Danish pastries are considered the most delicious in the world. A striking representative of this category is kartz. Translated from Danish, krans means "wreath". Kranz is a ring-shaped puff cake made from yeast dough.
To prepare Danish fenders, you will need the following products:
- cow's milk - 150 ml;
- butter - 50 g;
- dry yeast - 1 tsp;
- sugar - 1, 5 tablespoons;
- coarse salt - 1/3 tsp;
- wheat flour - 250 g;
- walnuts (kernels) - 0.5 stack.;
- boiled condensed milk - 380 g - 1 can.
For Danish baked goods, you need to choose the highest quality products to guarantee the expected result.
Take homemade cow's milk, whole or factory-made 3, 2% fat. Heat it slightly so that, as the original recipe describes, dipping your little finger into warm milk is neither cold nor hot. Put coarse-crystalline sea salt, granulated sugar and dry fast-acting yeast in warm milk. Melt the whipped homemade rustic or store-bought butter with a fat content of 82.5%. Add melted butter to the milk, then sifted premium wheat flour with a protein content of 10-12 grams per 100 grams of product. Traditionally freshly baked kranz is served with breakfast. And, although breakfast time in Denmark comes much later than Russian, the dough is prepared the day before. Knead the dough, place in a greased bowl, cover with plastic wrap and refrigerate overnight. This action is in this case purely advisory in nature. The dough can be kept for 1 hour in a warm place, the baking quality will not deteriorate.
Place baking paper on the table and brush with a thin layer of butter. Put the finished dough on paper and roll out as thin as possible. The thinner the dough is rolled out, the more layers there are in the finished baked goods, the more spectacular the dish will look, the more tender and tasty the kartz will be. Gently brush the entire surface of the dough with boiled condensed milk and sprinkle with chopped walnuts. You can replace walnuts with hazelnuts.
Now gently, slowly, roll the dough into a tight roll. Make a longitudinal cut along the entire length of the roll, leaving at the end an uncut piece 5-10 cm long. Carefully turn the halves of the roll with the cut up and braid them together in the form of a braid. Connect the ends to form a ring or wreath.
Transfer the roll with the paper to a baking sheet and keep warm for 15-20 minutes. Bake the Danish kratz at 180 degrees for 30-35 minutes. Remove the finished kranz from the oven and cool a little, without moving it from the baking sheet. Soft, airy hot dough may break. Transfer the warm fender to a serving dish and sprinkle generously with powdered sugar if desired.
Danish pastries are an indispensable part of hygge - a feeling of home comfort, peace of mind and happiness. Serve warm spiced milk or strong coffee with Danish fenders. There should be a lot of drink, since Danish pastries are very sweet and very fatty, which is apparently due to the geographic location and harsh climate of Denmark.
