Cinnamon Danish Pastries | Breakfast Ideas

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal can be a vegan alternative.

Combine 1 cup and 2 teaspoons of warm water (40 to 42°C) in a large bowl.

Add 4 tablespoons of sugar and 1 teaspoon of yeast to the water and mix well. Allow to bloom for around 10 minutes.

Add 390 grams of flour (around 3 cups) and 1/4 teaspoon of salt to the bloomed yeast mixture. Mix to form a shaggy dough.

Dump the shaggy dough onto the counter and knead for around 5 to 6 minutes until a smooth dough forms.

Divide the dough into 10 pieces and shape them into balls. Cover with a tea towel and let rest for 10 to 15 minutes.

Press the tops of the dough balls down to flatten them slightly, cover again, and let rise for another 10 to 15 minutes.

Line a plate with cling film and roll out each dough ball into a 16 to 18 cm circle. Smear around 3/4 of a tablespoon of room temperature butter over each layer and stack them, repeating until all dough balls are rolled out. Do not butter the last layer. Freeze the stack for around 30 to 35 minutes.

Mix together 1/2 cup of brown sugar and 1 teaspoon of cinnamon in a bowl until well combined to make cinnamon sugar.

After 35 minutes, place the stack of pastry on a well-floured surface and roll it out into a 34 x 54 cm rectangle.

Smear the pastry sheet with a thin layer of butter and top with the cinnamon sugar. Optionally add raisins on half of the pastry.

Roll the sheet back up from the longest side to form a cylinder, ensuring it is tightly rolled.

Divide the cylinder into 15 or 16 pieces and use floss to cut the rolls cleanly.

Lay the cinnamon pastries on a parchment-lined baking sheet, spacing them 2 inches apart. Press them to flatten slightly and cover with a tea towel. Leave to proof for around 90 to 120 minutes in a warm place.

Preheat the oven to 200°C (or 180°C if your oven runs hot). Brush the pastries with egg wash and bake for around 22 to 25 minutes.

For the glaze, mix 2 tablespoons of apricot jam with 1 tablespoon of water and heat in the microwave for 15 seconds. Mix until smooth.

Once the pastries are out of the oven, brush them with the glaze and allow to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens