Easy Like Sunday Mornings


After our baking group adventures into rich dark and buttery flourless chocolate, I wanted to take it easy…which for me means making dough and kneading bread. I prepared a Danish dough last night and assembled them this morning while a couple of brioche were taking it easy rising on the countertop.
You could say that there is nothing grand about a danish but if you ever had one fresh right out of the oven I know you would disagree (unless you dislike them of course). That buttery and flaky goodness, topped off by a dollop of cream cheese, jam or frosting…Mmmm!
That’s how I like my morning: sweet, soft and looking like a pillow.

I thought about using my usual Danish dough, but I had bookmarked another one weeks ago so it was great timing to give it a try. If you have not visited Gattina’s blog yet, go…no run…move those little fingers across the keyboard fast and enjoy…The girl knows her dough!
This particular version attracted me because of the way the butter is incorporated, not as a block and then tucked it, but dispersed throughout the dough. Hey! I said I like my sunday mornings easy, didn’t I?!

Rapsberry Danish, adapted from Gatttina’s:

(Recipe courtesy Beatrice Ojakangas’s The Great Scandinavian Baking Book )

Yield: 24 servings

14 g active dry yeast
1/2 cup lukewarm water
3 1/2 cups unbleached all purpose flour
330 g chilled unsalted butter, cut into 1/4 slices. (about 3 sticks)
1/2 cup heavy/double cream
2 pinches of salt
2 eggs
1/4 cup sugar
1/2 cup to 1 cup raspberry jam or preserve

Dissolve the yeast in lukewarm water and let stand for 5 minutes. Stir in cream, salt, eggs and sugar .
In a large mixing bowl, add flour and sliced butter, use a pastry blender to further cut the butter to the size of kidney beans
Add the yeast mixture into flour mixture, combine carefully with a big rubber spatula, the mass is just moistened enough and hold together. Cover, refrigerate 4 hours or overnight.
Lightly flour the work table, turn out the chilled dough, pound and flatten to make a 16 – 20 inch square. Fold into thirds making 3 layers. Turn dough around and roll out again. Fold from the short sides into thirds.
Rest in refrigerator for half an hour, repeat folding and rolling one more time. Wrap and chill the dough 30 minutes or overnight before you proceed pastry making.
Cut the dough in half and working one portion at a time (refrigerate the unused one in the meantime), roll the dough to make a 12X9inch rectangle. Cut out 3 inch squares. Fold the corners of each square toward the center and make an indentation with the back of a spoon. Cover with plastic wrap and let rise for about 45 minutes.
Before putting them in the oven preheated at 375, brush with eggwash (egg beaten with a dab of milk) and fill the centers with jam (or cream cheese,…)
Bake for 15 minutes or until golden brown.
Ice if desired with a mixture of owdered sugar dissolved in milk.

As I said: Mmmmm! No icing necessary!


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16 responses to “Easy Like Sunday Mornings”

  1. MyKitchenInHalfCups Avatar
    MyKitchenInHalfCups

    There is nothing like kneading dough to relax and slow me down. I love recipes that say let rise in the fridge overnight!
    Beautiful photo.

  2. Peabody Avatar
    Peabody

    Mmmm, much better than my breakfast of a handful of vanilla wafers.

  3. Brilynn Avatar
    Brilynn

    I used to have a danish every Sunday morning, I need to bring that tradition back…

  4. Cheryl Avatar
    Cheryl

    Must not show my husband that you make a great danish. He would divorce me and come running right over.

  5. Anonymous Avatar
    Anonymous

    Oh my god – this looks amazing! And suddenly my low-calorie breakfast cereal seems as appetizing as sawdust ๐Ÿ™

  6. Gattina Cheung Avatar
    Gattina Cheung

    Helene,
    what the gorgeous danish you made!!! Want to brew some coffee and run to your house now!
    Glad that you like the recipe ๐Ÿ˜€

  7. Anonymous Avatar
    Anonymous

    Helene, I love danishes. I remember my father buying one for me before school when I was a kid. Of course, that was a mass produced, donut store danish. I don’t know that I’ve ever actually tried a homemade danish, come to think of it.

    By the way, are there really 14 grams of active dry yeast in the dough? Isn’t that something like 6 packets? Or am I just confused?

    Nonetheless, your danishes look fabulous, especially with a generous dollop of jam.

  8. Melting Wok Avatar
    Melting Wok

    Hi Helene, thanks for dropping in my blog ๐Ÿ™‚ I’m tempted by your danisHES hehe ๐Ÿ™‚

  9. Tanya Avatar
    Tanya

    These look so yummy!!!! I am going to give these a try this weekend. Thanks for the delicious idea.

  10. Helene Avatar
    Helene

    Thanks everybody fpr the nice comments.
    Rob: I took out the measuring spoons you had me so worried. 14g. of dry yeast is 1 TB and 1 tsp. Which would be like 1 1/2 packets.

  11. Anonymous Avatar
    Anonymous

    hmmn, makes me wish it was the weekend so I can make this!

  12. Anonymous Avatar
    Anonymous

    I love Danish but have never tried to make the pastries myself, I really must have a try.

  13. Susan from Food Blogga Avatar
    Susan from Food Blogga

    Like Brilynn, I associate danish with Sunday mornings. Honestly, Helene, yours look so much better than any I can remember having. And they sure beat the heck out of the egg white tofu scramble I just ate. ๐Ÿ™‚

  14. Unknown Avatar
    Unknown

    Wow, your baking is amazing and the photography is flawless. You have a wonderful blog.

  15. Anonymous Avatar
    Anonymous

    Those look fantastic, and I agree with you… what a relaxing way to spend a morning!

  16. Anonymous Avatar
    Anonymous

    I made these for a baby shower yesterday and they turned out lovely! Thanks for sharing your danishes with us. ๐Ÿ˜‰

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