Ingredients
- ¼ oz (7g) active dried yeast shopping list
- 6fl oz (175 ml) lukewarm milk shopping list
- 2oz (55g) caster sugar shopping list
- 1lb (450g) strong flour shopping list
- ½ teaspoon salt shopping list
- ½ teaspoon vanilla essence shopping list
- 1 egg, beaten shopping list
- 2 x 4 oz (115g) blocks unsalted butter shopping list
- 1 egg yolk beaten with 2 teaspoons water, for glazing shopping list
- 4 oz (115 g) icing sugar shopping list
- 1 – 2 tablespoons water shopping list
- Chopped pecans or walnuts, for sprinkling shopping list
- For the filling: shopping list
- 7 oz (200g) dark brown sugar shopping list
- 1 teaspoon ground cinnamon shopping list
- 2 oz (55g) pecans or walnuts, toasted and chopped shopping list
How to make it
- Combine the yeast, milk and ½ teaspoon of the sugar. Stir and leave for 15 minutes to dissolve.
- Combine the flour, sugar and salt. Make a well in the center and add the yeast mixture, vanilla and egg. Stir until a rough dough is formed.
- Transfer to a floured surface and knead until smooth and elastic. Wrap and refrigerate for 15 minutes.
- Roll out the dough to a 12 x 8 in (30 x 20cm) rectangle. Cut half of the butter into small pieces and arrange over the dough. Fold the bottom third of dough over the butter and seal the edge. Place the remaining amount of butter on top in the same way and cover with the top third of the dough.
- Turn the dough so the shorter side faces you. Roll into a 12 x 8 in (30 x 20cm) rectangle. Fold into thirds, and indent one edge with your finger to indicate the first turn. Wrap in clear film and refrigerate for 30 minutes.
- Repeat two more times, rolling, folding, marking and chilling between each turn. After the third fold refrigerate for 1 – 2 hours, or longer.
- Grease a large baking sheet. In a bowl stir together all the filling ingredients until blended.
- Roll out the dough to a 25 x 6 in (3 x 15 cm) strip. Spread over the filling, leaving a ½ in (1 cm) border.
- Roll up the dough lengthways into a cylinder. Place on the baking sheets and form into a circle or just leave it in a log shape, pinching the edges together to seal. Cover with a bowl and leave in a warm place to rise for 45 minutes.
- Preheat the oven to 400F/ 200C. Slash the top every 2 in (5 cm), cutting about ½ in (1cm) deep. Brush with egg glaze. Bake until golden, 35 – 40 minutes. Leave to cool.
yeast mixture
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flour mixture
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pour milk in well
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eggs
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stir
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gathered
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knead
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smooth
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wrap
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roll
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arrange butter
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fold bottom third
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fold top third
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roll again
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make filling
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final rolling
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arrange filling
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sealing
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cylinder shape
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rounded
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log shape
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arrange filling
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seal
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cover and let rise
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slash the top
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baked
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glaze
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nuts
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The Rating
Reviewed by 7 people-
These sound and look beautiful. Great post. You have my 5.
chefmeow
in Garland loved it
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these look so good.. love walnuts in a Danish.. you did a beautiful job as always my friend..
peetabear
in mid-hudson valley loved it
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Yummy Ahmed. These look fantastic.
ivy
in Whereabouts loved it
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