Winter spiced pastry

Winter spiced pastry

By
From
Scandinavian Baking
Makes
20
Photographer
Columbus Leth

There is a pastry for all seasons, such as the Spandauer with jam I make in the summer. When it’s cold outside and my world is covered in snow and silence, I like something spicy which goes well with a hot drink. This is excellent with a glass of white gløgg. I serve these pastries with gløgg every year at my Christmas staff party.

Ingredients

Quantity Ingredient
25g fresh yeast
150ml lukewarm water
1 egg, lightly beaten, plus 1 more to brush
2 tablespoons caster sugar
1/2 teaspoon salt
325g 00 grade flour, sifted, plus more to dust
2 teaspoons ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cardamom
50g raisins
50g mixed candied peel
250g butter, chilled, sliced

Method

  1. In a mixing bowl, crumble the yeast into the water and stir to dissolve. Stir in the egg, sugar and salt. In a separate large bowl, combine the flour, spices, raisins and candied peel, then stir in the yeast mixture until the dough comes together and leaves the edge of the bowl. Turn it on to a floured work surface and knead for five minutes until shiny but not sticky. Return it to the bowl, cover with cling film and leave to rise in the refrigerator for 15 minutes.
  2. Now roll out the dough on a lightly floured work surface into a 50cm square. Spread the sliced butter over the dough, about 10cm in from the edge, so the square of dough has a smaller square of butter on top. Fold the corners of the dough over the butter so they meet in the centre, making a smaller square parcel.
  3. Carefully roll the dough into a 60 x 40cm rectangle, making sure it doesn’t crack and that the butter stays inside the parcel.
  4. Next you want to fold the dough so that the butter is layered within it. Starting from a short side, fold the bottom third of dough over the middle third, then fold the top third down over that, as if folding a business letter. Roll it out again, then fold into three in the same way. Repeat three times, wrapping the dough in cling film and resting it in the refrigerator between each repeat for 15 minutes.
  5. Finally, roll out the dough on a floured work surface and cut out 20 squares. Take each one and press all the corners together. Place, corners down, on a baking tray lined with baking parchment. Cover with tea towels and leave to rise for one hour in a warm place.
  6. Preheat the oven to 220°C. Brush the pastries with the egg and bake them for 10 minutes, then reduce the oven temperature to 200°C and bake for 10–15 minutes more, keeping an eye on the pastries so they do not turn too dark. Leave to cool on a wire rack.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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