Annas Easy Danish Dough Recipe + Spiral Raisin Danish Recipe!

2020-02-25 14:00:17

by Oh Yum with Anna Olson

1971

Danish Dough and Spiral Raisin Danishes are on the menu in Chef Anna Olson s amazing kitchen and she is going to teach you how to make this delicious recipe from scratch Follow along with the recipes below RecipeDanish Pastry DoughYield ½ kg dough Makes 24 individual Danishes Active Prep Time 2 hoursResting Time 8 ½ hours IngredientsSponge1 1 2 cups 375 mL warm water 115 F 46 C 1 Tbsp 10 g instant yeast1 cup 150 g all purpose flour plain flour Dough1 ½ cups 225g all purpose flour plain flour 1 ¼ cups 140 g cake pastry flour¼ cup 50 g granulated sugar caster sugar 1 tsp 5 g salt1 ¼ cups 285 g cold unsalted butter cut into piecesDirections1 For the sponge mix the water yeast and flour together by hand in a large mixing bowl or in the bowl of a stand mixer fit it with the dough hook for the next step Let this stand for 5 minutes 2 For the dough add the all purpose and cake pastry flours to the sponge along with the sugar salt and ¼ cup 60 g of the butter Mix this using electric beaters with the hook attachments or in the stand mixer on low speed until the flour is blended in then increase the speed by one level and mix adding the remaining 1 cup of butter pieces a little at a time until the dough feels elastic but most of the butter pieces are still visible about 2 minutes Cover the bowl and allow this dough to rise for 30 minutes then chill for at least 2 hours 3 On a lightly floured surface turn the dough out and dust with a little flour Roll the dough out to a rectangle about 18 inches 45 cm long and 10 inches 25 cm wide Bring the two short ends of the dough to meet in the centre then fold the dough in half at the point where they meet this is called the book fold Chill the dough covered for just an hour 4 After the first hour bring the dough out and roll it again into a rectangle 18 x 10 inches 45 x 25 cm turn the dough over and fold it into thirds Cover and chill for an hour Repeat this step again one more time then cover and chill at least 4 hours or overnight Spiral Raisin DanishesYield 12Active Prep Time 25 minutesResting Time 90 minutesCook Time 30 minutes Ingredients½ recipe Danish pastry dough2 3 Tbsp 30 45 g butter meltedcinnamon sugar for sprinkling½ cup 70 g raisins1 egg whisked with 2 Tbsp 30 mL of water for brushing½ cup 125 g apricot jam or apple jellyDirections1 On a lightly floured surface roll out the Danish dough into a 12 inch 30 cm square Brush the dough with melted butter and sprinkle generously with cinnamon sugar and then sprinkle the raisins overtop Roll up the dough and cut it into 12 pieces Place the Danishes onto a parchment lined baking tray tucking each end of the spiral underneath Cover the Danishes with a tea towel and leave to rise on the counter for 90 minutes they will almost double in size 2 Preheat the oven to 375 F 190 C Brush the risen Danishes with egg wash and bake for 25 to 30 minutes until a rich golden brown Allow the Danishes to cool for 20 minutes on the baking tray 3 To glaze the Danishes melt the apricot jam or jelly in a small sauce pot over medium low heat if using apricot jam strain out the fruit pieces before using Brush the jam or jelly over each Danish let set for a minute and then serve The Danishes should be enjoyed the day they are baked Shop Anna Olson Cookbooks Follow Anna on social media Follow Oh Yum on OhYum