Danish Snow Mountain

Name: Danish Snow Mountain
Prep time: 2 h 30 min
Cook time: 25 min
Total time: 2 h 55 min
Ingredients: 490 g Bread flour; 120 g Cake flour; 20 g Milk powder; 90 g Sugar; 9 g Salt; 245 g Water; 90 g Egg; 35 g Fresh yeast; 30 g Shortening; 30 g Butter; 300 g Roll-in butter; 16 g Cake flour (crème filling); 80 g Whole egg (crème filling); 200 g Fresh milk (crème filling); 80 g Butter (crème filling); 100 g Water (crème filling); 30 g Cornstarch (crème filling); 90 g Sugar (crème filling); 20 Maraschino cherry; to taste Powdered sugar

Buttery Danish bread made using the traditional Danish lamination technique, dusted with powdered sugar and filled with custard.

2h 55m

Easy

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Ingredients

Bread flour 490 g

Cake flour 120 g

Milk powder 20 g

Sugar 90 g

Salt 9 g

Water 245 g

Egg 90 g

Fresh yeast 35 g

Shortening 30 g

Butter 30 g

Roll-in butter 300 g

Cake flour (crème filling) 16 g

Whole egg (crème filling) 80 g

Fresh milk (crème filling) 200 g

Butter (crème filling) 80 g

Water (crème filling) 100 g

Cornstarch (crème filling) 30 g

Sugar (crème filling) 90 g

Maraschino cherry 20

Powdered sugar to taste

Instructions

Make the dough

Process all ingredients A using the Danish lamination method, performing three folds x3, and then freeze for 30 minutes.

Divide

Roll the dough to about 0.5 cm thick, then cut into small pieces about 10 cm long and 10 cm wide, each weighing approximately 70 g.

Shape and proof

Round the dough pieces and pinch the bottom closed tightly. Place them in paper cups and proof until 2.5 times the original volume (about 50 minutes).

Bake

Once proofing is complete, bake in the oven at 180°C top heat / 180°C bottom heat for 20-25 minutes.

Fill and decorate

After the bread has cooled, pipe crème filling into the middle from the bottom using a piping bag (about 30 g each), dust with powdered sugar, and place a maraschino cherry on top.