A Danish Trick or Treat

Ingredients:

50 g yeast

½ cup of lukewarm water

2 cups of milk

1 egg

2 tbsp oil

500 g wheat flour

½ tsp cardamom

Pastry Cream:

1 egg

3 tbsp sugar

1 tbsp cornstarch

2 cups of milk

½ tsp vanilla sugar

1 cup of raspberry jam

Cocoa Frosting:

2 ½ cups of powdered su

2 tsp cocoa

5 tsp water

Dough:

Stir the yeast into the lukewarm water. Add the remaining ingredients but keep a little flour left.

Knead the dough thoroughly. Cover the dough and let rise for approx. 30 minutes.

Pastry Cream:

Whisk all ingredients together. Heat the cream to it boils, stirring constantly. Boil the cream,

stirring for a minute. Let cream cool off. To avoid a layer/skin on the cream you can sprinkle with a little sugar.

After having let the dough rise divid it into two equal portions. Each piece is rolled out in a large square

which is divided into 9 equal rectangles. Put a teaspoon of filling on each square. Make the dough with the

filling small packages. Make sure that the cream can not run out. Form packages for buns and place them with the

joint ends downwards  onto  and let them rise for an additional 30 minutes.

Brush with whisked egg. Bake in middle of the oven at 200˚ C/395˚ F for approx. 12-15 minutes.


Cocoa Glaze/Icing

Stir all ingredients together.

Let the buns cool and then sprinkle with powdered sugar and glaze them with the cocoa icing.