Danish pastry

Of course, let's venture into the wonderful world of Danish pastries, a recipe that blends tradition with innovation and promises to bring a smile to anyone's face. These pastries are actually a soft, fluffy braided loaf filled with Nutella or a delicious mix of nuts and cocoa. Whether you serve them for breakfast or as a sweet snack, Danish pastries are sure to win everyone's hearts.

Preparation time: 30 minutes
Rising time: 1 hour + 30 minutes
Baking time: 20 minutes
Total: 2 hours
Number of servings: 12 pastries

Ingredients

For the dough:
- 600 g flour
- 2 eggs
- 125 g sugar
- 100 ml oil
- 250 ml milk
- 10 g fresh yeast
- 1/2 teaspoon salt
- Zest of one lemon
- Zest of one orange

For the filling:
- 6 teaspoons Nutella
- 6 teaspoons ground almonds
- 6 teaspoons walnuts + 2 teaspoons cocoa + 2 teaspoons sugar

For brushing:
- 1 egg yolk
- 30 ml sweet milk

Preparation

1. Preparing the ingredients
Start by gathering all the necessary ingredients. Make sure the milk is warm, not hot, to activate the yeast without destroying it. It's essential to use fresh yeast for a fluffy and well-risen dough.

2. Activating the yeast
In a small bowl, dissolve 10 g of fresh yeast in 50 ml of warm milk. Add a teaspoon of sugar to feed the yeast and let the mixture sit for 5 minutes until it becomes frothy. This step is important to ensure the yeast is active.

3. Preparing the dough
In a large bowl, mix the flour with the salt, lemon zest, and orange zest. In another bowl, beat the two eggs with the remaining sugar, add the oil and the rest of the milk. Then combine the liquid mixture with the flour, adding the activated yeast. Knead the dough for about 20 minutes, gradually adding the warm oil. The dough should become elastic and smooth.

4. First rise
Shape the dough into a ball and place it in a bowl greased with a little oil. Cover it with plastic wrap and let it rise in a warm place for about 1 hour, or until it doubles in size.

5. Shaping the pastries
Once the dough has risen, divide it into 12 equal pieces. Grease your hands with a little oil and flatten each piece in your palms. In the center of each piece, add a teaspoon of Nutella and a teaspoon of ground almonds or the walnut, cocoa, and sugar mixture. Pinch the edges of the dough to form a pouch.

6. Forming the snails
Using a rolling pin, flatten the pouches, then with a sharp knife, make 4 lengthwise cuts. Twist the ends of the dough to form a snail shape, making sure to tuck them underneath. Place each snail in a mini tart pan, on a muffin paper, to give them room to expand.

7. Second rise
Let the pastries rise for 30 minutes, covered with a clean towel. This step is crucial for achieving an airy and fluffy texture.

8. Baking
Preheat the oven to 180 degrees Celsius. In a small bowl, mix the egg yolk with 30 ml of sweet milk and brush the pastries with this mixture. Bake them for 20 minutes or until they are golden and beautifully browned.

9. Cooling and serving
Once the pastries are baked, let them cool in the pans for a few minutes, then transfer them to a cooling rack. These pastries are delicious warm, but also at room temperature. Serve them plain or dusted with powdered sugar for an elegant touch.

Practical tips

- Varied fillings: You can experiment with different fillings, such as fruit jams, sesame paste, or white chocolate. Each variation will add a unique note.

- Keeping freshness: If you don't consume all the pastries, you can store them in an airtight container at room temperature for 2-3 days. You can also freeze the pastries to enjoy later.

- Creative servings: These pastries pair wonderfully with a cup of coffee or tea. You can also add a teaspoon of sour cream or Greek yogurt for extra creaminess.

Nutritional benefits
These pastries are a good source of carbohydrates and proteins due to the eggs and flour. The oil adds healthy fats, while the fillings with nuts and chocolate provide antioxidants and essential vitamins. Even so, it is best to consume them in moderation, considering the sugar content.

Frequently asked questions

- Can I use dry yeast instead of fresh yeast?
Yes, you can use dry yeast, but make sure to follow the proportions indicated on the package (usually 1/3 of the amount of fresh yeast).

- Can I make the dough in advance?
Yes, you can prepare the dough a day ahead and keep it in the fridge. Make sure to let it come back to room temperature before shaping.

- Can I make the pastries without filling?
Absolutely! The dough is delicious even without filling, so you can bake plain pastries, maybe sprinkled with sugar or cinnamon.

These Danish pastries are more than just a recipe; they are a culinary experience that brings together flavors and traditions. Whether you prepare them for yourself or for loved ones, each bite promises to be a moment of joy. So, gather your ingredients and let's enjoy a delicious adventure in the kitchen!