Since laminating the dough for the Tebirkes was so easy, I wanted to test this method and make some Danish raisin rolls (Rosinenschnecken in German) for a lazy sunday afternoon. The only problem was the fact, that raisin rolls contain R-A-I-S-I-N-S and my love don’t like them at all. And so I needed a filling which would be fine and moist even without raisins. After some musing I decided to go for a Creme Frangipane, which is a mixture of pastry creme and a almond mixture.
The dough for the danish contains some cream, which makes the crumb soft, and a big piece of sweet starter for a good flavour and a good rise. For laminating I used again the method of dividing the dough into pieces and rolling them into four rectangles. Then I placed thin cut butter pieces on them and stacked them. The dough stack was then rolled again and followed by two single folds and a half fold.
The Danish pastry turned out as well as I hoped for: A moist filling, lots of buttery layers and a aromatic crumb. And – at least for me – full of raisins 🙂
yields 15 Rolls
- 150g Sweet Starter
- 150g flour Type 550
- 75g Water
- Sweet Starter
- 200g flour Type 550
- 50g Speltflour Type 630
- 100g cream
- 55g Water
- 50g Zucker
- 20g Eigelb (von 1 Ei Größe L)
- 10g Hefe
- 5g Salz
- 200g Butter
- 200g Raisins
- boiling Water
- 175g Milk
- 1/2 Vanilla bean
- 20g egg yolk (of 1 Egg size L)
- 30g sugar
- 15g Starch
- 60g Butter
- 30g sugar
- 75g almonds, grounded
- 18g Flour
- 55g Egg (1 Egg size L)
- 1Pinch Salt
- 100g sugar
- 75g Water
Mix the ingredients of the sweet starter and let it rise for 3-4 hours at 30°C.
For the dough knead all ingredients for 5 min by hand.
Cool the dough for 30 min in the fridge.
Soak the raisins for at least 30 min in hot water. Let them drain well in a sieve.
In the meantime prepare the frangipane. For this, you have to make first a custard and a almond cream:
For the vanilla custard boil 125g Milk, pulp of a vanilla bean and sugar. In the meantime mix egg yolks, starch and the remaining milk. Stir this mixture into the boiling milk and keep stirring until the mixture thickens. Remove the custard from the heat, cover with clingfilm and let cool down.
For the almond cream beat butter and sugar untill creamy, then add the grounded almonds, flour, egg and salt and stir until homogenous.
Mix the cold vanilla custard with the almond cream.
After cooling, the dough is divided into 4 equal pieces. Roll each into rectangle of 30 cm x 20 cm. Slice the cold butter with a mandoline slicer into thin slices. Place 1/3 of the butter slices on one rectangle, keeping the rims free of butter. Place the next dough rectangle on top, layer with butter slices and place the next rectangle on top. Repeat one more time. The last layer of the stack is the fourth dough rectangle.
Roll the dough to 30×50 cm and give a single fold. Cool for 30 min in the fridge. Roll again to 30 cm x 50 cm and give the dough another single fold. Cool for another 30 min. Now roll the dough again to 30 cm x 50 cm and fold it in half (half fold). Cool another 30 min, then roll into a band of 30 cm x 50 cm.
Spread the frangipane on the dough and sprinkle with raisins. Roll it from the long side into a log. Cut in 3.5 cm wide slices. This worked best by using a dental floss. Place it below the log shaped dough and cross the ends over the top of it. Pulling the sling together will cut the rolls in a perfectly manner!
Place the rolls on two paper lined baking tray and proof for 90 min.
Preheat the oven to 240°C. Bake the first tray with rolls for 5 min at 240°C with a little bit steam, then reduce the temperature to 180°C and bake for another 15-20 min. Repeat the procedure with the second tray.
For the Glaze bring water and sugar to boil and boil until the sugar syrup form threads when it drops from the spoon. Brush the still hot rolls thinly with the syrup.