Well I tried and was successful at croissant dough now it was time to venture into the world of Danish dough. The techniques for working with the dough is pretty much the same as croissant but there are more turns resulting in more layers.
Once again I have used Joe Pastry's recipe and techniques for making these Danishes.
The recipe can be found here.
The laminating process is here.
Now the fun part - shaping/baking.
I made a triple recipe of the dough. Since the laminated dough can be frozen why not make extra? Then you have some ready for yumminess to be made!
Here is my dough with the block o' beaten butter laid out and ready to go. (Please don't take note that my block of butter is not sitting on the dough in the correct orientation. I picked it up and turned it the correct way and forgot to retake the photo ha!)
After the resting, turning and refridgerating the dough was split into three pieces. Two pieces were wrapped ( boom, boom, pish ~ pretty fly eh?! O.o ) and put into the freezer. The last piece I rolled out to get ready for becoming awesome. Now Joe says to give the pastries an added goodness to spread a layer of buttercream frosting onto half the dough. Well I could have made buttercream up for this but I was feeling a bit lazy and had in the fridge some cream cheese frosting. Figured what the heck live dangerously - case in point the attempt at rapping! So the cream cheese frosting was spread onto half of the pastry sheet.
Folded the dough over and trimmed up the edges. Got out my ruler and...
...cut strips about 1/2 an inch wide. This actually got a bit tricky as the layers of dough slid around because of the frosting. I don't think I put too much on but it wasn't a stiff frosting, it was left over from cinnamon rolls. So it was that luscious gooey cream cheese frosting.
I waggled the strips like the instructions said and I used one set of fingers to hold down and end and the other palm to twist the strip and you roll it.
What is that hand saying? Well it is saying "oh my goodness what a mess these are making! The frosting is gooing out all over the place!"
Well we have come this far hands just make the knots!
Knots be made.
Well I'll be... they aren't looking too bad.
I ended up with 21 knots of doughoo (technical word for the dough that is filled and covered/rolled in gooness.) The odd number is the reason for my spacing.
Used plastic cups to hold the wrap up off of the knots. Into the refrigerator for an overnight rest.
In the morning I took them out and let the rolls sit on the counter for about an hour. To come to room temperature and finish the puffing.
Now it was time to add the jam. I took a picture of what was going into the rolls. Then changed my mind on flavors. Just imagine that the Triple Berry actually says Blackberry and we are all on the same page.
And yes these are my home made preserves. :)
Top to bottom we have Blackberry, Bing Cherry and Peach Apricot. Time to give them an egg wash and into the oven for a nice bake for about 15 minutes.
Out of the oven and just hanging out on the rack waiting for their 'mwah' kiss of extra yum.
& There they are with the "five finger" icing drizzled all over them. Not too much - just enough to take them over the top.
Now I know you can do it ~ go make some Danishes!