Danish dough is time consuming but the results can’t be beat. You can however buy danish dough through most food service companies and they usually come in large frozen blocks. You just thaw them and make your favorite danish. At the bakery we make an assortment of danishes (cheese, raspberry, strawberry, almond filled and cinnamon walnut bear claws). Here is a standard danish recipe; Makes about 24 Danish
2 teaspoons instant yeast
2/3 cup luke warm milk
2 tablespoons sugar
2 large eggs
3 1/2 cups of all purpose flour
1/2 teaspoon salt
2 1/2 sticks of unsalted butter (20 tablespoons) Sliced length wise
1- 24 oz can of strawberry pie filling
1 egg for egg wash
Mix the sugar warm milk and instant yeast in a small mixing bowl cover for 25 minutes then whip in the eggs. In a stand mixer add in the flour, salt and yeast mixture. Mix until incorporated then knead on a flour surface for approximately 15 minutes until soft. Lightly oil the dough and place in a bowl, cover and refrigerate for 20 minutes. On a floured surface roll out the dough into a 12″ x 12″ square and place the butter slices evenly on one side of the dough. Fold over the dough and roll out to 1/2″ thick incorporating the butter. Fold the dough into a third, wrap with plastic wrap and refrigerate for 15 minutes. Repeat the process of rolling the dough back to 1/2″ thick and folding into thirds 2 more times, refrigerate after each procedure. Once completed, roll the dough out onto a floured surface to a 12″ x 12″ square approximately 1/2″ thick. Using a pizza cutter slice 1/2″ strips of dough 12″ long. Twist the strips and curl up to form a circle and place onto a well greased cookie sheet 2″ apart, then add in a tablespoon of strawberry filling into the center of each danish. Move the cookie sheet to a warm area and allow the dough to rise approximately 30 minutes. Egg wash and bake at 400 degrees for 15 – 20 minutes until golden brown. Remove the danish from the sheet pan and place onto a cooling rack. For that additional sweetness drizzle with icing when completely cooled.
Enjoy
Chef Brian Klauss