Como hacer pan danes rellenos con crema pastelera

Combine 75 ml of water and dissolve 15 g of dry yeast in it.

Add 55 g of sugar, vanilla to taste, 1 egg, and 55 g of butter to the yeast mixture.

Knead the mixture for 15 minutes until well combined.

Let the dough rest for 20 minutes until it becomes flexible.

Add 28 g of butter to the dough and stretch and fold it five times.

Let the dough relax for another 20 minutes.

Roll out the dough to the desired size for the pastries.

Cut the dough into pieces and shape them by folding the edges inwards.

Place the shaped pastries on a greased baking tray and let them rise for 40 to 50 minutes until doubled in size.

Brush the pastries with beaten egg for a shiny finish.

Fill the pastries with pastry cream, cheese, or dulce de leche.

Bake the pastries at 140ºC for 25 to 30 minutes until fluffy and golden.

Apply a store-bought glaze for a shiny finish.

Equipment Needed

Spice Level:

Allergens