Danish coffee rolls

Preheat the oven to 200 ° C.

Grate and press the orange.

Chop the walnuts coarsely.

In a saucepan, bring the raisins with the orange juice and the grater to the boil and simmer for 3-5 minutes until the moisture has been absorbed by the raisins.

Remove from the heat the walnuts, cinnamon, vanilla sugar and sugar.

Roll out the croissant dough on the work surface and press the seams closed.

Spread the raisin-nut mixture over the dough, leaving 1 centimeter on the short sides.

Roll the dough from a short side and press the end on the dough.

Cut the roll into 6-8 slices and place the slices on the baking tray.

Put the baking sheet in the middle of the oven and fry the coffee rolls until golden brown and done in 15-20 minutes.

Let them cool.

Stir in a bowl the powdered sugar with 1-2 tablespoons of water to a smooth and shiny glaze.

Brush the coffee rolls generously with glaze and let the glaze be equally firm.