Yesterday morning I went to the bakery shop to get some bread and while I was waiting I saw some mini-loaves with raisins. Only 4 were left and I was thinking to get one to bring home and eat during the afternoon, as a snack. It was with my great displeasure I saw a lady who was standing in front of me buying them all 😦 I came back home craving some kind of sweet bread and I decided to bake it myself. As always, I started skimming through cookbooks and internet, when I saw these amazing Danish Pastries in an old italian food magazine of mine (called Sale&Pepe – Salt&Pepper). I couldn’t resist and I started making them immediately! The recipe calls for some saffron, which adds a little colour and a different twist in the taste. But the real yummy touch I enjoyed the most is the honey poured on the hot pastries (or maple syrup, if you prefer)…They can be stored up to three days in an uptight container. Make sure you heat them a bit before serving, either using the oven or a microwave (20-30 sec is enough).
– 1/2 tsp saffron
– 2 tbsp boiling water
– 1 cup milk, lukewarm
– 1 package active dry yeast (about 2 1/4 teaspoons)
– 1 egg
– 2 1/2 cups flour (I used Pastry Flour)
– 1 tsp salt
– 1/4 cup caster sugar
– 1 stick butter, melted and cooled
– 1 egg, beaten for washing
– 2/3 cup raisin
– Running honey (or maple syrup)
- Put saffron in a glass with the water and let it set for 2 hrs. Pour the lukewarm milk in a bowl, add yeast and egg, beating them slightly.
- Put flour, salt and sugar in a bowl of an electic mixer fitted with a paddle. Mix them for 10 seconds then add the milk mixture, saffron water (filter it if you used threads instead of powder) and melted butter previously cooled down. Knead the dough for 5 to 8 minutes.
- Take a new bowl and put the dough in it, covering with some cling film and let it rise in a warm place for about 1 hour. In the meantime let the raisins soak in some warm water.
- Preheat oven to 400 F. Transfer the dough to the kitchen counter, knead it for 1 more minute and then divide it into 8 or 10 equal pieces. Roll each one of them finto little logs, add some raisins (previously drained) on the external part and then roll the log on itself, forming 8 or 10 roses.
- Beat an egg and wash each rose, then transfer on a baking sheet covered with parchment. Bake for about 25 minutes, till the look golden but not too dark.
- Once they are out of the oven and still hot, pour some running honey or maple syrup on each rose. Don’t be shy…they have to be littlerally covered!