To: Baking Barrister
From: BB's Mom
you have gotten lazy-you must post
So, maybe she's right. I have been sitting on these pictures for about 10 days.
But I have good reasons!
First, I went into a two-day long food coma after the Blogger Brunch hosted by Jean (she served this, and I wanted to take it all home).
Then, I had to work. And work off Gina's chocolate cherry decadence.
And then I had to fly to LA, where my demanding mother forced me to look at papers, post things on Craigslist and teach her how to use her new camera.
Why she gets a new camera and I don't, I will never know.
When that was over, I spent time with friends, and then headed back to the airport so I could get back to the office.
And then I took my very first Zumba class, which proved that, though I lack coordination, I'm pretty damn good at shaking my ass.
Which brings me back to this e-mail. I was busy. Sheesh.
So here's my post--an abbreviated tale of Raspberry and Cheese Danish.
My tale? One word: flaky.
Why? Real danish are made with croissant dough, and fresh danish are nothing like the stale pucks that you can buy at the store.
Plus, you can use any croissant dough recipe that you have on hand (I used the one from The Bread Bible) and add any filling your heart so desires. And there's no kneading necessary.
So get off your computer, get buttery, and make some danish.
Adapted from The Bread Bible
8 oz cream cheese
1/4 cup sugar
2 tsp. flour
1 tsp. vanilla extract
1 egg yolk
1 Tbsp. milk
1/2 cup powdered sugar
1 Tbsp. melted butter
1 tsp. warm milk
1/2 tsp. vanilla extract
Begin with 1 recipe of croissant dough that is ready for the rolling stage. You will need two prepared double baking sheets preferably lined with parchment.
1. Beat together ingredients in cheese filling until smooth. Refrigerate until needed.
2. On a lightly floured surface, roll dough out the dough into an 11 by 14 inch rectangle (may need to do 2 rectangles if your recipe is larger).
3. Using a pizza cutter, gently cut the dough into 11 1" wide strips.
4. Grab the ends of each strip and twist in opposite directions. Keeping the strip twisted, place on baking sheet and roll tightly into a coil, tucking the end underneath.
5. Repeat Step 4 with all of the dough, placing coils about 2 inches apart on baking sheets.
6. Using two fingers, press a well into the middle of each coil--enough to hold about 2 tablespoons of filling.
7. Place about 2 tablespoons of filling in the middle of each danish. You can do half cheese/half jam, or stick to one filling altogether.
8. Allow to rise uncovered until doubled--about 1 to 1 1/2 hours.
9. When almost doubled, preheat oven to 400F.
10. Before placing danish in oven, brush with egg glaze. Then bake for 15-25 minutes until golden brown.
11. While still warm, drizzle with glaze.
These will keep fresh in an airtight container for about 5 days.