Coles latest "specials"
I love Danish pastries and decided I would buy some on "special" this week at Coles. $3 for a pack of two.
Decided to read the small print and I mean "small" print on the pack before I purchased.
Well, lo and behold, even though it had the words Coles Bakery on the label the first words before the huge list of ingredients were "Made in Denmark" on one pack, the apple ones I think it was and then I picked up some Scrolls and they were "Made in Belgium". (or could be the other way round...cannot remember)
Decided I would not bother after finding this out and also reading the long list of additives in them.
Obviously they are assembled/ part cooked then frozen over there and finished off here in the Coles bakery.
My question is: How come Coles were fined for importing bread from Ireland and baking here yet these products are on the shelves.??
Same thing as far as I am concerned.
This is how it is presented onlineCinnamon Swirl Danishes - 2 pack
All I can say it is very nice to get a decent Danish Pastry as opposed to some substitute made here ... why do not people who bake it in Australia call it Australian Pastry ... because they are trying to dupe the customer .. furthermore it does NOT TASTE like Danish Pastry.
Having spent some time in Denmark I know what Danish Pastry tastes like.
As I said the bread is a different issue to the pastries
Further more the bread was par-baked NOT just reheated ....
There you are a Traditional recipe so you can make your own -
Traditional Swedish RecipesSwedish food tends to be influenced by the seasons with the spicing, and cooking, often reflecting the storage needs of the peasant communitieis of old, as in the case of pickled herring, freshly salted or smoked meat, or dairy products that have been curdled, boiled or left to mature.
The following recipes are a taste of what you might enjoy when you visit Sweden - or why not try them at home!
Kanelbullar (Traditional Cinnamon buns)Kanelbullar
Makes 25 buns
BUNS:
35g yeast
100g sugar
300ml Milk
1 egg
120g butter
1 tsp salt
1 tbs ground cardamom
750g flour
FILLING:
100g butter
50g sugar
2 tbs cinnamon
GLAZE:
1 egg
2 tbs water
pearl sugar
Preparation
Stage1:
Crumble the yeast in a bowl and stir in a few tablespoons of milk.
Melt the butter and pour the milk on it.
Add the rest of the ingredients and knead the dough in a dough mixer for 10-15 minutes.
Let the dough rise while covered at room temperature for 30 minutes.
Stage 2:
Roll out the dough so it is about 3mm thick and 30cm wide.
Spread the room-temperature butter on top.
Make a mixture of sugar and cinnamon and sprinkle it over the dough.
Roll the dough the long way and cut the roll into about 25 slices.
Place them with the cut edge upward in paper molds.
Place on a baking sheet and let rise under a towel for about 60 minutes or until the buns have doubled in size.
Stage 3:
Beat together the egg and water, brush the mixture carefully on the buns and sprinkle pearl sugar on top.
Bake in the oven (220C) for 5-6 minutes. Allow to cool on a rack.
glad i read that, as they are on my list for tomorrows shop, i usually buy them, but have never bothered to look at the small print, will take more notice in future,