By Chef # 8654321 on December 04, 2007
Photo by woodchuckcanuck
Photo by woodchuckcanuck
"Danish pastries are the flakiest and the most buttery of all the sweet rolls. These cinnamon rolls just melt in your mouth.This recipe takes all day to make but the results are really worth it. To make it easier you can complete the recipe through step 26 on one day, and then make the actual rolls the next day. The recipe may seem complicated but it's really not. Most of the time the dough is either resting or rising. For this recipe you'll need a pastry brush and something that will allow you to evenly distribute flour over your work surface. A sifter or a shaker of some type is fine. Also, you must use real butter. It can be salted or unsalted (I use salted) but do not try to substitute margarine. The recipe will not work with margarine. You'll end up with a big mess in your oven if you use margarine. Also, in step #11 where it says to thoroughly flour your work surface, you need to resist the temptation to knead any more flour into the dough. The dough is SUPPOSE to be that wet. Note: If you wish to measure the flour by weight rather than by volume, 3 1/4 cups flour is approximately equal to 14.33 ounces or 406 grams."
Serving Size: 1 (65 g)
Servings Per Recipe: 32
"Started at 8:30 AM, pastries came out of the oven at 5:15 PM same day. Very delicious. Made the 32 rolls as called for, put raisins as an 'extra" in half of them. Dough was not as sticky as I thought it would be (based on recipe) so it was easy to handle. I rolled it all out at once rather than cut it in half. Easy to make and they turned out great. I have 20 yrs of commercial baking experience, so for me it was not a difficult recipe to do. I've done plenty of danish and mille feuille back in the day. I've been searching for a danish recipe to try out for a while and stumbled across this one. - Jim Barry, Nova Scotia"
"These rolls are just incredible. I was a bit intimidated by all of the steps but thought I'd try it. After going through the recipe, it really isn't a difficult recipe to make and the dough turned out beautifully. I split it in half and made cinnamon rolls with half of it and regular danish with the other half. This dough puffs up beautifully and is so flaky and light, yet so flavorful. It took eating cinnamon rolls to a whole new level. :-) The only thing I will note is that I did bake the cinnamon rolls one day and then left the other half of the dough in the refrigerator overnight. When I went to use it the next day, the dough had risen in the refrigerator and blew through the plastic wrap, so parts of it had dried out. (Which I just cut off.) But that is something to keep in mind if you're making this ahead of time. Thank you so much for sharing this, it really is incredible."