Monday, 17 November 2008

Cinnamon Raisins Danish Bread

(BREAD MAGIC - page 60 & 61)


1 quantity ***Danish dough (refer to page 8/ see below)

For filling:
50g butter
100g caster sugar
100g walnuts (chopped, toasted)
50g black raisins
1 1/2 tbsps cinnamon powder
Some apricot gel (melted by double-boiling)

For glazing:
1 egg (beaten)

1. Remove the Danish dough from the fridge and thaw, divide into two portions. Roll them out to 4 mm in thickness square sheet. Spread butter on the surface and sprinkle some raisins, sugar, cinnamon powder and walnuts on it.
2. Roll up dough tightly, cut into 2.5cm in thickness pieces. Makes approximately 20 pieces of bread rolls.
3. Leave these rolls on a greased tray. Press them lightly. Cover and proof for 50 minutes.
4. Glaze with egg wash and bake in a preheated oven at 190 degrees Celsius for 20 minutes.
5. Spread the apricot gel glazing on bread rolls whilst hot.

***Basic Danish/ Croissant Dough

Ingredient A:
350g high protein flour
150g plain flour
50g caster sugar
7g salt
15g milk powder

Ingredient B:
1 egg - grade B
250ml water
2 tsps instant yeast

Ingredient C:
25g shortening

Ingredient D:
250g Danish butter (available at bakery marts, bring to room temperature, wrap with a plastic bag and roll into a square)

1. Combine ingredient A in a mixer. Add in ingredient B and beat mixture lightly till it resembles a rough dough. Add in ingredient C and beat till a soft dough is formed. Wrap dough with a plastic bag and keep it chilled for 30 minutes in the refrigerator.
2. Remove dough of no.(1) from refrigerator and sprinkle flour on top of the dough. Roll out dough into a rectangular and 1 cm in thickness. Place Danish butter with plastic bag removed (at room temperature) in middle of dough. Wrap ends of dough over butter to cover completely. Always remember, the dough should be rolled long enough for both sides to fold over, leaving a border edge of one inch. Seal edges well.
3. Roll out no.(2) from the centre towards the edges to form a rectangular. Do not press too hard or butter may ooze out. Fold dough equally into three. Do not overwork dough and dust away any leftover flour on the dough. Wrap with plastic bag and refrigerate dough for 20 minutes. Remove dough and repeat the process of rolling, folding, chilling two times more. This ensures the butter is well incorporated into dough and results in many flaky layers. Finally, keep finished dough wrapped and chilled for two hours or even overnight. Thaw if necessary before use.

Note: Danish Dough/ Croissant Dough is basically the normal method applied to bread making but generally richer with the addition of Danish butter. It goes through three processes of rolling, folding and chilling. A well-made dough should be light and flaky. This dough is suitable for recipes using Danish dough (sweet taste) or Croissant dough (savoury taste). Serve them warm from the oven, to enjoy the excellent results.

Tips: Dough and Danish butter should be of the same rolling consistency. Dough must be soft but not sticky and butter at room temperature so it would be easy to roll them together after folding procedure. It should be kept chilled after each roll to ensure butter does not go soft and oozes out. Flour surface very lightly, too much flour hardens pastry.

To view contents of "Bread Magic"

No comments: