“Mini DANISH con UVETTA e CREMA” 
Little danish with raisins and pastry cream, oh that sounds delicious, doesn’t it?! And that’s exactly the recipe I’d like to give you this time. A nice easy treat, I’d call it “an evergreen”, because it is just a must in a recipe blog.
So let’s start and see what we need for this recipe.
INGREDIENTS
- active yeast, 1 packet (7g)
- 30g of sugar
- 150ml of warm milk
- 250g of flour
- 1 egg, whisked
- 120g of butter, in chunks, soften
- 100g of raisins
- 50g extra of butter
- 120g of brown sugar
- 1 tablespoon of milk
- PASTRY CREAM: Use MY RECIPE FOR PASTRY CREAM . But use the following quantity for the ingredients:
- 2 eggs
- 45g of sugar
- 15g of flour
- 15g of maizena
- 150ml of whole milk
- ½ ts of vanilla extract
METHOD
- Combine yeast, sugar and milk in a bowl. Set aside for 10 minutes.
- In the bowl of your stand mixer put the flour, add the yeast mixture and the egg.
- Knead with the kneading attachment for 4 minutes
- Add the butter in (120g) and knead some 5 minutes extra.
- Now take the dough and place it into a oiled bowl, cover it with cling film and let it raise for 1h.
- After 1h take it and roll it out on a floured surface, roll the dough out to a rectangular shape, 1cm thick.
- Pre-heat oven at 180°
- Starting at a long end, roll dough to form a log.
- Place it on a baking sheet and then in the fridge for 1h.
- Then, using a sharp knife, cut some slices off the log, 1,5cm thick.
- Sprinkle the brown sugar all over them.
- Lay them all on the baking sheet with partchment paper and bake them.
- Bake them for 20 minutes.
- Melt the remaining butter (50g)
- As soon as the Danish Pastries are baked, brush them with the melted butter.
You are going to love them, just perfect for an afternoon break, breakfast and as a nice treat at night with some warm milk.
