Cinnamon Raisin Roll Recipe | Danish Pastry | Danish Swirls | Pain Aux Raisin

Cinnamon Raisin Roll Recipe | Danish Pastry | Danish Swirls | Pain Aux Raisin
#danishpastry #danish #pastry #shorts
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Ingredients
yeast dough
375 g flour
180 ml milk of your choice (room temperature)
60 g sugar
50 g vegan butter softened
salt
vanilla
21 g of fresh yeast
filling
40 soft butter vegan
2 tbsp cinnamon
30 tbsp sugar
optional. 1 handful of chopped walnuts
soy cream
Instructions
In the bowl, of a standing mixer fitted with a dough hook attachment, add flour, pinch of salt and sugar. Warm milk and butter lukewarm (not hot).
Crumble the yeast and add with vanilla and the milk mixture to the flour mixture in the bowl. Start mixing the dough on medium speed for 7-8 minutes.
Cover the bowl with kitchen towel and let it rise for 60 minutes, or until doubled in size.
Roll the dough on a lightly floured surface into a large rectangle and brush with the soft butter and sprinkle over raisins sugar and cinnamon.
Starting at the short side of the rectangle gently roll the dough up into a tight log shape.
Using a sharp knife cut into 1.5 cm rolls.
Place the rolls, cut side down, on to prepared baking sheets, 2 inches apart.
Let it rise for 30 minutes or until doubled in size.
Pre heat the oven to 180 degrees celcius. Brush the rolls with soy cream (or egg wash) and bake until golden brown for 15-20 minutes.

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