- 60ml warm water
- 1 large egg
- 350g white strong bread flour
- 1 teaspoon dried yeast
- 1 teaspoon salt
- 25g sugar
- 250g cold, cubed, unsalted butter
- For the filling
- 60g dried fruit (raisins, sultanas, cranberries or similar)
- 1 egg yolk
- 1 tablespoon cornflour
- 1 tablespoon caster sugar
- 1 teaspoon vanilla extract
- 200ml single cream
- For the egg glaze
- 1 egg
- 2 tablespoons milk
- For the clear glaze
- 100g caster sugar
- 50ml water
Prep time 15 mins: leave overnight, roll, in fridge for 30 mins, roll out, add filling, roll up and cut, leave to rise then bake.
I know this look daunting, but once I tried this and we had warm Danish’s for breakfast I realised it wasn’t so difficult and I’m defiantly not buying any more of those things that resemble them from the local baker.
Thanks to the mighty Nigella for the inspiration and showing the errors of my ways.
You will need a heat proof jug, a food processor, a large bowl, a rolling pin, baking trays and non-stick baking parchment.
Put the 60ml of water in a heat proof jug. Nuke in the microwave for 40 secs (not boiling) or use from the kettle after it has been standing for 10mins or so.
Add the caster sugar and mix until dissolved. Then add the cold milk and check for temperature (it should be about room temp, if not nuke for another 10-15 secs).
Final add the egg to this. Leave to one side.
Put the flour, butter, yeast and salt in the processor with the blade attachment and pulse once for a couple of seconds at most. You want the butter to remain in chunks.
Empty this into a large bowl and add the liquid mixture. Combine with a spatula or by hand (it’s pretty gooey). Don’t overdo it.
Cover the bowl with clingfilm and put in the fridge overnight (apparently you can leave it for up to 3 days but I haven’t tried this yet).
For the filling I then take the egg yolk, sugar, cream, vanilla extract, cornflour and combine in a small pan. Put this on a low heat and gently heat until it begins to thicken. Pour into a small bowl, cover with cling film and place in the fridge overnight.
The following morning I get up a little earlier than the family, creep downstairs and get cracking on the pastries. I get all my other ingredients ready the night before.
I first make my egg glaze. Mix the egg with the milk and put to one side.
Then I get the dough which has now firmed up out of the fridge, flour the worktop and roll it out into a rough square shape about ½ cm thick.
I fold this into thirds, rather like letter (remember those?), give it a quarter turn and repeat 4 times.
When I have the final square (it should be about 50 x 50cm) I spoon on a thin layer of the custard and sprinkle on the dried fruit(s) of choice .
Roll the entire thing up like a sausage and using a shape knife cut into sections about 2 cm wide. Lay these onto the baking tray covered with the baking parchment about 3-4cms apart and brush with the egg glaze.
Put on side (next to the oven if you can) and preheat the oven gas mark 4 180C for 30mins.
Once they have risen, pop them in the now nicely warmed over and bake for 15mins (during this time the smell coming from the kitchen spreads round the house and the kitchen is descended on by hungry pack animals.
Whilst they are cooking make the clear glaze. Put the 100g of caster sugar in a pan with 50ml of water (and maybe a twist of lemon), bring to a brief boil (careful, sugar syrup can really burn), turn off the heat and set to one side.
When the pastries are done, remove from the oven, brush with the clear glaze and put them one a plate and serve with fresh coffee, tea or hot chocolate for the kids.
You can double this amount, make two sausages, when you get to the stage of letting them rise before putting them in the oven, put them in a container, separating them with baking paper and freeze. That way you can get them out the night before, put them on a baking tray and pop the straight in the oven in the morning.