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I completely fell for Lagkagesnegle during my Copenhagen vacation last year. These gorgeous raspberry spirals stuffed with creamy vanilla custard have turned into my go-to baking project in my little kitchen. The real magic starts when the soft vanilla base combines with zesty raspberries and smooth custard. This version brings back thoughts of small Danish pastry shops while I've put my own little spin on these classic pastries.
The Tale Behind These Delightful Spirals
The greatest recipes often come from lucky mistakes in my cooking space. I was wanting the stacked goodness of a Danish lagkage but needed something tinier and more fun. That's when these spirals came to life. The mix of sharp raspberries with creamy vanilla makes every mouthful amazing. My taste testers (mostly family) couldn't get enough and now they always ask for them during our family get-togethers.
What Makes Up These Treats
- Vanilla Base: My trick is making the lightest yeast dough with real vanilla. It smells amazing as it gets bigger.
- Raspberry Mix: I simmer fresh or thawed raspberries with just the right amount of sugar until they turn perfectly jammy.
- Vanilla Custard: This velvety topping feels like a warm hug made from eggs, sweetener and actual vanilla.
- Cream Topping: A little bit of sugar makes everything feel fancy.
- Fresh Berries: These tiny red jewels on top make it all look and taste wonderful.
Baking Time Together
- Starting With Your Base:
- My first task when baking is putting together that lovely vanilla dough. Seeing it grow twice its size feels like kitchen wonder and needs about 60 minutes.
- Making The Berry Wonder:
- While waiting for the dough, I cook raspberries with sugar until they become this beautiful red filling. You can't rush this part - make sure it cools all the way down.
- Shaping Your Pastries:
- Here comes the best bit. Flatten your dough, spread that red filling, and form a nice roll. Want to know my trick for clean spirals? I cut them with plain dental floss.
- Let Them Grow Again:
- Put each spiral on your tray with care. As they puff up more, I make my vanilla custard and put a spoonful on each one.
- Finishing Touches:
- After they turn golden, let them cool a bit. Then comes my favorite part - adding puffy whipped cream and whole raspberries on top.
My Baking Tips
After many weekend mornings working on these spirals, I've picked up some tricks. Let your dough have enough rest time to grow fully. That floss cutting method I talked about? Total game changer for slicing without flattening your spirals. Your custard needs to be totally cool before adding it or it'll run everywhere. Stick your cream in the fridge first - it'll stay fluffy longer on the warm treats.
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Why These Spirals Are Wonderful
These goodies mean so much to me. They take me back to those sunny mornings in Copenhagen but with my own little changes. How the tangy raspberries work with the sweet vanilla creates something you won't forget. I love whipping these up for slow weekend breakfasts, birthday celebrations, or just because we want something extra nice with our morning drinks.
Creative Ways To Switch Things Up
- Try Other Berries: I often use blueberries from my backyard or throw in some blackberries when they're fresh. Each type brings its own flavor to these spirals.
- Mix In Chocolate: During cold winter days I add dark chocolate pieces into the raspberry mix. They go perfectly together.
- Add Some Citrus: When I want something fresh I add lemon or orange peel into my dough. The hint of citrus really stands out.
- Play With Toppings: My grandma from Denmark taught me to add crushed nuts on top. Sometimes I use little seeds for extra crunch.
Perfect Ways To Enjoy Them
At my place these spirals don't stick around long. They go so well with your early coffee or late afternoon tea. I might add a bit of tangy cream on the side or sprinkle sugar powder when friends visit. They've become our Saturday morning tradition but they work just as well after dinner. I love watching people smile when they bite into them for the first time.
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Frequently Asked Questions
- → What’s 'fingervarm' mean?
It’s Danish for finger warm—meaning the liquid should feel warm like your skin but not too hot. Keeps the yeast alive and working.
- → Why make a dip before adding cream?
Pressing the center down keeps the cream from sliding off and makes it sit neatly where it belongs.
- → Can I prep these in advance?
You can chill the cream ahead of time. The rolls taste their best fresh, so try to enjoy them the same day you bake them.
- → Why roll up from the short end?
Starting with the short edge makes extra layers in every roll, which gives them their fun swirly look and better texture.
- → Could I swap out raspberries?
Sure, other berries work fine! Just go for tart ones to match the sweetness of the cream.