The Danish Pastry Support Group is now in session!
The good folks from the Danish Pastry Support Group (me) thought it would be good to bring a few tips from the trenches to you lucky recipe recipients. First, I’m going to flash more yummy photos at you:
Mmmmm! Doesn’t that look delish? One more:
Yummy! Now those of you who might like to attempt this recipe can actually see what the end result looks like before a hungry mob of children attacks it. Wasn’t that helpful? Well, the support doesn’t end there! On to the tips! I just made this bread tonight so I am ready to bring you all the latest tricks and techniques for this treasured recipe.
When making the dough, I always add extra flour. I’d say about 3/4 cup. This is a very soft bread and you don’t want to overdo the flour – but on the other hand, it is really hard to work with a mushy dough.
I roll my dough out right in the pan that I am going to bake the bread in. Because this is such a soft dough, it is nearly impossible to transfer the bread after shaping. Before you start rolling out the dough, spray your pan with cooking spray and then put down a generous amount of flour. Dust the top of your dough with flour too – unless you want to glue your rolling pin to your pastry.
When making the cream filling, follow the directions exactly! The flour has to be mixed with the sugar and then the egg or it won’t mix properly with the milk and that means your pudding doesn’t set up 😦
To bake this pastry, use a pan with sides – like a jelly roll pan. If you don’t have one, place an extra pan beneath the pan your pastry is on or line your oven with parchment paper. You’ll be glad you did when some of those fabulous fillings find their way out of the pastry and dribble all over the place.
One final tip: Do not attempt this bread with a 16 month old ‘helper’. It’s just not pretty 🙂
Alright, this concludes our support session. One final FYI: The Danish Pastry Addicts Anonymous Group meets on the third Sunday of every month. See you there!
Have a great night!