Tuesday, March 4, 2014

Strawberry Danish for #twelveloaves

Strawberry Danish from Karen's Kitchen Stories

These Strawberry Danish have just emerged from the oven. They've been brushed with a hot glaze, and then drizzled with a fondant glaze. It's 10 pm and I just ate one. It's all I can do to not to eat the rest.

Strawberry Danish from Karen's Kitchen Stories

This is a croissant dough shaped into coils and pinwheels (well, the pinwheels look more like squares after puffing up in the oven). It is so flaky, buttery, and amazing.

Strawberry Danish from Karen's Kitchen Stories

I've wanted to try Peter Reinhart's croissant recipe from Peter Reinhart's Artisan Breads Every Day. It is one of my favorite bread books of all time. There are some great photos of the laminating technique in the book, and I have found that this book is very reliable and accurate.

I've made croissants before, but I will have to admit, that this was the easiest to roll out. My first try was a revelation, and my second try, with a different recipe, was a total frustration even though they turned out well.

This one was easy! Please don't let the lengthy description below discourage you. I will definitely be using this dough to make straight up croissants. Very soon.

The rolling technique that Peter describes in the book worked so well with this dough. To get a rectangle, place your rolling pin in the middle of the dough, and roll it to each corner. Then, place the rolling pin in the middle of the dough, and roll to each "side" of the dough to even it out.

I also used a marble rolling pin. It is pretty heavy and made the rolling out go smoothly.

I counted 27 layers of butter in this dough. Peter says there are 81 layers of dough and butter. Just saying.

#TwelveLoaves March: Strawberries. February was a delicious month of Chocolate breads! We are ready for spring and chose Strawberries for our March theme! Choose a recipe featuring strawberries. (Your bread of choice could be accented with fresh or dried strawberries, strawberry preserves) Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc) have fun and let's have a delicious month of bread with STRAWBERRIES. Let's get baking!

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess. #TwelveLoaves runs so smoothly thanks to the help of the lovely Renee from Magnolia Days and this month the fabulous Alice of Hip Foodie Mom.

Let's see what all of our wonderful #twelveloaves bakers did with strawberries this month:

Strawberry Danish

Ingredients


Détrempe (a fancy term for the dough)

21 ounces bread flour
11 g Kosher salt
1/4 C (2 ounces) sugar
1 T instant yeast
198 g (3/4 C plus two T) cold milk
1 C cool water
2 T melted unsalted butter

Butter Block

1 1/2 C cold unsalted butter
2 T flour

Strawberry Filling

3/4 C water
2 T sugar
pinch of salt
1 T cornstarch
1 C sliced strawberries

Fondant Glaze

4 C/12 ounces powdered sugar
2 T light corn syrup
1 tsp vanilla
1/2 to 3/4 C milk

Hot Glaze

1/4 C water
3/4 C sugar
1 T apricot jam

Instructions

  1. In the bowl of a stand mixer, combine the dry ingredients for the détrempe in the bowl of a stand mixer. 
  2. Pour in the milk, water, and melted butter. 
  3. Mix with the paddle on low for one minute, then adjust the flour and water if necessary (I did not have to). Mix on low another 30 seconds. 
  4. Mix on medium for 10 to 15 seconds. The dough will be sticky.
  5. Place the dough into an oiled bowl that is twice the volume of the dough, and cover with plastic wrap. Refrigerate overnight or up to 2 days. 
  6. On baking day, make the butter block. Cut the butter into 16 pieces and place them into the bowl of a stand mixer. Add the flour. 
  7. Mix on low with the paddle for one minute. Increase the speed to medium high until all the lumps are gone. 
  8. Mist a Silpat or plastic wrap with spray oil. Pile the butter onto the Silpat and spray the top with spray oil. Cover with plastic wrap. 
  9. Shape the butter into a 6 inch square (about 1/2 inch thick). Square off the edges. Refrigerate while rolling out the détrempe. 
  10. Generously flour a large work surface, set the dough on top of the surface, flour the top of it, and roll the dough out to a 12 1/2 inch by 6 1/2 inch rectangle. 
  11. Place the butter block on top of one side of the dough and fold the other half of the dough over the butter. Seal the edges. If the dough begins to stick to the counter, dust more underneath. 
  12. Dust the top of the dough with flour and roll the dough out to a 16 inch by 9 inch rectangle. Be sure to square off the corners. 
  13. Fold the dough into thirds, like a letter. Transfer the dough to a quarter sheet pan or a large plate, cover with plastic wrap, and refrigerate for 15 to 20 minutes. Repeat two more times. 
  14. After the final rest in the refrigerator, transfer the dough back to the floured surface and roll into a 24 inch by 9 inch rectangle. 
  15. To make pinwheels, cut the dough into 3 inch squares, cut the corners toward the middle, but not all the way through. Fold the same side of each cut toward the middle, and press in the center. 
  16. To make round rolls, cut the dough into 1 inch by 9 inch strips, twist, and coil, tucking the ends under. 
  17. Place the rolls on two parchment lined baking sheets, cover with plastic wrap, and let rise for 2 to 2 1/2 hours. 
  18. To make the strawberry filling, whisk the water, sugar, salt, and cornstarch in a sauce pan. Bring to a boil, stirring constantly until it comes to a boil. Remove from the heat and add the strawberries. Continue to stir until it cools a bit. 
  19. Preheat the oven to 450 degrees F 
  20. When ready to bake, press the center of each Danish with your thumb and add about a teaspoon of filling.
  21. While the oven is preheating, prepare the fondant glaze. Whisk the milk into the rest of the ingredients until it is about as thick as pancake batter, so you can drizzle it easily but it holds together. 
  22. To prepare the hot glaze, combine the ingredients in a saucepan and bring it to a boil. Then simmer. While it is simmering, place the Danish in the oven and lower the temperature to 400 degrees F. Bake the Danish for about 12 minutes, rotating the pans halfway through. 
  23. After removing the Danish from the oven, brush with the hot glaze. 
  24. Once the Danish has cooled for about 5 minutes, drizzle with the fondant glaze. 
If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone's posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this March, 2014, and posted on your blog by March 31, 2014.

