Wienerbrød – Danish Pastry – Cinnamon Buns

Who hasn’t heard of Danish pastry. It is famous and in many parts of the world, a pastry is simply called “a Danish”. In Denmark it is called wienerbrød because the Danish bakers learned to make wienerbrød for more than 200 years ago in Austria and Switzerland.   When the basic dough is made, you can fill it almonds, chocolade, jam, creme or remonce. Wiernerbrød has layers of flaky crust and it’s worth the effort and extra work. When the dough is made, you can make Chocolate Buns with Vanilla Crème,  Cock’s Combs, Danish Roll with Jelly (Spanauere) (see  March 18, 2016) and Cinnamon Horn.

We prefer to use  Fresh Active Yeast in Denmark. Other countries prefer Dry Active Yeast, I prefer Fresh Active Yeast and I am pretty sure it can be found in special supermarkets in different countries. Fresh yeast works faster and longer. It is however, very perishable. It should be keep the refrigerator or it can be frozen up to 4 months. Dry yeast has  much longer expiration date and is much easier to work with. When using dry yeast, sprinkle on water that’s been heated to 100°-110° degrees F and wait 10 minuts to see small bubbles. 50 grams (1½ oz.)  Fresh yeast is equal 12 grams (4 tsp.) Dry Active Yeast.

 

 

 

 

 

 

 

Start with the dough. –  Roll out on lightly floured tabletop.-  Spread butter on half of the dough and fold. Roll out – Let dough chill 10 minutes.

 

 

 

 

Roll out, spread more  butter, on half of the dough, fold again, chill every time you roll out and repeat two time – Spread filling on dough  –  Roll into a log.  –  Cut dough into 10-12 pieces.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cinnamon Buns – 10-12 buns

25 grams (1½ oz.) fresh Active Yeast

or 12 grams (4 tsp.) Dry Active Yeast

1 egg, beaten

1 cup/8oz. milk

455 grams (l lb.) 16 oz. flour*

3 tbsp.sugar

1 tsp. salt

3 tsp. cardamom

90 grams/3 oz. cold butter

150 grams/5 oz. butter at room temperature

To make the dough, warm the milk (100°-110°F). Dissolve the yeast in half of the milk. Wait 10 minutes if using Dry Active Yeast. Combine flour, sugar, salt, cardamom and cold butter.  Add yeast., the rest of the milk and the beaten egg to the flour mixture. Using a food processor or en el-mixer, whisk until smooth. Chill dough 15 minutes.

On a lightly floured surface, roll out the dough to ½ inch thick, 20 x 12 inch rectangle. Spread half of the rectangle with room temperature butter, fold the other halv over and roll ud again. The butter must have the same consistency as the dough; if it is too soft it melts into the dough. Chill the dough 10 minute every time it is rolled out because the butter will begin to melt, which causes the dough to contract. Roll and fold again. Repeat three or four times. Let the dough rest 15-20 minutes before making the buns.

The filling:

90 grams/3 oz. butter

90 grams/ butter

1 tbsp. cinnamon

Icing:

1 cup/8 oz. icing sugar

1 -2 tbsp. hot water

To make the filling, using an el-mixer, cream the sugar, butter and cinnamon together to a smooth cream.

Preheat oven to 350°F.

To make the cinnamon rolls, on a lightly floured surface, roll out  the dough to 20 x 45 cm rectangle. Spread the filling  and form a log. Cut 3 cm thick slices. Place on baking sheet with baking paper. Make sure there is space between the slices (snails). Leave a warm place to rise for 1 hour. Brush with egg and bake the snails in a warm oven.

To make the icing, cream the butter with boiling water and come a little icing on each snail.

 

*Be aware that different countries have different texture, grain size, etc.

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