from a part time job to 40+ hours! See you next month!
Your pastry looks beautiful. It was worth all that extra work to know we can make such professional pastries!
Di’s Kitchen Notebook
Lovely job on the braids!
Your braids came out so beautiful. I used a rhubarb and pastry cream in my smaller danishes. My son loves the plain croissants that I made with the dough.
Looks great, I love the rhubarb! I liked the flavor of the dough myself. So interesting to see how all of our tastes are different.
Your braids look great. I especially like the look of the rhubarb compote.
Nice job on the braiding! I love how it came out. Your filling choices are marvelous.
i’m surprised you didn’t like the flavor in the dough? your braids look beautiful, though! rhubarb sounds like a great filling choice!
Fantastic!
It was surprislingly easy, wasn’t it? I loved this challenge.
so great
love the way these turned out! amazing….
I liked the dough without any filings as well! Just brushed with a little egg wash and some brown sugar was nice. Interesting how in your part of the world, there are so many names for the same thing.
Congratulations on those beautiful braids. I love making puff pastry and this was a step farther for me in my baking skills. We learn something new every month with the DBs, right?
Thank you for baking with us.
good filling choices–they look wonderful!
great job
congratulations you did a wonderful job it looks amazing!
Loris Lipsmacking Goodness
I liked it plain too. But I liked it every which way. Good stuff and it was a perfect challenge.
Your braid looks perfect. Thanks for another way to use up the rhubarb in my garden!
Shari@Whisk: a food blog
Beautiful looking braids!
Your braid looks great and delicious! I loke the filling you chose… Very well done!
Cheers,
Rosa
Nice braids! Your filling sound really delicious. I agree these were easier to make than I imagined!
Love the braid & love the filling. This has been one of the most fun challenges; my most enjoyable one so far. Am glad to see so many Db’s have had fun on this one. Scrumptious Danish…YUM!!
beautiful braid! love that you made two versions, i bet the rhubarb was delish!
danish
I love all the different flavours you have going on. Your cuts and braids are perfect. Great job!
fabulous braid!
i agree about using a less flavourful dough – i want to do this so i can try making some savoury fillings. i love your rhubarb idea though as it’s a favourite fruit of mine.
No buttercream!
You an me both Ulike – we ar both happy that there was no buttercream in this. hahahaha! i love your filling. perfect!
Yum
Yum, your braids look so good. I did a rhubarb filling too, but I added orange to it. I wish I would’ve omitted the orange, it was a little overpowering. The pastry cream one sounds so good too.
I think the dough was very good without the cardamom. I only used lemon. Your braid looks great!
Looks great! I didn’t add anything except cinnamon to the dough and it was perfect. Glad you were able to cook something that is so close to home for you.