Thursday, January 07, 2010

Raspberry Danish Spirals

As the title denotes, these Spirals are made from the Danish dough. It is to be noted that it is important to make  a full recipe of danish dough or the sufficient layering will not be achieved, although you only need half of the dough.  An 'oven proof' jam containing a gelling agent that will not not melt out during baking is preferable.  Look out for the 'gelling agent' under the 'ingredients' label from the jam bottle


One half of the recipe of The Danish Dough

3 1/2 ozs/1/2 cup/100 g granulated sugar
1 tsp/1.3 g ground cinnamon
3 1/2 ozs/1/2 cup/100 g chopped walnuts
1 large egg lightly beaten to be used as glue
12 ozs/3/4 cup/340 g seedless raspberry jam


Roll out the dough on a lightly floured surface into a rectangle 1/2 inch (6 mm) thick.  Using a pizza cutter, trim the edges of the dough so they are straight.

In a separate bowl, mix the sugar, cinnamon, and walnuts together.

Using a pastry brush, lightly brush the dough with the beaten egg and evenly sprinkle the sugar, cinnamon and nut mixture over half of the dough,  Using hands, spread the mixture evenly.

Fold the unfilled half of the dough over the sugar, cinnamon, and nut mixture and, using a rolling pin, lightly roll over the dough so both sides adhere.

Using a pizza cutter. cut the dough crosswise into 1/2 inch(1.25 cm) thick strips.

Working with each strip separately, gently pull a strip lengthwise to stretch it slightly and twist it over and over until it is tightly wound.  Coil the twisted dough around itself to form a spiral and place the coil on a parchment-lined sheet pan.

Repeat with the remaining strips.

Allow the spirals to proof in a proof box at no higher than 85f(30c) for approximately 30 minutes to 1 hour or until they appear puffy.  (i do not have a proof box, so i cover loosely, the sheet pan with plastic wrap and then cover with a damp cloth).
Make an indentation in the center of each  coil and fill with some jam.

Preheat the oven to 400f(205c).

Bake the spirals for 10 - 12 minutes, or until they are golden brown.

While the spirals are still hot, drizzle each with the sugar icing. Sorry - no sugar icing for Lily and family.

This Croissant is made from Danish Dough and is cut differently from "The Croissants i made with Croissant Dough.  The base is 2 1/2 inch and the height is 10 inches.


Mary said...

Lily, these look wonderful. The combination of raspberry and puff pastry is hard to resist.

GeNiaL said...

Hi Lily, I just want to let you know that I never cease to go back to your website to find out on any ingredients I want to make in terms of Malaysian Local Food. Please keep up with your blogging and bear in mind that you've got me reading your blog every single minute!

Thank you so much, you're a wonderful inspiration :)

Anonymous said...

hi Lily,
would this be call丹麥包 that are sold at the Chinese bakery ? I was following a Chinese recipe today and it wrap butter into the dough and tri fold 3 times.mine came out a little(wet)even it is fully baked.but it is very buttery and smell really good coming out from the oven.

Anonymous said...

hi Lily,
I forgot to tell you my recipe have bread flour ,sugar,yeast, melted butter,salt,egg and water. (no milk)one stick of butter to be fold into bread dough.the out come is flaky but not exactly like danish and a little bit more like bread.

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