Hello friends, today I propose these fabulous Danish rolls with custard to make for a delicious breakfast or snack. Soft brioches enriched with custard that will amaze you. Below you will find the recipe..
- Difficulty: Medium
- Cost: Cheap
- Cuisine: Italian
Ingredients for Danish rolls with custard
- 4 cups Caputo Nuvola Flour (Or 2 cups of Manitoba flour and 2 cups of all-purpose flour)
- 2 eggs at room temperature
- 3/4 cup milk at room temperature
- 0.35 oz fresh yeast (Or 1 tsp of dry yeast)
- 1/2 cup granulated sugar
- 1/4 cup soft butter
- 1 1/4 tsp fine salt
- to taste grated lemon zest
- 1 tsp vanilla essence
- 1/3 cup soft butter for layering
- to taste milk for brushing
- 2 cups whole milk
- 1/4 cup cornstarch
- 4 egg yolks
- 3/4 cup granulated sugar
- 1 tsp vanilla essence
- 1 pinch fine salt
Tools
- 1 Dough Hook
- 1 Stand Mixer
- 2 Bowls
- 1 Saucepan
- Cookie Cutter
- 1 Rolling Pin
- Parchment Paper
- 1 Baking Sheet
- 1 Knife
- 1 Pastry Brush
- 1 Work Surface
Steps for Danish Rolls with Custard
To prepare these delicious Danish rolls with custard, first make the brioche dough. I used a stand mixer, but you can knead everything by hand in a large bowl and then on a work surface. In the bowl of the stand mixer, place the sifted flour, vanilla, grated lemon zest, yeast dissolved in a small amount of milk, and granulated sugar, and knead for a few minutes at speed 1-2 using the dough hook. Then add the eggs and let it knead for a few more moments. Gradually add the remaining milk little by little and continue to knead. Also, add the salt. Finally, gradually add the soft butter in pieces, let it be absorbed well, and continue to knead. To obtain a smooth and homogeneous dough, it will take at least 15-18 minutes in total or until the dough is well-incorporated. Let the dough rise in a large bowl covered with plastic wrap for about 2-3 hours in the oven with the light on.
Pour the milk into a saucepan and heat it on the stove. Separately, in a bowl, beat the egg yolks with sugar and vanilla essence using a whisk. Then add the cornstarch, salt, and mix well. Pour the egg mixture into the milk and bring to a boil, stirring continuously with the whisk to avoid lumps and to thicken it completely. Remove from the heat and place plastic wrap in contact with the surface and let it cool at room temperature for a few hours.
When the dough has tripled in volume, divide the dough into two and on a floured work surface, using a rolling pin, roll out a thin sheet about 1/8 inch thick and cut out 4-inch discs with a cookie cutter. Place the discs on a baking sheet lined with parchment paper. With the remaining dough, roll out and cut out 3 or 4 rectangles. Brush with the soft butter for layering using a brush or simply with your hands, and roll into a rope. Cut the rope in half and roll it onto itself. Place the ropes around the previously prepared brioche dough discs, and finally fill the center with the custard. Let it rise again for 1 hour, brush the surface with milk, and bake in a preheated static oven at 350°F for about 20 minutes or until golden.
And here they are, ready, the Danish rolls with custard. I hope you like this latest recipe of mine, see you next time friends.
STORAGE, TIPS, AND NOTES
The Danish rolls with custard can be stored in plastic food bags or airtight containers for a couple of days. They can also be frozen. The important thing is to do this before baking them, i.e., after shaping but before the second rise. You will need to place the rolls on a baking sheet and put them in the freezer for 30-40 minutes or until they are hard. Then they will be transferred to a plastic bag suitable for freezing and placed in the freezer for 2-3 months. To defrost them, take them out of the freezer, place them on a baking sheet lined with parchment paper, and let them defrost in a turned-off oven. Let them rise for 2 hours.
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