Danish Cinnamon Twists - aka ¨Kanelsnurrer¨

 - Danish Recipe

Directions:

1. Prepare the custard and marzipan the day before using this custard and marzipan recipes. 

2. In a mixing bowl, combine all of the dough ingredient and mix with a dough hook on low speed for 6 minutes. 
3. Increase the speed to medium, and mix for another 8 minutes. 

4. Let the dough rest in the bowl for 15 minutes, covered with a tea towel.

5. While the dough rests, make the marzipan spread.

6. Whip together the marzipan and sugar on medium speed (a hand mixer is best for this small amount).

7. Gradually add the butter until the mixture is smooth. If needed, use a spoon to flatten the marzipan and eliminate any clumps.

8. Whip the marzipan mixture on high until it becomes light and airy. 

9. Remove the dough from the bowl and divide it in half. 

10. Shape each half into logs and set them to rest on a floured surface for 5 minutes. 

11. Using a rolling pin, roll each log into a rectangle of your desired size (I usually aim for about 40x30 cm OR 16x12 inches), with the shorter side closest to you.

12. Spread 1/2 of the marzipan spread evenly onto the surface of your dough. 

13. With 1/3 - 1/2 (about 80 - 100g) of the custard, spread it over the marzipan layer.  

14. Sprinkle your desired amount of cinnamon on top of the spread out custard. 

15. Fold the dough in half, width-wise into a smaller rectangle. 

16. Cut the rectangle into about 10 pieces (about 2 fingers thick). 

17. Taking one piece at a time, slightly stretch it out, so that it is longer, and taking ahold of each end, twist each end in the opposite direction. 

18. From there, spiral the dough around itself and tuck the end under the bottom edge. 

19. Place the twists onto a greased baking sheet, about 5 cm (2 inches) apart.

20. Repeat with the second half of dough. 

21. Let them raise in a warm place for 30 minutes with a tea towel over them.

22. Brush the rolls with a whipped egg. 

23. Preheat your oven to 200*C (400 *F). 

24. Bake for about 13-15 minutes or until golden brown.  

Notes:

- You might have about 1/3 of the custard remaining; this is simply because this recipe is the smallest amount I am comfortable making in a small saucepan. You can eat the custard as is, or you can use it for other recipes like: Danish Strawberry Pie, Danish Cinnamon Braid, Danish Cinnamon Rolls, Danish Brown Sugar Bread, or other recipes that you desire! 

- If you prefer to make a larger portion of the marzipan spread to store for later or use in the recipes mentioned, it's easy to do with a mixer using a spatula (cake) attachment.

- Butter can be substituted with margarine or oil in the dough recipe or a solid fat (margarine or lard) in the marzipan spread and custard recipe. 

- Sugar can substituted with honey. 

- Milk can substituted with plant based milk. 

- The marzipan spread lasts 2-3 days at room temp, 2-3 weeks in the fridge, or 6-12 months in the freezer when stored airtight.

- The custard lasts 2-3 days in the fridge; I do not recommend freezing it.

- The unbaked pastries can be frozen for 2-3 months; thaw in the fridge for 6-8 hours, then proof at room temp. for 30-60 minutes before baking.

- The baked pastries last 2-4 days at room temp, 6-10 days in the fridge, or 4-6 months in the freezer when stored airtight.