Name: Bürgermeister
Ingredients: 10.5 oz 300 g Danish pastry dough; Apricot marmalade for spreading; Some fondant; Almond slices for sprinkling; Flour for the work surface; Butter for brushing; ¼ cup 50 ml Milk; 2 tbsp 1 kl Honey; 1 tbsp 15 g Granulated sugar; 2 oz 50 g Poppy seed, ground; 1 oz 25 g Breadcrumbs; ½ oz 10 g Raisins; Zest of one lemon; Dash of cinnamon; ¼ cup 50 ml Milk; 2 tbsp 1 kl Butter; 4 tsp 20 g Granulated sugar; 2.5 oz 75 g Hazelnuts, ground; 1 oz 20 g Nougat; Zest of one lemon; Dash of cinnamon; 4 tsp 2 cl Rum; 1½ tbsp 20 g Butter; 3 tbsp 20 g Confectioner’s sugar; ⅓ oz 10 g Vanilla pudding mix; 3.5 oz 100 g Quark or other fresh white cheese; 1 Egg yolk; Zest of one lemon; Dash of salt; ½ oz 10 g Raisins

Prepare the Danish pastry dough according to the recipe, roll out into a 10x12in (25×30 cm) rectangle on a floured work surface, and cut three strips 4 in (10 cm) wide.
For the poppy seed filling, boil milk with granulated sugar, honey, cinnamon, and lemon zest.
Stir in the poppy seed and breadcrumbs and let the mixture cool a bit.
Stir in the raisins.
For the nut filling, boil milk, sugar, and butter.
Stir in hazelnuts, melted nougat, lemon zest, cinnamon, and rum and let cool a bit.
For the quark filling, cream the butter and powdered sugar, stir in quark, vanilla pudding mix, egg yolks, lemon zest, and salt.
Finally, mix in the raisins.
Using a piping bag, lay down one filling on each dough strip and roll up the dough lengthwise.
Braid the three strips into a round mass and lay in an appropriately sized, buttered pan (about 10x3in (25×8 cm)).
Brush with butter and let rise slightly.
Bake for about 70 minutes in an oven preheated to 350 °F (180 °C).
After removing from the oven, brush with some apricot marmalade.
Ice with slightly warmed, thin fondant and sprinkle with roasted almond slices.

Bürgermeister

Ingrediënten

For the Poppy Seed Filling

For the Nut Filling

For the Cheese Filling

Instructies

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