Denmark's best pastry

Ingredients for Denmark's best pastry

Instructions for Denmark's best pastry

To prepare the Denmark's best pastry recipe, please follow these instructions:

Crumble yeast and a little salt in a cup of lukewarm water, 3 tablespoons. Sugar, 3 eggs and 330 g margarine, cut into pieces and crumbled first. The bowl is laid loose. "It's going to work", about 30min.

After half an hour it bubbles in the bowl and pour 450 g of flour into which you use your fingers, zero and knead to a soft dough.

It is plumped out on the kitchen table, and the cake roll is going forward. In a matter of minutes it has become a 50-70 cm piece of dough, no more than 3 mm thick.

Rolls and rolls, rolls and leaflets, and constantly sprinkles extra flour so it does not stick. Finally cut the dough into 4 pieces, approx. 15 cm. wide.

And now the remoncen. It is prepared just before 225 g of sugar, 225 g of margarine and cinnamon.

The remoncene is poured onto the 4 bars and folded together. There are plenty of raisins poured on, even all the way to the ends, because otherwise nobody wants the end pieces. Finally, the pastries are lifted up elegantly on the pan - they are a bit dull but do not break. Brush with egg, then it is all set for half an hour of adherence.

Sprinkle the beads with sugar and nuts and then into the oven that is 225 degrees and set to 200 afterwards.