I think out of any type of bread other than your typical loaf of bread, I’m sure I’ve made cinnamon rolls the most. There’s just nothing quite like a fresh from the oven cinnamon roll covered in sticky frosting. I’ve tried tons of different recipes and never really been disappointed with any. I certainly have my favorites and I love trying different variations of fillings and flavors.
I’m not quite sure what makes this specific recipe “Danish” but it’s essentially a cinnamon roll but the filling is only sugar and coconut. I really like coconut and so I was surprised I had never tried this combination before. When I came across it at Red Star Yeast, I knew it was one I wanted to try.
This recipe uses a lot of butter compared to my regular rotation of bread recipes but it creates a beautifully soft dough and the finished bread and wonderfully light and fluffy while still richly flavored. For the filling it calls for sprinkling with sugar as well as the coconut. A few weeks ago I threw a vanilla bean pod in with a few cups of sugar and I opened it up today to smell it for the first time and I had to use this flavored sugar instead. It added a light vanilla flavor to the bread that I thought was a perfect compliment to the coconut.
Danish Yeast Rolls
Recipe by Red Star Yeast
- 1 cup milk
- 3/4 cup butter, room temperature
- 1 1/2 teaspoons salt
- 1/4 cup sugar
- 3 cups bread flour
- 3 egg yolks, room temperature
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon butter, melted
- 2 tablespoons sugar
- 1/4 cup coconut
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 3-4 teaspoons water
Combine yeast, 1 cup flour, and other dry ingredients. Heat milk to 120°-130°F.
Combine dry mixture, milk and butter in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg yolks; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
Divide dough into 2 parts. Refrigerate half of dough until ready to use. On lightly floured surface, roll half into a 12 x 9-inch rectangle. Brush with 1 TBSP melted butter. Sprinkle with 2 TBSP sugar and 1/4 cup coconut.
Starting with longer side, roll up tightly. Pinch edge to seal. Cut into 12 slices. Place on greased cookie sheet. Repeat directions with remaining half of dough. Cover; let rise until indentation remains after touching. Bake in preheated 350°F oven 20 to 25 minutes. Remove from cookie sheets. Drizzle with Powdered Sugar Glaze; serve warm.
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I am sure you love food. Otherwise, you won’t be here. As a full-time and a part-time chef at a local restaurant, I know my way around food. Ever since I was a young girl, I enjoyed helping my mom in the kitchen.
We would often experiment with the spices, ingredients, and flavors and create great meals for my brothers and dad. Since cocking was my first passion, I decided to go in that direction. I finished culinary school, got my first job, and started developing my skills.
Later when kids came, I had all the liberty in the kitchen to combine some of the unique flavors. A lot of them were a success, but now and there I would make a couple of mistakes.