Spandauers are aromatic, light French square-shaped pastries, which are also called Danish. Danish crunchy products made from yeast puff pastry are most often sweet, with spices and fruit fillings.
It is necessary
- For the test:
- - 250 g of premium flour;
- - 7 g dry yeast (sachet);
- - 50 g of sugar;
- - 1 teaspoon of salt;
- - 250 ml of milk;
- - 250 g of ordinary flour (for dusting and rolling);
- - 1 large egg;
- - 250 g butter.
- For the cream:
- - 300 ml of milk:
- - 2 yolks;
- - 50 g of sugar;
- - 2 teaspoons of starch;
- - 25 g butter;
- - 1 teaspoon of vanilla extract.
- For registration:
- - 4 teaspoons of fruit or berry jam (jam);
- - 1 yolk.
Instructions
Step 1
Mix yeast with 1 teaspoon of sugar, dilute in a little warm milk, add vanilla extract. Leave the yeast mixture in a warm place for 10 minutes. Next, pour in the remaining warm milk and a lightly beaten egg. Stir well and let sit for about 10 more minutes to raise the yeast.
Step 2
Sift flour into a large container, put the remaining sugar and salt. Stir well and form a hole in the flour mass in the center. Pour in the milk mixture gently and knead to a soft, smooth dough.
Step 3
Knead it lightly for 5 minutes, dusting a little with flour. Transfer to a greased bowl, cover with plastic wrap and let sit in a warm place for about 1 hour until it doubles in volume.
Step 4
In the meantime, prepare the cream. Bring milk to a boil over low heat. Shake the yolks, sugar and starch in a bowl until smooth. Pour milk into the mixture and mix thoroughly. Transfer to a saucepan and simmer over low heat with continuous stirring until the mixture begins to thicken.
Step 5
Remove from heat, add butter and vanilla extract. Cover with parchment paper soaked in water and let cool completely.
Step 6
On a floured surface, beat the dough out with your hands, forming a 1 cm thick rectangle out of it. Cut the butter into 8 sticks and arrange in the middle of the dough in the form of a rectangle. Fold the dough from the bottom, top and sides so that the butter is completely covered. Press the joints firmly.
Step 7
Roll out the dough into a rectangle measuring 50 * 30.5 cm. Turn it half a turn, wrap the right third of the dough towards the center, and place the left third on it. Refrigerate for 30 minutes. Repeat the process of rolling and wrapping the dough twice more, cooling it down for 30 minutes each time.
Step 8
Cut the dough in half. Roll each piece into a 30.5 * 45cm rectangle. Cut each rectangle into 6 squares.
Step 9
Spread the jam over the middle of the squares and place a generous spoonful of cream on top. Fold the corners towards the center so that they meet. Place a silicone mat on one baking sheet and parchment paper on the other.
Step 10
Transfer the spandauers to baking sheets and place in a warm place for 30 minutes to approach. Preheat oven to 180 ° C. Brush the products with lightly stirred yolk and bake for 20-25 minutes. Transfer the finished spandauers to cool on a wire rack.
