Cherry Danish Pastries

Cherry Danish Pastries
Recipe by Anna Olson

Stir together in the mixer bowl:

1 1/2 c water, about 115 f

1 tbsp yeast

1 c flour 

Add: 

1 1/2 c flour

1 1/4 cake flour

1/4 c sugar

1 tsp salt

add 1/4 c butter, cold and cubed 

Combine in mixer with dough hook

... once mixing add the rest of the butter

1 c butter cold butter in small cubes

Cover and let proof 30 minutes on counter

Transfer to finish rising in fridge for 2 more hours

 - Roll out dough on counter into a long rectangle and book fold, wrap in cling wrap and transfer back in fridge for 1 hour

long rectangle 3 fold 1 hr

- Remove from wrap and roll into long rectangle, fold in 3rds and cover in cling wrap and transfer back into fridge for 1 hour

- One more time: Remove from wrap and roll into long rectangle, fold in 3rds and cover in cling wrap and transfer back into fridge for 1 hour

At this point you can cut dough in half and use half the recipe to make 12 danishes and the other half for another recipe. 

Roll one piece into long rectangle and cut long strips, about 12 strips, twist the strips then curl up into rounds

Let rise 90 mins on a tray (1 1/2 hr) covered as not to dry out. 

Brush with egg wash, 1 egg + a splash of cool water

For filling mix thawed frozen cherries, squeeze out excess juice with cherry jam, about equal parts of each until it's a nice sticky consistency. Fill the middle of your danishes by first creating a little nest using your fingers or the back of a spoon pressed into the centre of the risen dough danishes. 

Bake for 30 mins on 375 F

Cool for 15 minutes then glaze with a mix of apricot jam watered down a bit, cook it briefly in a small saucepan then using a brush glaze the danishes and they're ready to serve! 

If you want to add a white glaze like I did wait until everything is completely cooled then mix powder sugar and milk, about 1/2 cup sugar and 1 tsp- tbsp milk and a dash of almond extract (I like the taste of almond with cherry)  then glaze the  danishes by drizzling in a zigzag motion with a spoon from high up over the danishes. 

Enjoy! 

For the cinnamon raisin swirl danish simple roll out the other half of the dough and butter with room temperature butter then sprinkle with cinnamon sugar and raisins, roll it up and slice as if making cinnamon rolls. Allow to rise for 1 and a half hour or 90 minutes on the tray, egg wash and bake for 20 minutes then cool for 15 and glaze with the same apricot jam glaze.