Piña Colada Danish Swirls: The Ultra Tropical Breakfast

Piña Colada Danish Swirls: The Ultra Tropical Breakfast


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.

 

  RECIPE BY VANIECE

 

 DIFFICULTY: EASY

YIELD: 10 PASTRIES

ACTIVE TIME: 30 MINUTES

PROOFING TIME: 3 HOURS

BAKING TIME: 20 MINUTES

TOTAL TIME: 4 HOURS 

 

Sometimes recipes might not work the way you want, this can be due to a number of things, but mainly: different brands of flour may have different protein levels and water absorption capabilities that may result in a different texture. 

This is similar with sugar and butter, but with varying respective moisture and fat contents.   To provide you with a higher success rate with the recipe, we will link you to the ingredient that I use, so that you get the closest results. 

I've also added my list of equipment, so you can use the exact same ones if you wish, to feel more confident with the recipe.

Simply click on the ingredients or equipment listed below to shop! 

INGREDIENTS

FILLING

  • 80g Pineapple Jam (store bought or homamde)
  • 30g Desiccated Coconut
TOPPINGS
  • Coconut sugar (40g sugar, 40g desiccated coconut)
  • 60g pineapple jam for piping

 

EQUIPMENT

 

DIRECTIONS
  • In a stand mixer, add all the wet ingredients and mix until the yeast dissolves.  Add all the dry ingredients and mix for 5 minutes on high speed. 
  • Let the dough rest for 70-90 minutes covered.
  • Make a 15x15cm square with the butter and leave it in the fridge.  Take it out ~10 miniutes before using. 
  • Roll out the dough into a 16x16cm square.
  • Place the butter in the centre, with the corners pointing to the sides of the dough. Then gently seal the dough by pinching. 
  • Roll the dough into a 40cm long rectangle and do a letter fold.  Rest the dough for 30 minutes in the fridge.  Turn the dough 90 degrees and repeat the rolling for two more times.  You should have a total of 3 letter folds and 3 turns. 
  • Roll out dough into 30x20cm rectangle.
  • Evenly spread the pineapple jam on the dough. Dust generously with desiccated coconut.
  • Cut the dough into thin strips with 2cm width.  You should get a total of 20 strips.  Roll the strip into a swirl and be sure to tuck the ends to the bottom.
  • Let the dough rest for 2 hours.
    • Bake for 20 minutes at 180C until golden brown.  
    • To make the coconut sugar, simply rub together the desiccated coconut and caster sugar.  
    • While they are still warm, dip them in coconut sugar.
    • Pipe the jam along the swirl of the pastry and serve! 

     

     

    Happy baking,

     

    Vaniece xx

     

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