Danish coffee cakes look like Swedish cinnamon rolls, but they are very different. These are aromatic rolls full of poppy seed and butter filling. They are made from the classic Danish pastry, i.e. a light, layered baked product made of yeast-laminated dough (similar to the French one).
Their secret lies in the butter, which creates thin, crumbly layers with a delicious aroma when rolled. After baking, the cookies are golden and delicate, with a pleasantly crispy surface. The filling made of poppy seeds, sugar and butter goes perfectly with the cake – it is sweet, moist and delicious. When you taste the cake in the morning with your coffee, their scent will fill the kitchen and evoke the warmth of Danish hygge.
Cake:
- 325 g of wheat cake flour,
- 300 g of cold butter,
- 25 g of fresh yeast,
- 150 ml of lukewarm water,
- egg,
- a teaspoon of sea salt,
- a teaspoon of ground cardamom,
- a spoon of fine sugar.
Filling:
- 75 g of soft butter,
- 75 g of fine sugar,
- 75 g bee.
Additionally:
How to do it:
Prepare the dough. Crumble the yeast in the water and mix until dissolved. Set aside for 15 minutes and pour into a bowl. Then add the egg, salt, cardamom and sugar.
Mix in the flour and knead the dough with your hands until it is smooth and uniform. Cover the bowl with cling film and place in the fridge for about 15 minutes.
Roll out the dough on a lightly floured surface into a square about 45 cm.
Cut the cold butter into very thin slices and place them in a square in the center of the cake, at a 45-degree angle to the corners of the cake, creating a smaller diamond inside the square. Fold the corners of the dough into the butter to cover them completely and seal.
Roll out the dough again, this time into a rectangle, being careful not to crack it and expose the butter. Take out and fold the dough into thirds like a business letter. Place back in the fridge. Repeat rolling and folding a total of three times.
Prepare the fillingmixing all the ingredients together until evenly combined.
Assemble the cookies. Roll out the dough into a large, thin rectangle and then spread a very thin layer of filling on it. Roll the whole thing up like a roulade, along the longer side. Cut the roll into slices about a centimeter thick and roll them out gently. Place on an oven tray lined with baking paper. Brush them with beaten egg.
Put in the oven preheated to 220 degrees Celsius and bake for 15-18 minutes, until nicely browned.
Remove the Danish coffee cakes and let them cool completely before serving.
Source: Terazgotuje.pl
