Lately, I’ve come home from work wanting to do nothing but pass out. Often, I’ll chuck my bags next to my bed, quickly change into my pj’s, and run promptly downstairs to my freezer where a tub of java chip frappucino ice cream (Starbucks brand, of course) awaits me.
To no one’s surprise, at the end of that indulgence, I feel guilty. So last weekend, I figured that instead of gorging on that tub of ice cream, I should make a danish completely from scratch as a stress reliever. Why I decided to do this, I have no idea. Along the way, I even made some croissants…
For anyone who’s never made a danish or croissant before, let me give you the 411. It takes alot of damn time- specifically 6 hours worth. Furthermore, the yield from those 6 hours is a pitiful 11 inch danish. Everything is relative right? Plus, realizing how much butter goes into the thing will freak you out.
That being said, it was incredibly calming and therapeutic to be able to abuse dough via a rolling pin and hack away at the butter while making the butter square. The smell is equally as addicting. They should make it into a Febreze scent.
So what made this danish so special? Well first, view Exhibit A (the photo above). See those distinct layers? Yeah, I made that happen. See that awesome braid? Yeah, that was me too. Just try to neglect the very end where I failed to pinch the braid enough to enclose the filling.
But on a serious note, I wanted the challenge. I wanted to see if I’d be able to create a store-brought looking pastry. I’m also a huge “alligator” fan, which is a pecan pastry. I know the filling is not even close to pecan, but still, the taste reminds me of an alligator. It’s almost like a pecan pie… but better!
Would I do this again? I’m not sure. Instead of making one giant danish, I split the recipe into two smaller danishes and presented one to Mark. He thought it was his Valentine’s day present. Six hours of hard labor in exchange for flowers that take 10 minutes to buy? I think not!
However, after Mark said it was the best thing I’ve ever made (including my ice creams) AND that it looked like it came from a bakery, I think I might reconsider the next time February 13 comes around…
Almond & Walnut Danish
Baking Illustrated
Makes enough for 1 large braid or 16 individual Danish
Ingredients-
Almond & Walnut Filling:
- 3/4 cup almonds
- 1/3 cup walnuts
- 1/4 cup sugar
- 1 egg
- 1 tablespoon butter
Dough:
- 1 1/2 cups (7.5 oz) all-purpose flour, plus extra for rolling
- 1 1/2 teaspoons instant yeast
- 1/4 cup (1.75 oz) sugar
- 3/4 teaspoon salt
- 1/3 cup whole milk (you can also use water!)
- 1 large egg, lightly beaten
Butter Square:
- 1 1/2 stick of unsalted butter (you can get away with 1 stick)
- 1 tablespoon all-purpose flour
Method-
Almond & Walnut Filling:
In a food processor, grind the almonds, walnuts, and sugar until everything is fine (10 two-second pulses). Then add in the egg and tablespoon of butter and pulse away. You’ll end up with this paste-like heavenly substance. You can store this in the fridge for up to three days.
Dough & Butter Square:
(Done without a mixer; just my good ol’ hands)
Dough: Whisk 1 1/4 cups of flour together with the yeast, sugar, and salt in a medium bowl. Unlike most other recipes, you don’t need to place the yeast in warm water. I was a bit skeptical at first, but yes, your danish will rise in the oven!! Make a well in the flour mixture. Then add the milk and egg and slowly incorporate by taking a spoon and circling it around the bowl. If the dough is sticking to the side of the bowl rather than to itself, add the remaining 1/4 cup of flour, 1 tablespoon at a time. When you get a ball that no longer sticks to the bowl, wrap it in plastic and refrigerate for 1 hour.
Butter Square: Whereas the book tells you to cut the butter into 1 tablespoon squares and then use a bench scraper to form it into a dough, here’s a much easier alternative. Instead, keep the wax wrapper on the butter and take a rolling pin and roll it through and through until its flat. Then, unwrap the butter, cut the long flat butter block into three equal strips and lay them side by side until they form a square. Add the 1 tablespoon flour and roll until it becomes a solid block. At this point, the butter should still be cold and easy to break.
Now the fun begins!!
(Note the different tones in the photo. The bottom photos were taken at night using florescent light)
Step 1: Grab the dough ball from the fridge, dust your board with some flower, and begin rolling! Roll it into an 11 inch square. Doesn’t have to be perfect.
Step 2: Take out that butter block and lay it in the middle of the flattened dough. Fold so that the butter block is enclosed. See below.
Step 3: Be sure to securely pinch off the dough so that all of the butter is enclosed. Then flip over and begin rolling.
Step 4: Roll into a flat square (rectangle if your board does not allow) again, about 11 inches.
Step 5: Let the turns begin. The term “turn” was first coined by Julia Childs, which really just represents how many layers you have. Each turn involves three folds and is similar to how you would fold a letter before you stuff it into an envelope. Below is 1/2 a turn.
Step 6: Complete one full “turn” by folding the left to the center and the right on top. It should look like the photo below.
Viola! That’s ONE turn!
Step 7: Now, we’re going to go onto turn 2. Proceed accordingly to the prior step, folding the dough in the same fashion. This time it will yield a giant square.
In total, you will need four turns. However, after every two turns, you want to wrap the dough up in plastic-= wrap and refrigerate it for 2 hours. This prevents the butter from being overworked and melting. After two hours, take the dough out of the fridge, roll it out and repeat.
After the last turn, you’ll want to stick it in the fridge a couple of more hours. For the danish braiding part, I’ll have to hand it over to this awesome Youtube video. Words and pictures cannot be more efficient or effective.
When you have finished braiding, brush the surface of the braid with a lightly beaten egg, which will give the pastry that golden brown when it’s baking. The oven should be preheated to 400 degrees F. Bake until the braid is golden brown, for about 22-26 minutes. Turn the danish halfway through the baking time.
You should also check out:
- Semi-homemade angel food cake strawberry trifle
- Chocolate truffle tart
- Five minute salty & nutty dark chocolate bark
- O clementine olive oil ice cream
- Chocolate coffee & pumpkin spice cupcakes
