{"id":166296,"date":"2025-10-23T08:57:49","date_gmt":"2025-10-23T00:57:49","guid":{"rendered":"https:\/\/pane-bistecca.com\/?p=166296"},"modified":"2025-10-23T08:57:50","modified_gmt":"2025-10-23T00:57:50","slug":"plunderteig-fuer-kleingebaeck","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2025\/10\/23\/plunderteig-fuer-kleingebaeck\/","title":{"rendered":"Plunderteig f\u00fcr Kleingeb\u00e4ck"},"content":{"rendered":"\n
\"Plunderteig<\/figure>\n\n\n\n
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Danish (Plunder) Pastry<\/h3>
Pane-bistecca<\/div><\/div>\n
\n Danish pastry for small baked goods isn’t difficult to make, but it does take time.

\nI like to make small baked goods that I can freeze, so when I have visitors, I can just take some out of the freezer. It makes my life easier, because when you have guests for dinner, you already have enough to do. \n

\n\t\tBut you can also make these pastries with different fillings, as I have done here, so you have a selection. My fillings were leftover chocolate spread, caramel spread, and one was Biscoff cream.

\nThe name Plunder is derived from Pludern or Plustern, which means to rise or puff up. In English, Plunder pastries are called Danish or Danish pastry, while in Scandinavian countries the term Wienerbrot is used for Plunder pastries. Plunder dough is a yeast dough with butter or margarine. During the so-called \u201ctourier\u201d process, the fat is incorporated into the dough either warm (German Plunder) or cold (Danish\/Copenhagen Plunder) in several folding and rolling processes. The carbon dioxide formed by the baking yeast during fermentation creates pores in the dough and causes it to rise. <\/div>\n
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Prep time<\/div>\n
1 h<\/div>\n <\/div>\n <\/div>\n
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Rest time<\/div>\n
2 h<\/div>\n <\/div>\n <\/div>\n
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Cooking time<\/div>\n
30 min<\/div>\n <\/div>\n <\/div>\n
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Portions<\/div>\n
20-30<\/div>\n <\/div>\n <\/div>\n
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Total time<\/div>\n
3 h 30 min<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
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Ingredients<\/h4>\n

For 15-30 pieces, depending on the size:<\/h4>\n\t