Danish Sweet Rolls (Print Version)

# Ingredients:

01 - 150ml (2/3 cup) whole milk.

02 - A pinch of salt for the filling.

03 - 57 grams (4 tablespoons) unsalted butter, softened.

04 - 1 large egg.

05 - A single egg yolk.

06 - Extra egg for glaze.

07 - 2 teaspoons of quick-rise yeast.

08 - 1/2 teaspoon vanilla.

09 - 50 grams (1/4 cup) plain sugar.

10 - 375 grams (3 cups) plain all-purpose flour.

11 - 75 grams (1/3 cup) sugar for filling.

12 - 57 grams (4 tablespoons) butter for the filling.

13 - A bunch of 150 grams (1 1/4 cup) fresh raspberries.

14 - 36 whole raspberries for garnishing.

15 - A zest of lemon (if you like).

16 - 1 chilled pastry cream portion.

17 - 118ml (1/2 cup) heavy cream if you'd like.

01 - Chill your pastry cream ahead of time after making it.

02 - Heat the milk until it's warm to the touch, stir in yeast, and let it sit for 5 to 10 minutes.

03 - Mix together eggs, sugar, vanilla, and salt, then pour in that yeast-milk mix.

04 - Add flour alongside butter, kneading until it's super smooth, about 10–12 minutes.

05 - Cover up the dough and leave it for about 45 minutes, or until puffy and doubled up.

06 - Combine berries, sugar, butter, and a bit of salt over heat until it thickens and reduces.

07 - Flatten the dough, spread the filling across, sprinkle with zest, roll it into a log, and slice 12 rounds.

08 - Let those shaped rolls rise for a final 45 minutes. Gently press down on the centers.

09 - Fill the centers with cream, top with raspberries, and bake at 350°F for about 15 minutes.

01 - A time-tested Danish classic.

02 - Create the cream early to save time.

03 - Enjoy these fresh for the best experience.