Cream Cheese Danish*
Although this bread recipe is not a true laminated Danish dough. It is rich and light enough to satisfy any craving or sweet withdrawal you might be having. I’ve included a cream cheese filling this time, but feel free to fill it with whatever your sweet little hearts desire.
This dough recipe can also be used for Babka, and Stollen. It has a smooth creamy crumb and a slightly crisp crust. It smells great and tastes even better. Summer will be here before you know it and this might be the last cool weekend to use your oven. At least that’s what I’m hoping will happen.
Time: about 15 minutes of actual work, dough needs to be proofed and refrigerated overnight. (makes it easier to work with)
Mixing Time and Speed: 3 to 6 minutes speed 3
Quantity: 2 16-inch by 4-inch Danish
Oven Temperature and cooking time: 350ºF - 18 to 20 minutes
Measuring cups and spoons
Mixing bowl with a paddle attachment and dough hook
2 sheet pans
CREAM CHEESE FILLING
Cream Cheese 1 lb.
Sugar 1/2 cup
Grated Lemon Zest 1
In a mixing bowl paddle the cream cheese and sugar until its smooth and creamy.
Incorporate the zest.
Refrigerate until ready to use.
RICH SWEET DOUGH
Milk 1 cup
Instant Yeast 5 tsp.
Bread Flour 2 1/2 cups
Butter (sweet) 2 sticks (8 oz.)
Sugar 3/4 cups
Salt 1/2 tsp.
Bread Flour 2 1/2 cups
Egg for egg wash
Confectioners sugar with milk and vanilla for glaze
Scald milk and cool to room temperature.
Make a sponge with the cooled milk, yeast, and 1st amount of bread flour.
Let it ferment until doubled in size, about 1 hour.
Cream the butter, sugar and salt in a mixing bowl with the paddle attachment, about 3 minutes.
Incorporate the eggs one at a time and scrape down the bowl in between additions.
Switch to the dough hook and add the sponge in several pieces.
Mix to break it up a bit.
Add the remaining bread flour and develop the dough at medium speed. The dough is ready when it cleans the sides of the bowl. Place it in an oiled bowl cover and refrigerate it overnight. This will make it easier to work the dough.
To Fill and Bake
The next day remove the dough from the refrigerator and let it warm for at least 1 hour.
Cut the dough into 2 equal parts.
Roll each piece (one at a time) into a 16 by 12-inch rectangle.
Cut 4-inch 3/4-inch wide slashes into the sides of the dough leaving a solid 3-inch section down the center of the dough.
Using half the filling spread it down the center of the dough.
Begin by folding over the exterior piece of the dough the furthest away from you over and at a 45° angle. Do the same with the other side alternating one piece over the other. Continue until the braid is comnplete.Tuck in the ends and place on a parchment lined sheet pan.Place this pan on top of another sheet pan. This will prevent the bottoms from over cooking.
Brush with egg wash and bake for about 20 to 25 minutes until golden brown and shiny.
Remove from oven and cool on a cooling rack.
Mix the confectioners sugar with 1/4 teaspoon of vanilla and milk a teaspoon at a time until the consistency desired is achieved. Drizzle the glaze over the Danish.
Sprinkle the danish with toasted almonds.
Slice into 1-inch pieces to serve.
*Recipe adapted from: Wayne Gisslen: Professional Baking Fourth Edition (2005, 701p) ISBN: 9780471464273