CatherineM, on my Flickr page, asked about a picture I had made of a twisted pastry that I like to make, usually around the weekend. I have known this as ‘Kopenhagener’. It’s easy…once you have the croissant or Danish dough. It is impossible to buy fresh croissant dough here in Germany. And the ‘Plunderteilchen’ (German version of Danish pastries) and croissants from the bakery? Sure, if made with butter, they would actually be good, but often a tasteless hard fat (Palmin?) is laminated into the dough. I know of only one bakery, member of ‘SlowBaking e.V.’, that makes a few pastries with butter. By the rules of ‘slow baking’ they have to. Good thing too.
- 1 recipe of croissant dough or 1/3 recipe of Danish dough. The latter will make a richer Kopenhagener.
- 150g custard for baking. Sometimes, I make one with an instant custard mix. Or use real proper custard.
- 100g raisins
- 1egg, beaten
- 125g icing sugar
- 1-2 tbsp boiling water
Roll out dough to a long rectangle measuring about 45cm x 15cm, brush edges with beaten egg, then spread some custard on top and sprinkle raisins over it. Cut in half yielding two shorter rectangles measuring about 23cm x 15cm. Put the one half on top of the other and twist together, then shape into a ring. Proof for 1-2 hours, brush with egg and bake at 200°C for about 30 minutes.
Make the sugar glaze by adding a few drops of boiling water to the icing sugar and add more until you have a loose mixture. Dribble over the baked ring of raising-custard dough.