Quick and Easy Danish Pastries
Making Danish cakes from scratch is extremely rewarding. Use this quick paste method to hurry up the method .
▢Spanish Pasty Dough Fast Method
▢180 ml | 3/4 cup 6 ounces milk
▢ 1 sachet of dry active yeast about 1/2 tablespoon
▢70 g | 1/3 cup granulated sugar
▢1 large egg
▢250 g | 2 cups flour and more for dusting and dusting
▢65 g | 1/2 cup plain breadcrumbs
▢230 g | 2 sticks of cold unsalted butter, diced
▢1 teaspoon salt
▢ Candlenut and maple filling
▢100 g | 3.5 ounces of roasted pecans
▢3-4 tablespoons dark sugar
2 tablespoons 30 g of cold unsalted butter
▢6 c. syrup
▢1 teaspoon vanilla
▢1 teaspoon ground cinnamon
▢ Pine salt
▢ Maple icing
4-5 tablespoons powdered powdered sugar
▢1-2 c. Maple Surup
▢1 teaspoon vanilla
▢ predicament if necessary
1.Prepare the dough. Heat the milk for a couple of seconds within the microwave until it's hot enough. Add sugar and yeast and blend with a whisk. Let stand 4 to five minutes until the yeast is foamy. Add eggs and beat gently. Set aside.
2.Put the flour and salt during a large Magimix bowl equipped with a metal knife
3.Add the diced butter and beat briefly a couple of times until the mixture resembles chopped breadcrumbs. you would like the butter to remain in pea-sized chunks.
4.Put the flour mixture during a large bowl and add the milk / yeast mixture Stir gently with a spatula until the dough is combined but not too heavy.
6.Cover your table with two large wrapping Tilt the dough on top and use wrapping to crush the dough into squares. Place within the freezer for 30 to 45 minutes or until firm but flexible.
7.Sprinkle flour on the table and rollers. Roll out the dough into a rectangle about 3 times the width Fold within the short center of the dough employing a cake scraper to assist if it sticks. Turn the dough 1 / 4 of a turn. Fold the short end toward the middle . Turn the dough in order that the hem is down. Roll back by repeating steps 5 to 7 a couple of times (minimum 4) until the dough starts to become elastic.
8.Wrap the dough twice in wrapping and let it sit within the refrigerator for a minimum of 4 hours or overnight. you're now able to use it.
9.Make the decoration. Place all the ingredients during a small Magimix bowl equipped with a metal knife. Stir until the ingredients form a reasonably coarse paste. Reserve until you would like it.
10.Form pastries. Cut the dough in half. Store the parts you do not use within the refrigerator until needed.
11.Preheat oven to 190 ° C | 375F and line two large pans with parchment paper.
12.Sprinkle the flour on the table and rollers. Roll out the dough until it's about 5 cm (1/7 inch) thick and cut the sides .
13.To make a windmill, cut the dough into squares and make small cuts from the corner to the middle of every square. Place about 2 teaspoons of the filling within the center and fold each dot towards the middle .
14.To make braids, cut the dough into a square or rectangle. Place the trim along the middle and cut the strips diagonally on all sides (as shown above). Fold the strip alternately towards the middle to form a braid. Tuck the ends under or cut. Repeat the pastry preparation with remaining batter (or freeze).
15.Transfer to a baking sheet, lightly cover with wrapping and let rise at temperature for half-hour .
16.Grease the cake with a touch egg. Sprinkle with chopped pecans and bake for 15 to 25 minutes, counting on size, until fluffy and golden.
17.Let it cool on a wire rack and grease with sifted apricot jam if you would like a pleasant shine.
Mix all the frosting ingredients together, diluting with predicament if necessary, until you'll pour it out. Use a spoon to pour the frosting over the cookies.