Who doesn’t like a cinnamon danish pastry? Breakfast pastries are the best. Croissants, danishes and even doughnuts. So yummy and so many calories. but it’s just a treat. You don’t eat them all the time and every day. So a treat once in a while is fine. These cinnamon danish pastries really are a treat. They taste sooo delicious and perfect with a coffee in the morning to get your started.
Preparation Time 30 minutes
Cook Time 25 minutes
Proof Time 2 hours
Yields 15
Ingredients
Pastry Dough
390 grams/ 3 cups flour
1 cup and 2 tablespoons warm water (between 40 and 42c)
1 teaspoon yeast
1/4 teaspoon salt
4 tablespoons sugar
1/2 cup butter- softened
Cinnamon Filling
1/2 cup brown sugar
1 teaspoon cinnamon
2 tablespoons butter
1/2 cup raisins- optional
Egg wash: 1 egg - beaten
Glaze: 2 tablespoons apricot jam
Instructions
Prepare the dough: place the water, sugar and yeast in a bowl. Mix well and allow the yeast to bloom for 10 minutes.
Add the flour and salt. Mix well until a shaggy dough forms. Transfer the dough onto the counter and knead well for 4-5 minutes until a smooth dough forms.
Divide the dough into 10 pieces. Shape them into balls. Cover with a tea towel and allow them to rise for 10-15 minutes. Once risen, press the tops to flatten them. Cover with a cloth again and allow them to rise again for another 10-15 minutes.
Roll out each ball into a 16-18 cm circle. Wrap a large dinner plate with clingfilm. Place one of the circles on the clingfilm. Smear around 3/4 tablespoon of butter on the circle. Top with another rolled out circle of pastry. Repeat these steps until you have a stack of the pastry dough. Cover with another layer of pastry dough. Chill the stack in the freezer for 30-35 minutes.
In the meantime, mix the brown sugar and cinnamon together to make the filling.
After 35 minutes, place the stack on a well floured surface. Roll it out into a 34 cm x 45 cm rectangle.
Smear the pastry sheet with a thin layer of butter. Then top with the cinnamon sugar. Press it into the pastry. Add raisins on top if using. Roll the sheet up beginning from the longest side to form a cylinder.
Use a knife to mark 15-16 rolls. Use floss to cut the rolls. Place each part onto a parchment lined baking sheet.
Press to flatten each one down. Cover with a tea towel and allow them to proof for 90-120 minutes in a warm place.
Preheat the oven to 180c. Before baking, brush the pastries with egg wash. Bake the pastries at 180c for 22-25 minutes until golden and puffed up.
Make the glaze: combine the apricot jam with 1 tablespoon water. Heat in the microwave for 15 seconds. Mix well and brush the cinnamon danish pastries with the glaze. Set the pastries aside to cool before serving.
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