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Betty Bossi Koch-Center
Sweet yeast dough
How it's done
Sweet yeast dough
Mix the flour, salt, sugar and yeast in a bowl. Add the butter and milk, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
Combine the chestnut puree, quark, walnuts and rum.
On a lightly floured surface, roll out the dough into a rectangle (approx. 40 x 50 cm). Warm the quince jelly, use half to coat the pastry and set the rest aside.
Spread the filling on top, leaving a border of approx. 1 cm all the way around. Roll up the dough from the long edge. Without exerting pressure, cut into approx. 12 slices using a bread knife, place on a baking tray lined with baking paper, allow to rise at room temperature for approx. 30 mins.
Approx. 25 mins. in the bottom half of an oven preheated to 200°C. Remove from the oven, brush the hot pastries with the jelly, leave to cool on a rack.
|Tip:||The chestnut Danish swirls are best eaten fresh.|
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