PASTRIES & VARIATIONS: As the name suggests, this is a nice cake to serve for coffee breaks and/or teatime.

DANISH COFFEE CAKE:

 

 

 

 

1 quantity of Danish pastry dough, see posted basic recipe

filling:

    ¼ cup sugar                                                            

    ½ tsp cinnamon

    melted butter                                                                       

    egg wash

 

 

 

Roll prepared pastry out into a rectangular sheet about ½-inch thick. Brush it with melted butter. Combine sugar with cinnamon and sprinkle mixture over pastry.

 

Roll up the dough like a jelly roll, then shape it into a ring. Transfer to a greased baking sheet.  Using a pair of scissors, cut the dough, almost through to the bottom, at 1-inch intervals along the outer circumference of the ring. Turn each cut slice slightly on its side. Cover the ring with a towel and let it rest 30-60 minutes or until doubled in bulk.

 

Preheat oven to 350 degrees F. Brush cake with egg wash.

 

Bake for 25 to 35 minutes or until golden brown.