Boats, baskets and island. 3 types of enriched dough with pastry cream.
Not so ‘delicate’ as Danish pastry, but also a lot less fat.
- 300 g white bread flour
- 1/2 teaspoon salt
- pinch of cinnamon
- 1 tablespoon cane sugar
- 2 small eggs
- 2 tablespoons milk
- 20 g fresh yeast
- 50 g butter diced
- 400 g pastry cream
1. Mix the four, salt, cinnamon and sugar in a bowl.
Add the eggs and the milk, crumble in the yeast. Mix to a soft dough, if to wet and sticky add some flour. Knead for 2 minutes, to a soft ball.
Add piece by piece the butter, knead well till all the butter is incorporated.
Leave to rise for 40 minutes.
2. Put the dough on a floured surface.
Roll out into a large rectangle.
Cut into 9 about equal size pieces. Put some (2 heaped tablespoons) cream on each piece of dough. Various possibilities to fold the dough together.
Leave to rise for another 30-40 minutes.
3. Bake in a preheated oven for 19-20 minutes at 190 C.
Leave to cool on a wire rack.