Danish

danish cinnamon rolls (kanelsnegle)

this is a danish version of aberwegers cinnamon rolls - a tribute to a truly delicious treat!Make the dough and let it set for 30 min.:warm milk and mix with yeast (careful with the temperature)add egg and melted butteradd sugar and saltmix with flour and custard powdergive it a good 5 min. mixMix the ingredients for the filling.Roll out a big rectangular shape - you might need to use a little more flour for this.Spread the filling and roll it up, nice and easy.Cut out 2 cm pieces and put on baking sheet. Let them rest (and rise) while you wait for the oven to reach 200 degrees c - or 30 min. Brush them with a whisked egg before you bake them 10-15 minutes until golden.Use regular frosting (icing sugar and water, thick) to create a swirl on top as they are cooling off.

Danish Braid

So the challenge of the Daring Bakers page for June is Danish Braid. First i thought.. damn... looks very difficult. Never done something like this before... and the whole recipe in english.. *wooops*. But ya.. i thought go on and try it! Posting date is today. i started yesterday with making the dough. Refrigerated over night and made the apple-cinnamon filling today! The whole hours i worked with it... it's worth! i love this and will definitely make it with some other fillings like spinach, berries or cocos.. DANISH DOUGH1. Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed.2. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well.3. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated.4. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky.5. Transfer dough to a lightly floured baking sheet and cover with plastic wrap.6. Refrigerate for 30 minutes.BUTTER BLOCK1. Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute.2. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free.3. Set aside at room temperature.4. After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour.5. Spread the butter evenly over the center and right thirds of the dough.6. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.7. Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.8. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used.If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.APPLE FILLING1. Toss all ingredients except butter in a large bowl.2. Melt the butter in a sauté pan over medium heat until slightly nutty in color, about 6 - 8 minutes. 3. Then add the apple mixture and sauté until apples are softened and caramelized, 10 to 15 minutes.4. If you’ve chosen Fujis, the apples will be caramelized, but have still retained their shape. Pour the cooked apples onto a baking sheet to cool completely before forming the braid.5. (If making ahead, cool to room temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet. After they have cooled, the filling can be stored in the refrigerator for up to 3 days. Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.DANISH BRAID1. Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet.2. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.3. Spoon the filling you’ve chosen to fill your braid down the center of the rectangle. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.Egg WashWhisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.Proofing and Baking1. cSpray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.2. Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.3. Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.Glaze1. Mix powdered sugar and Pitu together till it has the right consistence. Spread over the loaf.More pics as always on my page! ;)

Herring Salad

This recipe is part of German and Danish cuisine. The ingredients can vary, often it is made with beetroot and without potatoes. boil the potatoes peel them and leave to cool cut the herring fillets into 2 cm strips chop up the gherkins and the onion finely peel the apple and cut it into 2 cm cubes cut the potatoes into cubes put everything into a bowl add the juice of half a lemon and the sour and normal cream season with very little salt as the herrings a pretty salty already and pepper to taste add some fresh parsley and move everything carefully serve with fresh bread

Spinach and Fetta Ravioli with Tomato Sauce

1. Combine the egg and flour and gluten in a bowl and knead into a ball. Continue kneading until dough becomes velvety and smooth. (wrap in glad wrap in a ball and rest in the fridge while you make the filling) Run through pasta maker until you have a long, thin as possible sheet of pasta (ideally about the same width as toilet paper!) 2. Filling: Fry and onion in olive oil in a saucepan with the lid on until it soft and not coloured. Add the garlic and spinach and cook until soft. Grate in some nutmeg, to taste (approx 1/4 tsp) and salt - remember you will be adding fetta as well! At this point you can either, squeeze it into a sieve to get the water out, or you can add breadcrumbs to make it a bit drier). Leave to cool and crumble in the fetta. 3. Place teaspoon sized balls of filling along the sheet of pasta about 2 cm apart (try and space it out so that you've got enough pasta so it's not impossible to close them up, but not too much or they will be hard to eat). Brush the edges of the pasta and between the fillings with a little bit of water (again, not too watery or your dough will dissolve). Slice the pasta and form each ravioli, folding the dough over at one edge and sealing the other 3 edges (try and press the air out as you do it or they will be more likely to explode when cooked. For the Sauce: (can be simmering away while you make the pasta). Empty the tomatoes into a saucepan. Add the garlic and salt to taste and simmer slowly for at least 20 mins. Sauce should no longer be runny. 4. Get a big pot of water on the boil. Add ravioli and cook approx 2-3 mins (just try one). Drain into a colander. Serve with the sauce spooned over, a drizzle of good olive oil and cracked pepper and some parmesan.