Classic Danish Breakfast: Rundstykker (round Buns), Rye Bread & Danish Pastries |Wienerbrød - Danish

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free alternative with a similar texture.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

fruit preserves

🥗Healthier: fresh fruit

💰Cheaper: canned fruit

Fresh fruit adds natural sweetness and flavor.

powdered sugar

🥗Healthier: honey

💰Cheaper: granulated sugar

Honey is a natural sweetener that can enhance flavor.

Combine 480 grams of flour and 375 grams of cold butter, cutting the butter into small pieces.

Add 100 grams of sugar, 10 grams of salt, and 10 grams of ground cinnamon, and mix lightly.

Make a well in the center and pour in 150 ml of milk, 115 ml of heavy cream, and crack in 2 eggs.

Crumble in 30 grams of yeast and mix to form a dough.

Wrap the dough in plastic and chill in the fridge for 4 hours.

For the icing, sieve 100 grams of icing sugar and mix with 50 ml of milk and 1.5 tsp of vanilla essence, then chill.

Cook cherries with half the amount of sugar and 1/4 the amount of water until it reaches 105 degrees Celsius to make jam, then decant into a jar.

After 4 hours, give the dough 3 folds without resting in between.

Chill the folded dough in the fridge for 30 minutes.

Roll out half of the dough into a long rectangle, cut strips on the sides, and spread cooled cherry jam in the center.

Fold the dough over to make breads and use off-cuts to make mini Danish rolls with dry cranberries.

Egg wash the pastries before baking.

Bake in the oven at 200 degrees Celsius for 15-18 minutes.

Once baked, drizzle icing over the pastries.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens