This pastry is a type of Danish bun that has been baked with raisins, cinnamon and sugar. They are often served as part of breakfast or for dessert in Denmark.
The “copenhagen recipe” is a Danish pastry that has been around for centuries. The pastry is made with layers of almond paste and butter, sugar, eggs, flour, and vanilla extract.
Raisin Danish pastries are custard-filled soft brioches with raisins. They’re well-known and widely available on bar counters for breakfast, and they’re simple to make at home.
Their leavened dough and form are reminiscent to cinnamon rolls, but the filling is different. These Danish pastries are flavorful and fluffy, and may be served in the morning with a nice cup of coffee or as a tea snack. It’s a fantastic dish that both kids and adults like.
If you don’t like raisins, chocolate chips may be substituted, as long as they are used extremely cold.
Prepare them with chocolate flavored custard for an even more delectable variant.
We used a dried yeast that does not need to be activated in water before being blended with the flour. We recommend that you read the directions and check the packaging for advice on how to use your yeast for the best results.
Raisin Danish Pastries: How to Store Them
The Danish rolls may be stored in the refrigerator for at least a couple of days in a suitable airtight container; when ready to eat, heat them in the oven for a few minutes; they will taste as if they were just prepared.
Raisin Danish Pastries: How to Make Them
In a mixing dish, combine the flour and dry yeast (1). After that, add the sugar.
Slowly incorporate the grated lemon zest, egg, and milk (2).
Finally, combine the soft butter cubes with the rest of the ingredients (3).
Transfer the mixture to a work surface (4) and knead it until all of the butter has been absorbed and the dough is smooth and elastic.
Form it into a ball, lay it in a basin, cover it with plastic wrap (5), and let it aside for an hour and a half to rise.
Meanwhile, place the raisins in a basin and soak them in room temperature water (6).
To make the custard cream, whisk together the entire egg and yolk, as well as the corn starch and sugar (7), in a saucepan.
Warm the milk with the lemon zest, then pour it over the eggs and corn starch, whisking constantly. Cook until the sauce has thickened, then move it to a baking dish to cool (8).
Roll out the leavened dough on a floured work area using a rolling pin, aiming for a rectangle. Then fill it with room temperature custard cream (9).
Squeeze the raisins and spread them on top of the cream layer using absorbent paper. Then, beginning from the long side of the dough rectangle, wrap it up extremely tightly (10).
Cut the roll into approximately 3 cm thick rolls (11) using a well-sharpened knife and lay them gradually, spaced apart, on a baking pan coated with parchment paper.
Allow them to rise for 30 minutes in a warm, dry area (12), then brush them with an egg yolk beaten with a drop of milk and bake for approximately 25 minutes in a preheated static oven at 350° F.
Remove the brioches from the oven and brush them with the syrup made from 3 teaspoons powdered sugar and 2 tablespoons water (13). After that, bake for another 5 minutes.
Remove the rolls from the oven once again, set them aside to cool, and then dust them with powdered sugar. Serve your guests (14).
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The “mini danish pastries” are a traditional Danish pastry that is typically served in small, individual portions. They can be made with all sorts of fillings, but the most common is jam and butter.
Frequently Asked Questions
What are the varieties of Danish pastries?
Danish pastries are a pastry or sweet bread made in Denmark. There is no one specific recipe that defines Danish pastries, but they can be classified into two general types of dough based on technique and ingredients: yeast-based and sourdough-based. The toppings include sugary icing or glaze known as blødmælk (milk)
What is Denmarks famous pastry?
A: A Danish pastry is a type of cookie. It comes in many shapes and sizes, but is most often made using dough that contains butter or lard, sugar, eggs and vanilla extract.
What is a typical Danish pastry?
A: The Danish pastry is a type of pastry with a distinctive flaky and sweet crust, often topped by icing. It is especially popular in Denmark where it was first developed
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