Piña Colada Danish Swirls

A tropical twist to the classic Danish pastry:

These are my pina colada Danish swirls, a tangy pineapple jam and a layer of shredded coconut rolled in a flaky, buttery Danish pastry, topped with a sprinkle of coconut sugar for some crisp and finally another swirl of pineapple jam.  It’s super fragrant and refreshing! There’s just nothing like the pineapple + coconut combo, especially when it’s a drink in breakfast form. It’s the perfect breakfast for a sunny morning! ☀️🍍🥥💛

BEST PART OF THE RECIPE: NO OVER NIGHT REST! 

These can be made within a day!

Traditionally, a laminated dough requires several days of preparation due to the multiple steps involved in making the dough, which is what gives their signature texture and flavor.

The laminated dough is made by layering butter and dough on top of each other and then folding and rolling the dough multiple times to create thin layers of butter and dough. This process is called "turning" the dough, and it is what gives pastries their flaky, buttery texture.

The process of making danish pastries typically involves making the dough on the first day, then refrigerating it overnight to allow the gluten to relax and the dough to rest. The next day, the dough is rolled out and folded with butter several times, and then refrigerated again to allow the layers to set. This process of rolling and folding is repeated multiple times over several days, allowing the dough to develop its texture and flavor.

The long and involved process of making Danish pastries is what gives them their unique texture and flavor, but it also requires a lot of time and patience. This is why they are often considered a luxury pastry, and why they are typically more expensive than other baked goods.

Why we use T55 / plain flour in this recipe

T55 flour is a type of French wheat flour that is often used for laminated dough, such as croissants, puff pastry, and Danish pastry. This flour is made from soft wheat, which has a lower protein content than the hard wheat used for bread flour.

The lower protein content in T55 flour makes it more suitable for laminated dough because it produces a softer, more tender, and more delicate texture in the final product. This is because the lower protein content in the flour results in less gluten development during the dough mixing process.

When making laminated dough, the dough is repeatedly rolled out and folded with layers of butter or another fat. This creates a flaky and crispy texture in the final product. The soft and tender texture of T55 flour complements this process, as it allows the dough to be rolled out more easily without tearing, resulting in more defined layers of butter and a better rise during baking.