Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Danish pastry dough
To laminate the dough
To shape
How it's done
Danish pastry dough
Mix the flour, salt and sugar in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture, then create a well in the middle. Pour the milk, yeast and egg into the well, mix and knead briefly to form a smooth dough. Leave the dough to rise for approx. 1½ hrs.
To laminate the dough
On a lightly floured surface, roll out the dough into a rectangle approx. 1 cm thick. Cover one half of the dough evenly with butter, leaving a border of approx. 1 cm. Fold the other half over the top, press the edges down firmly, cover and chill for approx. 30 mins. On a lightly floured surface, roll out the dough once again into a rectangle approx. 1 cm thick. Fold the short sides into the middle, then fold one half over the other to create 4 layers. Cover the dough and chill for approx. 1 hr., repeat the process, cover and chill again for approx. 1 hr.
To shape
On a lightly floured surface, roll the dough out into a rectangle (approx. 35 x 50 cm). Brush the dough with a little water. Sprinkle with the chocolate, almonds and cinnamon. Roll up the dough from the longest edge, cut into approx. 8 portions (each approx. 5 cm thick). Press down firmly in the centre of each using the end of a wooden spoon. Transfer to a baking tray lined with baking paper. Cover and leave to rise at room temperature for approx. 30 mins.
To bake
Approx. 20 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, leave to cool on a rack.
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