Danish Pastries
Intermed..
Introduction
Become the envy of your friends by showing off your pastry skills will our easy take on this café classic.
Ingredients
- 240ml milk
- 2 tsp instant dried yeast
- 370g plain white flour
- 1 tsp salt
- 4 tbsp butter
- 150g soft brown sugar
- 1 egg, beaten
- 2 tbsp melted butter
- 250g mixed dried fruit (we like sultanas and cranberries)
- 2 tbsp caster sugar
- 4 tbsp boiling water
FOR THE GLAZE:
Method
- 1. Heat the milk until it is warm and then sprinkle the yeast over it. Mix. Cover with damp tea towel and leave to stand at room temperature for around 10 minutes until the mixture becomes frothy.
- 2. Then in a separate bowl mix flour and salt. Add the butter and rub in until the mix becomes like fine breadcrumbs. Add one third of the brown sugar and then add in the milky yeast mix and a beaten egg until it comes a pliable dough texture.
- 3. Roll into a ball and turn out onto a lightly floured surface and knead well with your knuckles with your hand clenched into a fist. Cover and leave until mix has doubled in size.
- 4. Then using a rolling pin roll out into a rectangle 50cm x 20cm. Brush the dough with melted butter and sprinkle with the mixed fruit and remaining brown sugar. Then roll up to create a swiss roll shape. Cut into 12 slices and place cut side down onto a lightly greased baking sheet.
- 5. Then cover and leave in a warm place until the buns have doubled in size. This should take half an hour.
- 6. Bake at 200C/400F/gas mark 6 for 20 minutes or until golden brown. If they start to become too brown, then cover loosely with tin foil. Place on a wire rack to cool.
- 7. Then add caster sugar to the boiled water and brush over each bun while they are hot. Leave to cool.
