Spandauers - fragrant, light French pastries of square shape, which is also called Danish. Danish crunchy products from puff pastry yeast are most often sweet, with spices and fruit fillings.
Pick your recipe
You will need
- For the test:
- - 250 g of premium flour;
- - 7 g of dry yeast (sachet);
- - 50 g of sugar;
- - 1 teaspoon of salt;
- - 250 ml of milk;
- - 250 g of ordinary flour (for powder and rolling);
- - 1 large egg;
- - 250 g of butter.
- For cream:
- - 300 ml of milk:
- - 2 yolks;
- - 50 g of sugar;
- - 2 teaspoons of starch;
- - 25 g of butter;
- - 1 teaspoon of vanilla extract.
- For registration:
- - 4 teaspoons of fruit or berry jam (jam);
- - 1 yolk.
Instruction manual
1
Mix the yeast with 1 teaspoon of sugar, dilute in a small amount of warm milk, add vanilla extract. Leave the yeast mixture in a warm place for 10 minutes. Pour in the remaining warm milk and slightly beaten egg. Mix well and leave for about 10 minutes to raise the yeast.
2
Sift flour into a large container, put the remaining sugar, salt. Stir well and form a hole in the flour mass in the center. Pour the milk mixture carefully and knead a soft smooth dough.
3
Knead it lightly for 5 minutes, sprinkling with a little flour. Transfer to a greased bowl, cover with foil and let it sit for about 1 hour in a warm place until it doubles in volume.
4
In the meantime, prepare the cream. Bring the milk to a boil over low heat. Stir in a bowl the yolks with sugar and starch until smooth. Pour milk into the mixture and mix thoroughly. Pour into a saucepan and cook over low heat with continuous stirring until the mixture begins to thicken.
5
Remove from heat, add butter and vanilla extract. Cover with parchment paper dampened with water and let cool completely.
6
On the surface dusted with flour, knock out the dough with your hands, forming a 1 cm thick rectangle from it. Cut the butter into 8 sticks and place in the middle of the dough in the form of a rectangle. Wrap the dough on the bottom, top and sides so that the oil is completely covered. Press the joints firmly.
7
Roll the dough into a rectangle measuring 50 * 30.5 cm. Rotate it half a turn, wrap the right third of the dough to the center, and place the left one on it. Refrigerate for 30 minutes. Repeat the process of rolling and wrapping the dough twice more, each time cooling it for 30 minutes.
8
Cut the dough in half. Roll each part into a rectangle measuring 30.5 * 45 cm. Cut each rectangle into 6 squares.
9
Smear the middle of the squares with jam, put a generous spoonful of cream on top. Bend the corners to the center so that they meet. Place a silicone mat on one pan and parchment paper on the other.
10
Put the spun-rappers on the baking sheets and place in a warm place for 30 minutes to approach. Preheat the oven to 180 ° C. Lubricate the products with a slightly stirred yolk and bake for 20-25 minutes. Put ready-made spandauers to cool on the grill.