Sharing with Yeastspotting

40 comments:

  1. I got captured by your Danish. They looks great. I want one plus one plus one of them :)

    ReplyDelete
    Replies
    1. Thank you Rosella! Those were my thoughts too!

      Delete
  2. Oh Karen, your Strawberry Danish are just spectacular. I amy have to work my way up to these, but one day I am going to have to attempt them.

    ReplyDelete
  3. Oh. My. Goodness! These are like the best looking Danish I've ever seen! You are a master at strawberry Danish and I am so, so impressed!!!
    Renee - Kudos Kitchen

    ReplyDelete
  4. I have no words. These are ridiculous beyond compare. I would not have been able to stop at one - no matter the time!

    ReplyDelete
    Replies
    1. Truth be told, I did have a second one.. sheepish grin.

      Delete
  5. These are CRAZY impressive!! I am just so in awe right now.

    ReplyDelete
    Replies
    1. Joanne, you are so sweet to say that.

      Delete
  6. Oh, my gosh, Karen, your laminated pastry looks fantastic! And filled with berries??? I'm swooning!!!

    ReplyDelete
    Replies
    1. Thanks Liz, this is my new laminated dough recipe. It was amazing to work with.

      Delete
  7. Absolutely gorgeous! I'm with Liz, swooning!! I don't know if I would have been able to stop at just one - no matter what time of day (or night)!

    ReplyDelete
  8. WOW these are beautiful. I love danishes but I never know which recipe to use. I am reading this one over and getting ready to work up some courage. Maybe I'll be ready after I return from the store with butter. I usually stay up very very late most nights so I could have these ready by breakfast for the kiddos. :-)

    I'm guessing the dough will be slightly sticky and "soft"?

    ReplyDelete
    Replies
    1. Thanks Dionne. Yes, the dough is sticky and soft, and needs to be refrigerated overnight or up to two days. You can also freeze the unbaked rolls and then thaw them early in the morning for a two to three hours to rise, and then bake them. Don't bake them frozen though. They're also good rewarmed in the oven.

      Delete
  9. Oh my..they look absolutely amazing! such wonderful and inviting color and to imagine that they have got strawberries inside....you bake something like this then you should ensure that we get to taste it ;)

    ReplyDelete
    Replies
    1. I wish we all could get together and share tastes of or twelve loaves!

      Delete
  10. Your strawberry danish look like perfection!

    ReplyDelete
  11. Karen,
    your Strawberry Danishes look fabulous!! yum!

    ReplyDelete
  12. This type of dough is on my list of recipes to try and you've done it beautifully!! I would have eaten them all at 10 pm-- treats like this are not safe with me!

    ReplyDelete
    Replies
    1. Thanks Holly. I definitely had to force myself to step away.

      Delete
  13. I love making Danish, and these look perfect! I love the shape of them!

    ReplyDelete
    Replies
    1. Thanks Donna. These were my first ones.

      Delete
  14. Goodness these look good! I haven't made this kind of dough since the TWD croissants adventure. Really should make it again!

    ReplyDelete
    Replies
    1. Oh that TWD croissant adventure that almost killed my love of baking croissants. Lol. This recipe is so much easier. Definitely give it a try.

      Delete
  15. The most fabulous Danishes, Karen. You could open a bakery that specializes in breads...I'll be your first customer. Thank you for being a part of the group. I love this recipe!!

    ReplyDelete
    Replies
    1. Thanks so much Lora! From you, that means a lot.

      Delete
  16. You made puff pastry! I am so impressed! This is one of those things that is on my bucket list. I don't know why I keep putting it off because the finished sweet is so fabulous. I love these Danish, Karen! Just everything about them!

    ReplyDelete
    Replies
    1. Try this one Stacy. You'll feel like a rock star.

      Delete
  17. sheesh--those look amazing! I can see all the layers coiled around. beauties!

    ReplyDelete
  18. Amazing danish Karen, simply amazing! I have that book and it's been too long since I've opened it and baked the breads. Thanks for giving me a gorgeous and tasty reason to make some danish.

    ReplyDelete
    Replies
    1. Thanks Renee. That book is one of my favorites. This is my future "go to" laminated dough. So easy.

      Delete
  19. Danishes are my guilty pleasures. I can't have them in the house, or I will eat them all. I can't bake them because I will burn my tongue. :)

    ReplyDelete
    Replies
    1. Lol! I had to take them to work to make sure I didn't eat them all. They disappeared quickly.

      Delete

I love comments and questions and read every one of them.