Danish Swivels with cream and raisins. For me it is a childhood memory, of when I was in school (classical High school, strictly accompanied roundtrip from Mom or Dad) and it stopped in traffic to take a snack. My choice always fell on four alternatives: Danish swivels with cream and raisins, the spongy VENETIAN WITH CREAM, the legendary braid with granulated sugar, or the wonderful “dinner rolls” covered with “ciciulena” (Sesame). In Rome, instead, I learned to love Maritozzi ROMANS WITH CREAM, one of the sweet symbol of breakfast Capital.
Since I decided to leave the recipes of all these simple and delicious brioche, we begin precisely with the richest: Venetian blinds that you find already on the site and the Danish swivels, a double-leavened dough, stuffed with custard and raisins, sprinkled with icing sugar. They are soft, with the delicate taste of cream and sweet raisins. You'll have to be careful how many you do, because they are so light that go away in an instant.
As always, I leave the doses with the dry yeast, with fresh yeast and the yeast. You can make the dough in the planetary but also hand, will not give you big problems. For the rest, the process is a bit’ long but is very simple. You do not have to hurry, but you have to respect the time to rise and doubling dough. He closed in a special bag frost, They will keep for a couple of days, or you can just freeze them and then cooked in a hundred degree oven rinvenirle, for a luscious breakfast. Have a good day!
FOR THE DOUGH
500 g of strong flour (W 320-340, a fine flour Manitoba)
100 grams caster sugar
170 grams of soft butter
15 grams of wildflower honey
170 grams of eggs (3 medium sized eggs)
90 milliliters of warm milk
a vanilla bean Bourbon
organic lemon zest
8 grams of salt
2 grams of active dry yeast, or 5 grams of fresh yeast, or one hundred grams of yeast
120 grams of raisins
250 grams of custard
FOR THE ICING
an egg yolk
20 ml of cream
icing sugar, to taste
For the dough of the Danish cream girelle: Dissolve the yeast that you have chosen to use in milk at room temperature. Pour the liquid into the planetary (or a bowl if you prefer to work on Handset). Add liquid to flour, lightly beaten eggs, honey, sugar, the grated lemon rind, the vanilla seeds. Working at low speed with the hook whisk until the mixture is smooth and homogeneous compound.
When the dough has taken shape, gradually add the butter and salt. Continue to work the dough with the hook whisk at low speed until you get a homogeneous dough, smooth, polished, incordato. Put the dough for the Danes in a bowl, cover it with plastic wrap and let rise at room temperature and in a warm place until doubled. Then, deflate gently working it with your hands on the countertop, put it back in the bowl and store in the refrigerator for at least 3 hours (at least, nothing forbids to leave even 24 hours, it depends on you).
To rehydrate raisins: put raisins in bath in hot water for 30 minutes (If you want, you can add some rum to the hot water). Drain raisins, squeeze a dab it with care. It must be totally dry.
Danish Education: spent three hours, take the dough and spread it with the rolling pin until it forms a rectangle about half a centimeter thick. Above the dough, distributing the custard (PHOTO 1), spreading it over the entire surface and leaving an inch of empty space on the long edges. Spread the raisins evenly over the custard (PHOTO 2). Wrap the dough forming a roll (PHOTO 3). Cut the roll into slices of 2 cm thickness approximately (PHOTO 4). Line a baking sheet with parchment paper and lay the swivels, that from each other must be well spaced (PHOTO 5). Cover the pan with plastic wrap. Let rise until doubled in volume.
Preheat the oven to 180 degrees static. When brioche will be doubled in volume, wet the brush with egg yolk mixed with cream. repeat the operation twice (PHOTOS 6). Bake for 15 minutes or until the swivels with cream and raisins will not be puffed and golden. Make it cool, sprinkle with powdered sugar and serve immediately. Bon appétit!
ADVICE: despite three hours of rest of the dough in the refrigerator are sufficient, my suggestion is to leave the dough in the refrigerator for at least 6-12 hours. Prepare it the night, put it in the fridge and go to bed. The next day you can continue with the work of the Danes. I assure you that in this way the dough will mature and swivels will be lighter, digestible and will keep much longer.