Danish Scrolls Recipe
Ingredients
| Yeast Dough: Pinch of sugar | ||
| Warm milk | 1 Cup (16 tbs) | |
| 2 pkgs. active dry yeast | ||
| All purpose flour | 3 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Butter | 1 Cup (16 tbs) | |
| Egg | 1 | |
| Water | ||
| Firmly packed brown sugar | 3 Tablespoon (Filling:) | |
| Ground cinnamon | 1/2 Teaspoon (Filling:) | |
| Raisins | 1/3 Cup (16 tbs) (Filling:) | |
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.
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.
Chef
