copenhagen-style vaniljesnurre (vanilla custard knots)

Name: Copenhagen-Style Vaniljesnurre (Vanilla Custard Knots)
Prep time: 1 h
Cook time: 15 min
Total time: 3 h 15 min
Yield: 12 servings
Cuisine: Danish
Ingredients: 250 ml whole milk (lukewarm); 7 grams instant yeast (or 25g fresh yeast); 500 grams bread flour or high-protein all-purpose flour; 75 grams granulated sugar; 1 tsp ground cardamom (freshly ground is best); 1 tsp fine sea salt; 1 large egg (room temperature); 75 grams unsalted butter, softened and cubed; 100 grams unsalted butter, very soft (for Remonce filling); 100 grams sugar (for Remonce filling); 1 tbsp vanilla bean paste (for Remonce filling); 3 large egg yolks (for Pastry Cream); 40 grams sugar (for Pastry Cream); 20 grams cornstarch (for Pastry Cream); 250 ml whole milk (for Pastry Cream); 1 pod vanilla bean, split and scraped (for Pastry Cream)

Based on the '10/10' winner from Juno Bakery in Copenhagen, this recipe recreates the exquisite Danish Vaniljesnurre. These pastries feature a soft, cardamom-scented yeast dough twisted with a buttery vanilla remonce, shaped into a knot, and filled with a luxurious center of vanilla pastry cream (crème pâtissière). They are the ultimate treat for breakfast or 'fika'.

recipe by

eve

breakfastDanish12 servingsvegetarian

Copenhagen-Style Vaniljesnurre (Vanilla Custard Knots) - Image 1

prep (min)

cook (min)

195

total (min)

•250 ml whole milk (lukewarm)
•7 grams instant yeast (or 25g fresh yeast)
•500 grams bread flour or high-protein all-purpose flour
•75 grams granulated sugar
•1 tsp ground cardamom (freshly ground is best)
•1 tsp fine sea salt
•1 large egg (room temperature)
•75 grams unsalted butter, softened and cubed
•100 grams unsalted butter, very soft (for Remonce filling)
•100 grams sugar (for Remonce filling)
•1 tbsp vanilla bean paste (for Remonce filling)
•3 large egg yolks (for Pastry Cream)
•40 grams sugar (for Pastry Cream)
•20 grams cornstarch (for Pastry Cream)
•250 ml whole milk (for Pastry Cream)
•1 pod vanilla bean, split and scraped (for Pastry Cream)