Danish Rolls and Coffee Cakes

Most of the techniques given in the previous section for sweet dough products may be used for Danish pastry.

Two additional methods are illustrated in Figures 30.17 and 30.18.

(a) Roll the dough into a rectangle 16 in. (40 cm) wide and less than V4 in. (0.5 cm) thick. (The length of the rectangle depends on the quantity of dough.) Brush the dough with w

(d) Place a strip (e) With the palms of your crosswise in hands on the ends of the front of you on strip, roll one end toward the bench. you and the other away from

(f) Curl the strip into a spiral shape on the baking sheet. Tuck the end underneath

(b) Fold the unsugared half over the sugared half. You now have a rectangle 8 in. (20 cm) wide. Roll the dough gently with a rolling pin to press the layers together.

you so that the strip twists. Stretch the strip slightly as you twist it.

and pinch it against the roll to seal it in place. If desired, press a hollow in the center of the roll and place a spoonful of filling (such as a fruit filling) in the center.

Figure 30.18 Danish pockets.

Figure 30.18 Danish pockets.

(a) Roll the dough to less than 1A in. (0.5 cm) thick and cut into 5-in. (13-cm) squares. Place desired filling on the center of each square. Brush the corners lightly with water—this helps them seal when pressed together.

(b) Fold two opposite corners over the center. Press down firmly to seal them. (If desired, rolls may be left in this shape.)

(c) Fold the other two corners over the center and again press them firmly together.

Baked Danish dough products are frequently glazed with Clear Glaze (p. 922) and/or iced with Flat Icing (p. 956).

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