1
LEMON PEEL
q.b.
FOR THE GARNISH
RAISINS
100 gr
YOLK
1
LATTE
q.b.
POWDERED SUGAR
q.b.
Danish rolls are soft brioches filled with custard and raisins. Very well known and widespread on bar counters for breakfast, they can be made at home without too much difficulty. Their leavened dough and their shape are reminiscent of the preparation of cinnamon rolls , the delicious Swedish rolls, but they differ from these in terms of the filling. You can serve them in the morning , together with a good cup of coffee, but also as a snack accompanied by a hot tea or herbal tea. They will make adults and children happy.
If you don’t like raisins, you can replace them with chocolate chips , as long as you use them very cold. For an even more delicious version you can prepare them with chocolate flavored custard . We used a type of dry yeast that must be mixed together with the flour, without first being activated in water. For success, we suggest you read the instructions and check the instructions on the packaging for how to use your yeast.
Discover the recipe now and make these irresistible rolls , perfect for the whole family.
How to prepare Danish rolls
Step 1
Collect the flour in a bowl and mix it with the dry yeast1. Then add the sugar.
Step 2
Also add the grated lemon zest, the egg and the milk2.
Step 3
Finally add the soft diced butter and mix3.
Step 4
Transfer the mixture to a work surface4and knead until the butter is completely absorbed and the mixture appears smooth and elastic.
Step 5
Form a ball, place it in a bowl, cover it with cling film5and let it rise in a sheltered place for about an hour and a half.
Step 6
In the meantime, collect the raisins in a bowl and leave them to soak in water at room temperature6.
Step 7
Prepare the cream: collect the whole egg and the yolk in a saucepan together with the starch and sugar7, then mix with a whisk.
Step 8
Heat the milk with the lemon zest, then pour it while boiling over the eggs with the starch and mix with the whisk. Place on the heat and cook until thickened, then transfer to a baking dish to cool.8.
Step 9
Take the now leavened dough and roll it out on a floured work surface with a rolling pin, trying to obtain a rectangle. Then fill it by sprinkling it with the cream at room temperature9.
Step 10
Squeeze the raisins, pat them dry with absorbent paper and spread them over the layer of cream. Then, starting from the long side of the rectangle of dough, form a tight roll10.
Step 11
Using a sharp knife, cut the roll into rolls approximately 3 cm thick11and arrange them one by one, spaced apart, on a baking tray lined with baking paper.
Step 12
Let them rise for 30 minutes in a sheltered place12, then brush them with an egg yolk, beaten with a drop of milk, and cook in a preheated static oven at 180°C for about 25 minutes.
Step 13
Mix 3 heaped tablespoons of icing sugar with 2 tablespoons of water, take the brioche out of the oven and brush them with the syrup13. Then bake again for 5 minutes.
Step 14
Remove from the oven again, let the rolls cool and sprinkle them with a sprinkling of icing sugar. Serve14.
storage
You can store the Danish rolls in the refrigerator, in a special airtight container, for at least a couple of days ; when ready to eat, heat them for a few minutes in the oven: they will seem as if they were freshly made.
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