Cinnamon Danish Pastries

PennyBy Penny    

July 16, 2015


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


2oz butter

2oz caster sugar

2 tspns ground cinnamon


1Dissolve the tspn sugar in the milk

2Put flour salt, sugar and yeast in a large bowl

3Rub in 1.5oz of the butter

4Add the milk and beaten eggs and mix well ( an electric mixer with dough hook is best )

5You may need to add a little more milk

6Cover the bowl and rest in fridge for 10 minutes

7The remaining butter needs to be worked and formed into an oblong

8Roll the dough out on a floured surface so it's twice the size of the butter

9Put the butter in the middle of the dough and bring over the pastry to cover it

10Seal 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

11Beat the filling ingredients together and spread over your dough

12Step 12

13Roll it up then cut slices about 1" thick

14Place slices on a prepared tray and allow to prove for 20-30 minutes

15Brush with egg and bake for about 15 minutes

16Drizzle with glacé icing when cooled