Danish pastries

Ingredients for 1 servings:

• 250 g flour
• ½ cube of yeast
• 50 g sugar
• 250 ml milk, lukewarm
• 40 g butter
• 1 small egg(s)
• 1 pack of puff pastry, rolled up and ready to bake, from the refrigerated counter, not a frozen product
• 5 tbsp sugar
• 2 tsp cinnamon powder
• 30 g butter, very soft
• 1 small egg(s)
• some milk
• 50 g powdered sugar, can be slightly less

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 55 minutes

Breakfast pastries as we know them from England

Gently warm the milk and dissolve 50g of sugar in it. Crumble in the yeast and mix. Put the flour into a mixing bowl, make a well in the bowl, and pour in the yeast mixture. Place the 40g of very soft butter on the edge of the flour and also add 1 small egg. Knead everything with the dough hook of the mixer until you have a yeast dough. Knead until the dough pulls away from the sides of the bowl. If the dough is very sticky, add a little more flour. Let the yeast dough rise in a warm place until it has visibly increased in size and at least doubled in size. Knead the dough again on a floured surface with a little flour and roll it out into a rectangular sheet of dough (approx. 25 x 40 cm). Then take the fresh puff pastry (approx. 25 x 40 cm) out of the refrigerator, roll it out, and place it on top of the yeast dough in its entirety. If any edges of the yeast dough stick out, trim them off with a sharp knife. Now spread approximately 30g (you can use a little less) of very soft butter onto the puff pastry with a knife. Mix 5 tablespoons of sugar with 2 teaspoons of cinnamon and sprinkle this mixture generously over the buttered puff pastry, leaving a small amount of cinnamon sugar. Now carefully roll out the dough from the longer side and cut into approximately 3-4cm wide rolls using a sharp knife. Place the rolls on a baking sheet lined with baking paper, cover, and let rise for another 30 minutes at room temperature. In the meantime, preheat the oven to 200°C. Beat 1 small egg with a little milk and brush the pastry rolls with it shortly before baking. Sprinkle with the remaining cinnamon sugar. Place the pastry rolls in the oven and bake on the bottom/middle rack for 20 minutes until golden brown. Then remove from the oven, let cool, and cover with a icing sugar glaze made from icing sugar and a little milk.