John Myers
Tender Cinnamon, Sugar and Danish Pastries
The perfect tender cinnamon, sugar and danish pastries recipe with a picture and simple step-by-step instructions.
- 0,25 l Milk lukewarm
- 270 g Butter
- 70 g Sugar
- 550 g Flour
- 1 tsp Salt
- 2 Pc. Egg yolk
- 2 tbsp Cinnamon
- 200 g Sugar
- 2 Pc. Protein
- 40 g Yeast cubes
- Warm the milk lukewarm with 70g butter. Stir in 70g sugar and yeast. Mix flour with salt. Knead the yeast mixture and egg yolks into the flour. Covered for about 30 minutes. let go. Roll out the dough into a rectangle about 40x30cm. Place 200g of cold butter in slices on half of the dough. Fold the other half over and press firmly on the edge. Roll out the dough again rectangular, about 40x50cm. Fold one half to the middle, then place the other half over it. For about 15min. refrigerate. Then roll out about 40x80cm. Mix cinnamon with sugar and sprinkle on top. Roll it up lengthways and then cut off pieces about 8cm long. Press the handle of a wooden spoon into the center of each piece so the ends bend up. Brush with egg white and place on a tray with a little space. In the preheated oven at 180 ° for about 15 to 20 minutes. to bake. Tastes best fresh. But you can also freeze in advance and bake for a few minutes if necessary.
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