Bonfire Bread Snobrød/ Pinnbröd
This is what Danish kids make for Midsummer. We find a long stick, prepare it by whittling the end around 20 cm up so it is clean and smooth – then we twist the dough around it and cook the bread over the embers of the bonfire. It takes time and patience to get the dough cooked through (around 20+ minutes), but once it is, we carefully remove the bread from the stick and fill the hole with either strawberry jam or a frankfurter style sausage.You can use most basic white bread doughs for this recipe.
Ingredients
- 25 g fresh yeast
- 300 ml milk
- 30 g butter melted
- 2 tsp sugar
- 400-450 g white bread flour
- A good pinch of salt
Instructions
- Prepare a stand mixer with a dough hook (you can do by hand, but it takes longer).
- Melt the butter. Mix the yeast with lukewarm milk (it must not exceed 36 degrees celcius as this will kill the yeast), then add the cooled melted butter.
- Add the sugar and start the mixer. Add the flour bit by bit – hold back as you may not need all of it. After about 2 minutes of mixing, add the salt, too.
- Keep adding flour and mixing until you have a dough that is starting to let go of the sides of the bowl. You don’t want it to be too dry, but you should be able to touch the dough without your fingers sticking to it, just.
- Leave the rise for about an hour in room temperature under a tea towel.
- Knead the dough through and cut into 5-6 pieces, depending on the size of your sticks.
- Roll out the dough and wrap around the end of the stick, covering the whole tip (around 12-14 cm up). Sit by the fire and – with a lot of patience – cook the bread over the embers of the bonfire (or your BBQ at home, this works fine, too).
