Yes it is difficult to pronounce and it is a pain to make them. After lots of struggle and getting butter everywhere, I finally arrived. Spent the whole morning doing this and was rewarded for tea. It is out of shape but it is so delightful to eat this "Pain Aux Raisins" my favourite Danish ... YUM!!!
Oh mate, they look delicious. My Bride and I love them. We eat them with some white liquid sugar drizzle over the tops. My Bride and I toured Denmark, driving the Marguerite Route once, and tried them everywhere we could. There were some differences, but the biggest difference was that we found two bakeries that used chocolate drizzle instead of the white. It was an interesting twist. They call them snegl / snegler. Your ones really make my mouth water. You get full marks for this latest goodie.
Those look dead posh to me @KK Ng - they make me want to dash into the kitchen and have a go myself. Excellent job mmmmm
Thank you Sjoerd, chocolate drizzle yes I will try it next time Becky glazed them with her homemade orange marmalade jam. Yes some people call it Snail Danish. When I was in Europe I had lots of it in France and Luxembourg Thanks Logan you are so right!!! YUM!!! Marlingardener thank you, I think I was driven by the memory of the taste I had when I was in Europe, it was just sooo gooood!!! Thank you Tetters, quick do it now it is really rewarding. When I had my first bite I was brought back to a cafe in Champs-Élysées. Cayuga Morning thank you , I'll send you some Thank you Mart, a dozen is in the air to Texas right now
Ooh— orange marmalade topping. It's inspired. I shall have to try that. We do not get especially good ones in our town, so seeing yours re-kindled my affections for these pastries. Thanks.
KK, you are such an enabler! I saw your photo, thought how good those looked, and ended up making a batch this morning. I really have to stop reading this particular forum--everyone around me is gaining weight!
Thanks Sjoerd, well at least you still can get it in your town, for me I have not seen any yet. Danish is always my favourite. Marlingardener forget about the gaining weight part, just eat and be merry!!! I am sure yours is real good too!!! Mart sorry my recipe is not properly written out yet, anyway here it is. 95gm water 5gm instant 250gm high protein flour 20gm sugar 3gm salt 30gm salted butter Put everything in a mixer except for the butter and mix at medium speed. When the mixture is coherent, add in the already soften butter until all is combine. Make dough into a ball and let rest in the fridge for 30 minutes. Folding butter 90gm Use parchment paper and fold it into a 2 layer square of about 5 inches. Cut the butter into slices and place it inside the parchment paper pocket. Use a rolling pin and roll the butter into a square inside the parchment paper pocket. If the butter is becoming too soft place it in the fridge for awhile for it to harden up again. When the dough had rested, roll it out into a rectangle big enough to envelope the butter. Roll out the dough with the butter in it until it is about 3~4mm in thickness. Now make a double book fold and return the dough back into the fridge for another 30 minutes. After 30 minutes the butter should be harden again and roll the dough to a thickness of about 3~4mm in thickness. This time do a letter fold and return it to the fridge for a an hour and a half. Finally roll out the dough into a a square of about 3~4mm in thickness. Spread pastry cream all over the dough leaving about 3 cm uncovered by the cream on one side. Put as much raisins on top of the pastry cream as you want. Roll the dough from the opposite side of the dough where there is no cream. Cut the rolled dough across about 5 cm thickness. Arrange them on a parchment paper in a tray allowing space for them to grow. Once they have almost double the size, prepare and egg wash and coat them with the egg wash. Preheat the oven to 190°C and bake for about 15~20 minutes. Viola!!! It is done You can glaze with marmalade jam or like Sjoerd mentioned drizzled with chocolate which I think it maybe chocolate ganache. Have fun and enjoy
We can’t get those drizzled with chocolate here. We here, only have them drizzled with liquid white sugar or with nothing. I like the looks of yours very much. They look fresh and soft.