Danish Scrolls Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodInterest Group

Ingredients

 Sugar1 Pinch
 Warm milk250 Milliliter (1 Cup, 110 Degrees Fahrenheit Or 43 Degrees Centigrade)
 Active dry yeast2 Tablespoon (2 Packages)
 All purpose flour450 Gram (3 Cups)
 Salt1⁄2 Teaspoon
 Butter225 Gram (1 Cup)
 Egg1
 Water1 Cup (16 tbs)
 Firmly packed brown sugar40 Gram (3 Tablespoons)
 Ground cinnamon1⁄2 Teaspoon
 Raisins50 Gram (1/3 Cup)

Nutrition Facts

Serving size: Complete recipe

Calories 3872 Calories from Fat 1772

% Daily Value*

Total Fat 202 g310.2%

Saturated Fat 122.7 g613.5%

Trans Fat 0 g

Cholesterol 720.3 mg

Sodium 1204.6 mg50.2%

Total Carbohydrates 450 g150%

Dietary Fiber 21.6 g86.5%

Sugars 84 g

Protein 76 g151.8%

Vitamin A 122.6% Vitamin C 2.2%

Calcium 53.4% Iron 157.4%

*Based on a 2000 Calorie diet

Directions

To make yeast dough, stir sugar into milk; sprinkle with yeast.
Let stand 5 minutes.
Stir gently.
Sift flour and salt into a bowl.
Melt 4 tablespoons (50 g) butter; cool slightly.
Lightly beat butter and egg into yeast mixture.
Pour into flour mixture; beat to a smooth dough.
Knead dough on a floured surface.
Cover and let rise in a warm place 15 minutes.
Roll out to an 14x8-inch (35x20-cm) rectangle.
Mark into 3 sections.
Dot half the remaining butter over top 2 sections.
Fold bottom section over middle section and fold top section down over this.
Press edges to seal.
Turn dough once in a counter-clockwise direction and roll out to an 14x8-inch (35x20-cm) rectangle.
Repeat process using remaining butter.
Repeat once more without butter.
Refrigerate 15 minutes between each rolling.
Grease baking sheets.
Preheat oven to 400°F (205°C).
Roll out dough to a 20x14-inch (50x3 5-cm) rectangle; brush with water.
To make filling, mix sugar, cinnamon and raisins.
Spread over dough.
Starting from the long sides, roll dough in to meet at the center.
Cut into 1-inch (2.5-cm) slices; place flat on greased baking sheets.
Bake 10 minutes then reduce heat to 350°F (175°C) and bake 10 to 15 minutes more or until golden.
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