Raspberry Spiral Danish
Danish Dough in a Hurry
instant active yeast
or 2 sticks cold
unsalted butter cut into ½ inch cubes
pure vanilla extract
stick or 6 tablespoons cool
not cold, unsalted butter, sliced lengthwise into thin slices.
seedless raspberry jam
large egg beaten with a teaspoon of milk to be used as an egg wash
To Make the Danish Dough:
In a food processor, pulse flour, sugar, salt, yeast and cardamom until well combined.
Add cubed butter and pulse until butter pieces are the size of large peas.
In a medium bowl, whisk together milk, water, egg, and vanilla.
Pour flour and butter mixture into a large mixing bowl. Add liquid ingredients and gently blend together until a dough forms. Dough will be rough looking.
On a lightly floured work surface, roll dough into an 8 x 18” rectangle. Place slices of butter side-by-side in the center of the dough.
Fold one short edge of dough over the butter and fold the other short edge on top as if folding a letter and enclosing the sliced butter.
Roll dough into a large rectangle about 10 x 18” and 1/8 inch thick.
Fold the 2 shorter edges in, to meet in the middle. Now fold in half as if closing a book.
Repeat rolling dough out to a 10 x 18” rectangle, and do a book fold as in step 8.
Repeat rolling dough out, and do one last book fold.
At this stage, the dough can be wrapped in plastic wrap and allowed to rest in the refrigerator for about 30 minutes to one hour or left overnight.
In a small bowl, whisk together sugar, cinnamon and cardamom. Set aside.
On a lightly floured work surface, roll out dough into a large square about 18 x 18” and between 1/8 and ¼ inch thick. Square off edges using a pizza cutter if necessary.
Using a pastry brush, egg wash the entire square of dough. Sprinkle half of the dough with all of the cinnamon sugar mixture. Spread it evenly over the entire half.
Fold empty half of dough over the sugared half and press down with a rolling pin to make sure both sides of dough adhere to each other.
Line 2 or 3 sheet pans with parchment paper and set aside.
Using a pizza cutter, cut about 12-14 ½ inch thick strips going the long way.
Working with one strip at a time, twist each strip repeatedly, coiling the twisted strip around itself to form a round tucking the end underneath. Place round on prepared sheet pan.
Repeat step 7 with remaining strips to make 12-14 round Danish.
Make an indentation in the center of each round and fill with about 1 teaspoon of the raspberry jam.
Set sheet pans of raspberry spirals in a warm spot to rise for 30 minutes.
Preheat oven to 350° F.
Bake Danish for 10 minutes and then, leaving the Danish in the oven, raise oven temperature to 400° F. Continue baking for 5 more minutes until nice and brown.
To Make the Glaze:
In a medium bowl, whisk 1 cup confectioners’ sugar and 2 tablespoons whole milk to make a thick glaze.
Drizzle each Danish with some glaze. Allow to cool.
Makes approximately 12-14 Danish
Raspberry Spiral Danish - http://chefgailsokol.com/yeast-breads/raspberry-spiral-danish/