Romsnegle is a stable at a Danish baker's shop, much like the regular danish (spandauer). This is much like a cinnamon roll made with puff pastry dough and with another filling and icing. Same, - but totally different. This sweet filling pairs so well with the (imitation) rum icing. Ohh so yummy.
Making these rolls with puff pastry makes for a flakier and softer roll. Of cause this is a time consuming bake. But well worth the effort.
The Danish pastry is a laminated yeast dough much like the French croissant. There are many ways to make this lamination. The amount of layers are different from country to country and from baker to baker. You get the flaky layers by folding sheets of dough with butter.
One of the more important things in puff pastry is the butter. You want to use a european style butter. The European butter contains less liquid and more milk fats than American butter. Most people opt for unsalted butter, but I always use salted butter in my baking.
There are different kinds of folding/turning when it comes to pastry and croissant dough:
Letter fold or Single turn: Dough folded in thirds, like you would do a letter going into an envelope. (I did this for this recipe.)
1. Turn: makes 3 layers of butter
2. Turn: makes 9 layers of butter
3. Turn: makes 27 layers of butter.
Book fold or double turn: Dough folded to the middle and folded again on the middle like a book. This makes 4 layers per fold or turn as they are called.
1. Turn: makes 4 layers of butter
2. Turn: makes 16 layers of butter
3. Turn: makes 64 layers of butter
Some people claim that any more layers than 3 turns using a letter fold, will make the dough like a brioche instead of providing the flaky layers. The 3 turns makes 27 layers. You can mix the folding methods to get the amount of layer you want.
350 g butter, cold (use a European style butter, it contains less water, than the American butter)
all-purpose flour for dusting
100 g butter, salted and soft
100 g sugar
70 g marzipan
1 teaspoon vanilla bean paste
1 tablespoon all-purpose flour
1 egg white (pasteurized)
Confectionery (powdered) sugar
1-2 teaspoon imitation rum
Heat the milk to lukewarm (99℉/37℃). Dissolve the yeast in the warm milk. Add the sugar. If using dry yeast, let the yeast wake up for about 5-10 minutes, until creating a foam on top. Incorporate the egg.
Mix in half of the flour, forming a sticky dough. Mix in the softened butter. Finally mix in the rest of the flour and knead the dough until you have at shiny, slightly sticky and elastic dough, for about 3-5 minutes.
Place the dough on a very lightly floured surface. Using a bench scraper and one hand, work the dough into a round. The tension will build as the dough achieves to the surface as you rotate it.
Place the dough back in the bowl and let it rise until doubled in size, for about 60 minutes.
Place the cold butter on a well floured surface. With your palms press the butter a little flat. Using a rolling pin pound on the butter to flatten it. Fold the butter into its self, and keep pounding and folding until the butter has the same consistency as the dough. You want to end up with a 15x15 cm / 6x6 inch square of soft but still cold butter. If the butter is too warm or too hard, it will be hard to roll it out in the dough, and it might make holes in the dough, instead of the lamination.