Plunderteig
(German Pastry) Recipe

Origin: Germany      Period: Traditional

Ingredients

This is the German equivalent of a classic Danish pastry, which forms the basis of a whole range of dishes, including the cinnamon whorls described here.

For the Dough:
750 g flour
65 g butter
100 g sugar
8 g salt
1 egg
330 ml milk
50 g yeast

For the Butter Filling:
400 g butter
65 g flour

Plunderteig
(German Pastry) Preparation:

Method:

Combine all the dough ingredients in a bowl and quickly bring together as a smooth dough (do not over work). Bring together as a ball, wrap in clingfilm (plastic wrap) then chill for between 2 and 3 hours in the refrigerator.

Meanwhile, soften the butter for the filling in a bowl at room temperature, add the flour and knead until completely combined. Form the resultant mixture into a block about 15 x 20cm in size. Now remove the dough from the refrigerator and roll out on a lightly-floured work surface to about 30 x 40 cm in size. Place the butter block on half the pastry rectangle, leaving a slight gap all the way around. Use a little water to dampen the edges of the pastry then fold over to completely enclose the butter block. Crimp the edges with your fingers then prepare to roll the block out.

You are looking for layers of pastry with butter sandwiched in between so the pastry flakes when cooked. Take a large rolling pin and dust with flour then roll out the pastry and butter block. Make certain you alterante rolling along both the long and short sides of the pastry this means that the pastry flatens evenly in all directions and the butter also spreads out evenly. When the pastry is about 45 x 75cm in size transfer to a baking tray, cover and chill in the refrigerator for about 20 minutes.

Return to your floured work surface then starting from the short end fold the first 1/3 of the pastry over the next 1/3. This will leave 1/3 of the pastry uncovered at the end. Take this and fold over the two layers you have already made so you have a 3-layer sandwich (in cooking terms this is called a 'simple tour'). Chill the pastry then roll out, fold and allow to rest again.

Repeat the folding, resting and rolling process 4 times in all then place the dough in a warm spot, cover and allow to rise for 90 minutes. You can now use the dough for any recipe you require. You now have a basic Danish pastry dough.

For the Cinnamon Rolls

4 tbsp butter, melted
200g brown sugar
4 tsp cinnamon
4 tbsp flour
150g pecan nuts, finely chopped

eggwash of 1 egg beaten with 2 tbsp water

With a sharp knife cut the dough in half. Refrigerate one half for use later then prepare the other half. On a lightly-floured work surface roll the dough out into a rectangle about 22 x 40cm in size. Now prepare the cinnamon filling by mixing together half of the filling ingredients in a bowl.

Spread the cinnamon filling over the pastry then, taking the long end of the pastry roll tightly into a Swiss (jelly) roll 40cm in length. Using a sharp knife cut the dough into 16 pieces (simply cut he dough in half then cut each half in half again until you have 16 pieces in all).

Arrange the cinnamon rolls on ungreased baking trays, setting them at least 8cm apart. Now repeat the process with the second half of the dough. Cover the baking trays with clean tea towels and set aside in a slightly warm spot (it shouldn't be too warm, or the butter will melt) for about 2 hours, or until almost doubled in volume. Brush the tops of the pastries with egg wash then transfer to an oven pre-heated to 200°C and bake for about 12 minutes, or until golden brown. If the pastries are browning too fast then reduce the oven temperature to 190°C.

Sprinkle with icing sugar whilst still hot and serve warm.

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1 US cup of butter/margarine or sugar = 7 oz = 200g

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