Frøsnapper–Scandinavian Poppy & Sesame Seed Twists



Mark and I have been watching “The Great British Baking Show,” and I’ve been rather inspired to try my hand at things above my skill level. It has been Great Fun. And tasty, even if not often pretty. We like to think of these twists as God’s love made delicious, even if not nutritious.

We’re currently in  some hard days at our church, and good food feels like more than simply Good Food. It feels like love, comfort, and provision rolled into a Frosnapper or Sponge Cake Roll, or Black Forest homemade ice cream.

This recipe originated with some airbnb guests over a year ago. Matthew and Michaline, our second Airbnb guests, made a memorable impression. They came up from California to vacation and welcomed the Oregon rain. I ran into Matthew on a rainy Monday morning, and he said he wanted to spend the afternoon baking up some authentic Scandinavian Danish. He had taught himself how to do so after spending time living in Holland. Being as he implied he wanted to share, I  facilitated his efforts by asking what he needed. I’ve since made these tasty delights twice. Being as I didn’t get the recipe from Matthew, I had to do a little sleuthing on the internet. My first attempt was good, but today’s attempt, using a method I saw on the Great British Baking Show last night, was terrific. So I’ve pulled up the recipe and am adapting it to what I did today. These were more flaky, and the very mild sweetness (they are more savory than sweet) came through on the crust, which is what I was attempting to accomplish.


2 1/2 c. white flour
1 c. rye flour
3 sticks cold butter
4 1/2 tsp. yeast
1 c. milk or a blend of half/n/half and milk
3/4-1 tsp. ground cardamon
1/2 tsp. salt
2 eggs
1/4 c. sugar (reserved)

Poppy seeds
Toasted sesame seeds (*optional: to sweeten the sesame seeds caramelize them)
1 whisked egg (for wash)

Add yeast and 1 tsp. to milk that has been warmed up to about 110˚. Let proof for 10 minutes.

Meanwhile whisk together flours in a large bowl.

Add cardamon and salt and 1 tsp. sugar to the yeast/milk and mix. Whisk  eggs and add. Add this to the flour mixture and stir with wooden spoon until just combined. Cover and refrigerate for at least an hour, or as much as a day or so.dough

Meanwhile… create a butter slab by placing the three cubes of chilled butter side by side (leave a couple inches between each cube) between two pieces of wax paper. Smash it initially by banging on it with a pie roller (they showed bakers doing this on the show…) and then roll it out to approximately a 12×16 rectangle and put back in the fridge.

Put raised dough on a floured surface and sprinkle flour on top of dough. Roll into a 16×20 rectangle.

Place the butter slab on top of the dough and then fold one end to the middle and then the other end to the middle creating a tri-fold. Now do the same the other direction making a square. Cover with plastic wrap and chill another 30-45 minutes.

Repeat the rolling out, folding, and chilling two more times. Before the last fold (after rolling the dough), spring the dough with  1/4 c. of sugar. After the third folding cut the dough in half and chill another 30 minutes.

slabRemove half of the dough and roll it into a 12×16 rectangle. Brush with egg wash and then (along the long edge) sprinkle strips of poppy seeds alternating with strips of sesame seeds.

Cut dough into about 12 strips along the short edge (so each piece has alternating poppy and sesame seeds). Pick them up one at a time and fold in half, with the seeds on the outside. Smooch together a bit, and then twist and stretch each piece and place on a parchment lined baking sheet. Let rest 30 minutes.

Preheat oven to 350˚. While first pan is rising, repeat with the second half of the dough.

Bake one sheet at a time for about 18 minutes, or until golden. Cool on baking sheet.

Best eaten warm within hours, although I made these the day before serving them, warmed them up in the oven for 10 minutes, and they were still delicious. They freeze well, and can be heated in the oven or microwave.fro


Leave a Reply

3 + 4 =