Cherry Danish Pastries

Cherry Danish Pastries
Recipe by Anna Olson

Stir together in the mixer bowl:

1 1/2 c water, about 115 f

1 tbsp yeast

1 c flour 

Add: 

1 1/2 c flour

1 1/4 cake flour

1/4 c sugar

1 tsp salt

add 1/4 c butter, cold and cubed 

Combine in mixer with dough hook

... once mixing add the rest of the butter

1 c butter cold butter in small cubes

Cover and let proof 30 minutes on counter

Transfer to finish rising in fridge for 2 more hours

 - Roll out dough on counter into a long rectangle and book fold, wrap in cling wrap and transfer back in fridge for 1 hour

long rectangle 3 fold 1 hr

- Remove from wrap and roll into long rectangle, fold in 3rds and cover in cling wrap and transfer back into fridge for 1 hour

- One more time: Remove from wrap and roll into long rectangle, fold in 3rds and cover in cling wrap and transfer back into fridge for 1 hour

At this point you can cut dough in half and use half the recipe to make 12 danishes and the other half for another recipe. 

Roll one piece into long rectangle and cut long strips, about 12 strips, twist the strips then curl up into rounds

Let rise 90 mins on a tray (1 1/2 hr) covered as not to dry out. 

Brush with egg wash, 1 egg + a splash of cool water

For filling mix thawed frozen cherries, squeeze out excess juice with cherry jam, about equal parts of each until it's a nice sticky consistency. Fill the middle of your danishes by first creating a little nest using your fingers or the back of a spoon pressed into the centre of the risen dough danishes. 

Bake for 30 mins on 375 F

Cool for 15 minutes then glaze with a mix of apricot jam watered down a bit, cook it briefly in a small saucepan then using a brush glaze the danishes and they're ready to serve! 

If you want to add a white glaze like I did wait until everything is completely cooled then mix powder sugar and milk, about 1/2 cup sugar and 1 tsp- tbsp milk and a dash of almond extract (I like the taste of almond with cherry)  then glaze the  danishes by drizzling in a zigzag motion with a spoon from high up over the danishes. 

Enjoy! 

For the cinnamon raisin swirl danish simple roll out the other half of the dough and butter with room temperature butter then sprinkle with cinnamon sugar and raisins, roll it up and slice as if making cinnamon rolls. Allow to rise for 1 and a half hour or 90 minutes on the tray, egg wash and bake for 20 minutes then cool for 15 and glaze with the same apricot jam glaze.

Orange Cinnamon Sugar Buns

Think of these as a cross between a cinnamon bun and a sticky bun, and maybe even a sugary cake donut too! I happened upon this recipe when searching for "sugar buns" just out of the blue, I do that sort of thing on my mobile.. almost daily.. 

I remember seeing these before, maybe even bookmarking the recipe, it comes to us today via Seven Spoons and I think it can be made in many different variations, take the basic recipe and go wild!

Start with the Quick Danish dough, made the night before or a couple of days ahead

Seven Spoon Author writes "The is a whole wheaten adaptation of Nigella Lawson's Food Processor Danish Pasty Dough from How to be a Domestic Goddess, which I make by hand (a modest effort for less dishes). It can, of course, be pulsed together in a processor instead. "

¼ cup warm water

½ cup milk, at room temperature

1 large egg, at room temperature and lightly beaten 

A few drops almond extract, optional

1 ½ cup all-purpose flour, plus extra for dusting

¾ cup whole wheat bread flour (I substituted a.p flour, just a tad more than 3/4 cup) 

2 ¼ teaspoons (1 packet) active dry yeast (sub. 1 1/4 tsp instant yeast of using) 

1 teaspoon kosher salt

1 tablespoon sugar

1 cup (8 ounces, 2 sticks) unsalted butter, cold and cut into small dice

In a small pitcher or measuring cup, stir together the water, milk, egg and almond extract, if using.

In a large bowl, whisk together the flours, salt, sugar and yeast. Scatter the cubed butter across the flour mixture. With two knives or a pastry cutter, cut the butter into the dry mix, as you would in making biscuits or pastry. Stop cutting once the butter is distributed but chunks still visible.

Make a well in the centre of the flour mixture,  then pour in the milk/egg mixture. Stir quickly to bring everything together into a messy dough. It won’t be pretty, it will be shaggy and sticky and uneven. Not to worry. As long as the flour is all combined, it is ready to go. Cover the bowl with clingfilm and refrigerate overnight, or as much as two days.

When ready to proceed, bring the dough to room temperature. On a lightly-floured surface, roll out the dough to a 20-inch square. (The dough may be hard to work with on the first rolling, but it will get silkier and easier with each turn.) Fold the dough in thirds, as with a business letter. Turn the package 90 degrees counter-clockwise, so that the closed ends are to your left. Roll out again to a 20-inch square, and fold again, then turn. Repeat the process of rolling and turning 3 more times, 5 folds and turns in total. If the dough seems to be getting sticky or greasy, chill briefly in between turns.

Wrap the dough in clingfilm and refrigerate for 20 minutes before using, or freeze for a later date.

SUGAR BUNS

Ingredients

(I would use a tad less of both sugars, as the overall recipe is very sweet) 

1/3 cup granulated sugar, plus extra for dusting

1/3 cup golden brown sugar

Zest of 1 orange, depending on taste 

1 1/2 teaspoon ground cinnamon

A good pinch of kosher salt

6 tablespoons (3 ounces, 3/4 stick) browned butter, cooled

All-purpose flour for dusting 

2 pounds quick Danish dough, recipe below

Combine sugars, zest, spices and salt in a small bowl. Set aside. 

Brush the wells of a 12-cup muffin tin (see note) with a thin film of browned butter, using maybe 1 tablespoon in total. Set aside the rest. 

Coat the wells generously with granulated sugar, tapping out excess. Set aside.

On a lightly-floured work surface, roll your Danish dough to an 8x20-inch rectangle. Brush the remaining browned butter across the dough, leaving a 1/2-inch border on the long sides. Sprinkle the sugar mixture evenly atop the butter. Press the sugar lightly into the dough. Starting from the long side closest to you, carefully roll the dough into a tight log. Once completely rolled, pinch the seam to seal. Turn the rolled dough onto its seam and cut into 12 equal portions. Turn each slice onto one of its flat sides, and press down lightly to level. Place slices in prepared pan.

 Set aside to rise in a warm, draft free spot until just about doubled in size, around 45 minutes.

Meanwhile, preheat an oven to 375°F (190°C).

Bake the buns until puffed and golden, around 20 minutes. Immediately turn the buns out onto another sheet pan. Carefully flip buns right side up, cool until just manageable to touch, around 5-10 minutes. One by one, roll the hot buns in a small bowl of granulated sugar, coating completely but shaking off excess. 

Best when eaten still warm. 

Makes 12.