Weekend Food Prep–Danish Coffee Rolls

I don’t know that I can count this as my own recipe. However, in my defense, this is what the original recipe from my cousin Audrey looks like.

Photo description: A photograph of the original recipe with many strike-throughs and notations in the margins.

These may not officially be a Christmas recipe, but the cardamom flavor seems especially lovely for this time of year. I am making little packets of them to give to family this month. Of course, I will keep a few for myself, too!

Step one. Dissolve yeast and sugar in water, then add flour to make a soft sponge.  Let sit for 15-20 min, or until bubbly.
2 pkg + ½ tsp yeast (4 Tbs + 1 tsp)
1 tsp sugar
½ cup lukewarm water
½ cup flour

Step two. When milk is scalded, add shortening, cardamom and salt to it so the shortening melts.  If the shortening does not melt, heat a little so it does.  Allow to cool to lukewarm.
1 ½ cups milk, scalded
1 ½ cups soft shortening
1 tsp salt
1/2 tsp freshly ground cardamom

Step three. Beat two eggs, add the sponge to the eggs, then add the milk mixture. 

Step four. Add 2 cups flour, mix well, then add another 2 cups flour and mix well.  Then add 1 cup flour and 1 cup sugar and mix well.  Add the last cup of flour (totaling 6 cups), but not all at once in case it is more than enough. The dough will be soft but not sticky. Do not knead.

Step five. Let rise at room temperature overnight.

Step six. Cream together:
1 cup softened butter
1 cup sugar
1 tsp vanilla
1 ½ tsp cardamom pods, pounded into a fine powder

Step seven. Plump ½ cup (not packed) raisins in some boiling water.

Step eight. Divide the dough into thirds.  Roll each third into 9 x 12 rectangles on a floured board.

Step nine. Cut the dough into 3 inch squares.  Spread cardamom mixture into the middle, spreading until about ¼-½ inch from each edge.  Place a few raisins into the middle.  Fold the corners into the middle.

Photo description: Baking sheets with unbaked coffee rolls on parchment paper. They are little folded squares with the corners tucked into the middle.

Step ten. Allow to raise until light and slightly bounces back at soft touch, about 30 min.

Step eleven. Before baking, brush the top of each one with heavy cream (about 2 Tbs. total).  Sprinkle with a little sugar.

Step twelve. Place in large pans so they have plenty of room to raise.  Bake at 350oF until lightly golden, about 25-30 min., rotating half way through for even baking.

Step thirteen. After they cool, drizzle with icing.

Icing

one. Cream together:
2 cups confectioners sugar
2 tbs. butter
¼ tsp vanilla
Dash salt

two. Continuing to beat the mixture, slowly add 4-5 tbs. cream, 1 Tbs. at a time, until it drips in thick strands from a spoon.

Yields 36 3-inch rolls.

Photo description: An orange plate rimmed with brown with two coffee rolls stacked onto it. There is a Buffy the Vampire Slayer mug in the background with tea in it, and all are sitting on a cutting board.

One thought on “Weekend Food Prep–Danish Coffee Rolls

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: