ALL-PURPOSE FLOUR
4 3/4 cups
MILK
1 cup
DRY YEAST
7g
EGGS
2
SUGAR
1/2 cup
VEGETABLE OIL
2/5 cup
MILK
1 cup
VANILLA EXTRACT
1 tsp
CORNSTARCH
1/4 cup
SUGAR
1/4 cup
EGG
1
ZEST OF 1 LEMON
RAISINS
100g
How To Make Danish Pastry Swirls
Step 1
In a bowl, add lukewarm milk, sugar, and yeast. Mix well, then add the oil and eggs. Gradually incorporate the flour and knead to form dough.
Step 2
Place it in a bowl, cover, and leave to rise for about 2 hours or until doubled in size.
Step 3
Heat 250ml of milk with the lemon peel in a saucepan over medium heat. In a separate saucepan, whisk together the egg, sugar, and cornstarch. Remove the lemon peel from the warm milk, then slowly pour the milk into the egg mixture, whisking constantly.
Step 4
Cook the mixture on medium heat for about 5 minutes, stirring continuously until the cream thickens.
Step 5
Soak the raisins in lukewarm water for about 5 minutes. Once the dough has risen, roll it out into a 0.5cm-thick rectangle.
Step 6
Spread the cream mixture evenly over the dough, then sprinkle the soaked raisins on top.
Step 7
Carefully roll the dough into a cylinder and slice into 3cm-thick pieces.
Step 8
Place the pieces on a baking sheet lined with parchment paper. Let them rise for another 10 minutes.
Step 9
Preheat the oven to 170°C (fan) or 180°C (conventional). Bake for about 20 minutes or until golden brown.
