BBD #22 – Blitz Vanilla Danish Swirls

Stefanie from Hefe und mehr is the hostess of the current BreadBakingDay. She has chosen Sweet Breads as theme. I’ve got a sweet tooth the theme is absolutely for me. ;-)

I love Danish pastry and I have already made it for Daring Bakers. Unfortunately the recipe is quite elaborately and due to the butter not the best thing to do during hot summer days. I speak from experience. ;-) So I had the idea to combine a homemade yeasted dough with a bought puff pastry. The process is the same as for a normal Danish pastry dough. Instead of the butter block you use the puff pastry. I made two double folds. The very best: you can do the foldings in one step, no cooling in between. That’s why I call it Blitz Danish Pastry.

And here we go with the recipe:

Blitz Vanilla Danish Swirls
makes about 12

First make the custard, so there is enough time to cool.

Vanilla Custard

250 g whole milk
vanilla sugar and 1/2 ts vanilla extract
15 g Maizena
75 g sugar
1 egg (M)
30 g butter

In a saucepan mix all ingredients except butter. Heat the mixture stir constantly until it comes to the boil and gets thick. Remove from the heat, transfer immediately into a cooler container and beat in the softened butter. Leave to cool, stir from time to time or press a piece of buttered paper on the surface of the cream. If it’s a hot day, let chill the custard also in the fridge.

Yeasted dough
300 g flour
5 g salt
10 g fresh yeast
125 g whole milk
1-2 tb sugar
1 egg yolk
35 g butter soften

1 bought already rolled out puff pastry (275 g)

Filling:
4 tsp rum soaked raisins, drained
Vanilla cream (recipe above)

Glaze:
homemade quince jelly, melted with 1 tsp water

Dissolve yeast in 50 g of the milk. Mix flour dissolved yeast and rest of the ingredients (except puff pastry) and mix on low speed for 4 minutes. Mix another 7 minutes on a higher speed until the dough is smooth and elastic. Place the dough in a greased bowl, turning it once to grease the top. Cover and allow the dough to rise in a warm, draft free place until double in bulk (approximately one hour).

Roll the yeasted dough into a rectangle (same size as the puff pastry). Place puff pastry on top and make a double fold. Turn the dough, the open ends should be to your right and left, and roll out again into a rectangle about 0,5 cm thick. Make again a double fold. Roll out the dough into a rectangle about 0,5 cm thick. Now the dough is ready to fill. Spread half of the Vanilla custard on the square dough, leaving 1 cm border. (I used just half of the custard, as it was very liquid. I suggest to chill it first.) Sprinkle with the raisins. Roll dough up from the long side. (If it’s warm in your kitchen, chill the log for 15 minutes in the fridge, the cutting will be easier.) Cut into 12 rolls and place on baking sheet. Cover and let rise for about 30 minutes.

Preheat oven to 180 C. Bake Swirls for about 18 Minutes. Remove from oven and move to a wire rack, glaze immediately with quince jelly.

Enjoy for breakfast or Merienda – these Swirls boast of superior taste! They are like true Danish – flaky, light, and moist.

This is not only my submisson to BBD but also to Susan’s YeastSpotting.

More entries and recipes in English.