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Danish Rolls and Coffee Cakes
Appears in
Published 2025
Most of the techniques given in the previous section for sweet dough products may be used for Danish pastry.
Two additional methods are illustrated in Figures 32.17 and 32.18.
Figure 32.17 Spiral Danish rolls.
(a) Roll the dough into a rectangle 16 in. (40 cm) wide and less than ¼ in. (0.5 cm) thick. (The length of the rectangle depends on the quantity of dough.) Brush the dough with melted butter. Sprinkle half of it with cinnamon sugar as shown.
(b) Fold the unsugared half over the sugared half. You now have a rectangle 8 in. (20 cm) wide. Roll the dough gently with a rolling pin to press the layers together.