S’mores Danish - VTC


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jeudi 28 septembre 2017

S’mores Danish

Don’t be put off by the amount of ingredients involved or the prep time for this recipe. The majority of your preparation will be allowing the dough to chill between folds. Once you’ve succeeded making your first from-scratch Danish, you’ll know why it’s worth the effort!
Yields: 212 pounds of dough 


  • For the Butter Block
  • 12 pound (2 sticks) cold unsalted butter 14 cup all-purpose flour
  • For the Filling
  • 8 ounces cream cheese, softened
  • 14 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup graham cracker crumbs
  • 2 cups Marshmallow Fluff
  • 112 cups dark chocolate chips
  • For the Dough
  • 1 package rapid yeast
  • 34 cup whole milk, warm
  • 13 cup granulated sugar
  • Zest of 1 orange, finely grated
  • 34 teaspoon ground cardamom 
  • 2 teaspoons vanilla extract 2 large eggs
  • 314 cups all-purpose flour 1 teaspoon salt
  • For the Egg White Wash 1 egg white
  • 1 teaspoon water

Butter Block Preparation
1. Combine the butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 2 minutes. Scrape the sides of the bowl; beat 1 minute more. Cover with plastic wrap. Set aside.

Filling Preparation
2. Beat the cream cheese with the sugar until smooth. Add the egg and vanilla; beat an additional 2 minutes, until well combined. Stir in the graham cracker crumbs, fluff, and chocolate chips. Set aside. 

Making the Dough
3. Combine the yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add the sugar, orange zest, cardamom, vanilla, and eggs. Mix well.
4. Change from the paddle to the dough hook and add the flour and salt, a little at a time, increasing the speed to medium as the flour is incorporated. Knead with the mixer’s dough hook for 5–6 minutes, until smooth. If the dough seems sticky, add a bit more flour.
5. Transfer the dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.
6. After the dough has chilled, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18" × 13" and 14” thick. If the dough is sticky, dust it lightly with flour as needed. Turn the dough to face you lengthwise, and visually divide it in thirds. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge to the right, covering half of the butter. Fold the right third of the rectangle over the center third. This is called a “turn.” Mark the dough by poking it with your finger to keep track of your turns. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
7. Place the dough lengthwise on the floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 18" × 13", 14”-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. This completes turn two. Refrigerate the dough for 30 minutes. Repeat this process 2 additional times, refrigerating after each turn. Refrigerate at least 4 hours after the fourth and final turn.
Making the Braid
8. Line a baking sheet with a silicone mat or parchment paper. Divide the refrigerated dough into 2 pieces. Work with 1 piece at a time.
9. Place a large piece of parchment onto the work surface and dust with flour. Place 1 dough half onto the parchment and roll into a rectangle roughly 10" × 15". Wrap the other dough half and freeze to use at a later time.
10. Along one long side of the pastry, make parallel, 4"-long cuts with a knife, each about 1" apart. 

Repeat on the opposite side, making sure to line up the cuts with those on the other side.
11. Spoon the filling down the center of the rectangle. Starting with the top and bottom “flaps,” fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. Now begin folding the cut-side strips of dough over the filling, alternating first left, then right, until finished. Tuck in the ends.
Proofing and Baking
12. Proof the prepared braid, uncovered, in a warm, draft-free area until doubled in size, roughly 1–2 hours. Near the end of proofing, preheat the oven to 400°F. Combine the egg white and water; whisk to make an egg wash. Brush the braid with the egg white wash and sprinkle with sugar, if desired.
13. Bake for 10 minutes, then rotate the pan and reduce the temperature to 350°F. Continue to bake until golden brown, roughly 15–20 minutes more. Allow to cool on the pan. Serve warm. 


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