The my way Danish swirls are soft and delicious brioche pastries filled with pastry cream and raisins in the classic recipe. However, due to forgetting to buy raisins and my great desire to make them as I had already considered it, instead of raisins I used caramel white chocolate chips. That’s why they are my way Danish swirls. I hope you forgive me for this liberty. They were delicious, but if you want traditional Danish swirls, go ahead and add raisins. If you can’t find caramel white chocolate chips but don’t like raisins, use dark chocolate chips.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 9 swirls
- Cooking methods: Oven
- Cuisine: Scandinavian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups Manitoba flour
- 3/4 cup all-purpose flour
- 2 tsp fresh yeast
- 1/4 cup sugar
- 3/4 cup milk
- 2 1/2 tbsp butter
- 1 egg
- 1 tsp vanilla extract (or one packet of vanilla sugar)
- 1 cup cup milk
- 1/4 cup sugar
- 3 tbsp flour
- 2 egg yolks
- 1 tsp vanilla extract (or grated lemon peel)
- 3/4 cup caramel white chocolate chips
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Bowl
- 1 Reusable Proofing Cover
Steps
In the mixer bowl, pour warm milk with yeast and sugar. Add the flours and vanilla extract or vanilla sugar. Start working, then add the egg and softened butter. Knead the dough to get a nice smooth and homogeneous dough ball. Transfer it to a bowl, cover it, and let it rise until doubled. Depending on the temperature, it may take two hours or a little longer.
Before the rising is complete, prepare the cream with the indicated doses and following the instructions found HERE.
Roll out the dough with a rolling pin to try to get a 12 x 16 inch rectangle. Spread the still warm or lukewarm cream and chocolate chips or raisins over the dough rectangle. Roll the rectangle from the long side and cut slices about 1 1/4 inches thick.
Place the slices on a baking sheet lined with parchment paper, cover them with plastic wrap, and let them rise for about an hour (for me, 35 minutes were enough, so check the rising from time to time).
Bake the swirls in a preheated oven at 340°F for 25 minutes or until golden brown.
Notes
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