Danish Pastries - Bread

Method

• Prepareuntil Step 10.
• Then roll out the dough into a rectangle (about 30 x 40 cm), and roll it up.
• Coat the end seam of the roll with water and close it tightly!
• Slice the dough into round slices and place into the baking pan that you will be using.
• (If you don't have a pan, I think it'll be fine to substitute with aluminum foil).
• Let the dough rise for 60 minutes at room temperature.
• While waiting for the dough to rise, make the custard and cream filling.
• Prepare what you need for both!
• The dough will be finished when they rise as shown in the picture.
• Coat with egg to create a glaze and bake for 10 minutes at 220C and then 5 minutes at 200C.
• Once cooled, cut in half and squeeze in the custard and heavy cream filling.
• Dust with powdered sugar and they're finished.