Kanelsnegl ~ Danish Cinnamon Roll

Yumm..yummm..yummm.... more danish pastry coming up! I made another batch of danish buns the other day. It was dark when the buns are ready...so not much photos are taken. And by next morning, only half of them left on the table. I quickly took a few snaps before they all gone. The buttery aroma of danish pastry simply a killer and that's what make danish pastry so addictive. I remember when I first made them, my working table was so messy with all the melting butter and the folding process is killing me as well. Totally insane! But now, I enjoy every bit of it.

Here's how I made my danish pastry (sometimes), by cutting in the semi-cold butter directly. But the butter should be at room temperature and it's easily sliced. Otherwise, you will have trouble rolling them. Other than that you need a cold dough for the folding process. So, it's good to keep your dough refrigerated for at least an hour or so before you start the folding process.

Ingredients for Dough :
300gm  bread flour
200gm  all purpose flour
2 tspn  yeast
4 TB  sugar
100ml   milk
90ml   water
2 eggs
1/2 tspn  salt
40gm  butter, chopped

*250gm  butter, room temperature (cut into 10 pcs)
  1 TB all purpose flour

Method :
(1) combine all dry ingredients into a big mixing bowl then add in milk & egg and gently stir to form a stick dough.
(2) add in butter and knead till smooth then set a side to rest for an hour or till double in size.
(3) punch dough to release air and again knead dough till smooth.
(4) place dough to a greased plastic bag and keep refrigerated for an hour. (I kept mine in the freezer for 30 mins)
(5) once ready, place dough to a slightly floured working table and roll it flat for about 12x24" size.
(6) arrange butter onto dough (as shown as the above picture), fold dough over and nicely sealed.
(7) refer here for folding method.
(8) again, keep the ready dough refrigerated or frozen once it's done. And use it at anytime you want.
(9) finally, roll dough flat into 15x24" and spread on melted butter then top with cinnamon & brown sugar.
(10) roll dough like swiss roll from the longer side, divide dough into 24 portions and leave to rest for about an hour or till double in size.
(11) now, brush on egg glazing and top with sliced almond.
(12) bake at preheated oven 200'C for about 18-20 mins or till nicely brown.

This is how the dough look after 45 mins

OK, now it's all ready for the final touch up. Dust with icing sugar and serve. Slurpppp.....

I'm sending this to Wild Yeast @ Yeastspotting.