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Variations Made from Filled Dough Roll or Danish Spiral

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
The filled dough roll is the starting point for a variety of sweet dough and Danish products.
  1. Filled Spirals. Make up like Danish Spirals, above. Give half-proof, then press an indentation in the center and fill with desired filling. Complete the proof and bake as above.

  2. Combs and Bear Claws. Make the Danish Spiral roll thinner and cut it into longer pieces. Flatten the pieces slightly and cut partway through each in three to five places. Leave straight or bend into a curve to open the cuts (a).

  3. Figure-Eight Rolls. Cut the Danish spiral rolls almost through. Open them up and lay them flat on the baking sheet (b).

  4. Three-Leaf Rolls. Cut Danish spiral pieces in two places and spread the three segments apart (c).

  5. Butterfly Rolls. Cut off slightly larger pieces from the Danish spiral roll. Crease them by pressing the center firmly with a wooden rod (d).

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