Anyway, I also like to make laminated dough, not a common thing even among pastry chefs. It takes a long time and it’s a lot easier to just buy the dough or even just buy the danish at the store, but there is just nothing like fresh-baked danish. My favorite is cream cheese, but I had some apricot filling left over from an expedition to a bakery supply store, I bought almost one of every flavor. It isn’t as good as making the filling yourself, but sometimes I just can’t help myself.
I am planning to make kolachi with the prune and poppy-seed flavored fillings, but I will have to wait until some occasion at our church comes up, cause no one else in my family will be eating those flavors.
This recipe came from the CIA cookbook, the same one that I made the cinnamon rolls from. It works but again 3 different recipes to get the whole recipe.
1 lb bread flour
2 oz sugar
.25 oz instant dry yeast
.25 oz salt
1.5 oz butter, soft
3.25 oz eggs, about 2 large
7 fl oz milk
12 oz butter, cold to roll-in
Favorite pie filling, or jam or cream cheese filling recipe follows
- Mix together all of the dough ingredients, just not the roll-in butter, on low-speed with a dough hook attachment, about 2 minutes; increase t medium speed and mix for additional 4 minutes. It should look elastic, but still somewhat soft.
- Turn dough out onto a lightly floured surface. Cover the dough and allow it to ferment until doubled in volume, about 2 hours.
- Roll the into a 12 by 16 inch rectangle, about the size of a half sheet pan. Place on a parchment-lined sheet pan. Wrap the dough tightly with plastic wrap and let it rest overnight under refrigeration.
- Using a rolling-pin, pound out the butter and shape it into a square-ish shape. I do this between 2 sheets of parchment. It should fit two-thirds of the rectangle of dough that you rolled out. Chill the butter slightly. Keep it with the dough if you want but take it out about 20 minutes before you plan to do the next steps.
- To begin the layering of the butter, place your refrigerated dough on a lightly floured surface and place the butter on the one end. Fold the dough without butter over the middle part of the butter, then fold the last third of the dough with the butter on it over the top of the last fold. You have completed one fold.
- Roll this rectangle out to the 12 by 16 inch ( half sheet pan size) again, with the unfolded ends on the short side. There might be some butter seepage. If this happens a trick that pastry chefs use is to sift just a little bit of flour over the naked butter. This will help keep the layers separated. Now you will do another third fold with the raged butter edge in first and then the other raged butter edge over that. Wrap this up in the plastic wrap and refrigerate for about 30 minutes to rest the dough and to harden the butter.
- Make one more 3 fold and then roll the dough out to a final 12 by 16 rectangle, and refrigerate once more for 30 minutes. Wrapped with plastic wrap.
- To shape the snails, circle-shaped, danish. Transfer chilled dough to a lightly floured surface. Using a pastry or pizza cutter slice dough into about 1/4 inch snakes on the 12 inch side.
- Next twist the dough into a spiral, then in a counter-clockwise motion twist it into a loose circle. So when it proofs it will have room and not be rising upward, but outward. There should be about 24-28 rolls.
- Let the snails proof about an hour. Using two fingers from both hands press into the center of each snail to make a place for the filling. Fill the indention a little rounded with your choice of filling then bake at 350 F for about 17 minutes turning half way through baking, until the dough is a lovely golden brown color.
- Cool thoroughly and you can drizzle with a glaze or brush with an apricot jelly that has been warmed and thinned with a little water.
- Make the glaze with 1 cup confectioners sugar and about 1 tsp vanilla and enough milk or water to make it a drizzle consistency.
1 lb cream cheese
4 oz sugar
2 oz cornstarch
1/2 tsp either lemon or orange zest or both
1 tsp vanilla extract
3 oz eggs about 2 large
- Cream together the cream cheese, sugar, cornstarch, zest, and vanilla in a mixer with paddle attachment until light and smooth.
- Add the eggs one at a time blending well after each addition, scraping the sides to incorporate completely.
- Place in a pastry bag and pipe into the centers of the danish and bake according to directions.
I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.