Cinnamon Danish Pastries

PennyAuthorPenny
00DifficultyIntermediate

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Yields1 Serving

 1 tspn sugar
 1/4 pint milk
 1/2oz dried yeast
 1lb plain flour
 1 tspn salt
 10oz butter
 1.5 oz sugar
 2 beaten eggs
 Another beaten egg to glace
 Filling;
 2oz butter
 2oz caster sugar
 2 tspns ground cinnamon

1

Dissolve the tspn sugar in the milk

2
3
4
5

Put flour salt, sugar and yeast in a large bowl

6
7
8

Rub in 1.5oz of the butter

9
10
11
12

Add the milk and beaten eggs and mix well ( an electric mixer with dough hook is best )

13
14
15
16

You may need to add a little more milk

17
18
19
20

Cover the bowl and rest in fridge for 10 minutes

21
22
23
24

The remaining butter needs to be worked and formed into an oblong

25
26
27
28

Roll the dough out on a floured surface so it's twice the size of the butter

29
30
31
32

Put the butter in the middle of the dough and bring over the pastry to cover it

33
34
35
36

Seal the sides and roll it till its 3 times as long. Turn the dough , fold and roll again 3 more times. Rest dough for 10 minutes between each rolling

37
38
39

Beat the filling ingredients together and spread over your dough

40
41

Step 12

42
43

Roll it up then cut slices about 1" thick

44
45
46
47

Place slices on a prepared tray and allow to prove for 20-30 minutes

48
49
50
51

Brush with egg and bake for about 15 minutes

52
53
54
55

Drizzle with glacé icing when cooled

Category

Ingredients

 1 tspn sugar
 1/4 pint milk
 1/2oz dried yeast
 1lb plain flour
 1 tspn salt
 10oz butter
 1.5 oz sugar
 2 beaten eggs
 Another beaten egg to glace
 Filling;
 2oz butter
 2oz caster sugar
 2 tspns ground cinnamon

Directions

1

Dissolve the tspn sugar in the milk

2
3
4
5

Put flour salt, sugar and yeast in a large bowl

6
7
8

Rub in 1.5oz of the butter

9
10
11
12

Add the milk and beaten eggs and mix well ( an electric mixer with dough hook is best )

13
14
15
16

You may need to add a little more milk

17
18
19
20

Cover the bowl and rest in fridge for 10 minutes

21
22
23
24

The remaining butter needs to be worked and formed into an oblong

25
26
27
28

Roll the dough out on a floured surface so it's twice the size of the butter

29
30
31
32

Put the butter in the middle of the dough and bring over the pastry to cover it

33
34
35
36

Seal the sides and roll it till its 3 times as long. Turn the dough , fold and roll again 3 more times. Rest dough for 10 minutes between each rolling

37
38
39

Beat the filling ingredients together and spread over your dough

40
41

Step 12

42
43

Roll it up then cut slices about 1" thick

44
45
46
47

Place slices on a prepared tray and allow to prove for 20-30 minutes

48
49
50
51

Brush with egg and bake for about 15 minutes

52
53
54
55

Drizzle with glacé icing when cooled

Cinnamon Danish Pastries