Wednesday, January 6, 2010
Fruit Danish Pastry
I was completely out of the blog last year, not that I stopped baking, it's still there, stuck like my middle name. I baked new recipe as well as the one I tried before, like this Danish Pastry. There is nothing could beat the smell of cinnamon mingled with the scent of butter came in the morning breakfast. What could you say, glorious morning ...
Danish pastry is cross of bread and pastry, use only plain flour and overbake one will end up in dry danish, so please don't :). It has to be flaky crunch in the outside and soft inside.
I posted this recipe before in Bahasa. And this time in English.
Check also :
Cwi Mie Malang
Black Forest Dg Fruit Punch
Australian Good Taste
Makes enough for 12 danish
1 tsp(7 gr/1 sachet) dried yeast
1 tbs caster sugar
125ml (1/2 cup) warm milk
225 gr (1 1/2 cups) plain flour
Pinch of Salt
1 egg, lightly whisked
110 gr unsalted butter, chopped, softened slightly
Step 1: Combine the yeast and 1 tsp of sugar in small bowl. Gradually whisk in milk and stir until yeast dissolves. Set aside in a warm, drought-free place for 10 minutes or until mixture is frothy.
Step 2: Place flour, salt and remaining sugar in a bowl. Make a well in the centre and add milk mixture and egg. Use a round bladed knife to mix together using a cutting motion, then use your hands to mix until soft dough forms. turn onto a lightly floured surface and knead for 2 minutes or until smooth.
Step 3: Use a lightly floured rolling pin to roll 20 x 30 cm rectangle, about 5 mm thick. With short edge closest to you, dot butter evenly over the top two thirds of dough, leaving 1 cm border on three sides. Fold the end closest to you (without butter) over half of the buttered portion, then fold the opposite end over the top (the butter should now be enclosed). Turn the dough 90 ° clockwise and gently press the edge together.
Step 4: Use a lightly floured rolling pin to roll out dough to a 15 x 30 cm rectangle. Fold as before. Cover with plastic wrap and place in fridge for 15 minutes to rest.
Step 5: Remove from fridge and repeat rolling and folding process (step 3 and 4) 2 more times. Cover with plastic wrap and place in fridge for 30 minutes to rest.
SPICED FRUIT DANISH
60 gr butter, softened
70 g (1/3 cup, firmly packed) brown sugar
2 tsp ground cinnamon
1 quantity DANISH PASTRY (recipe above)
100 gr (1/2 cup) mixed dried fruit
1 egg, lightly beaten
150g (1 cup) icing sugar mixture
1 tbs boiling water
1. Preheat oven to 200 °. Line a baking tray with non-stick baking paper. Use an electric beater to beat butter, sugar and cinnamon in a bowl until well combined.
2. On lightly floured surface, roll out pastry to a 25 x 30 cm rectangle, about 5 mm thick. Spread evenly with butter mixture and sprinkle with mixed fruit. Starting from long end, firmly roll pastry into a log. Trim the ends. Cut cross ways into 2 cm-thick slices and place on lined tray. Use the palm of your hand to flatten slices slightly. set a side in a warm, drought-free place for 15 minutes or until doubled in size. Brush with egg and bake in preheated oven for 10-12 minutes or until brown and cooked through. Remove from oven and transfer to a wire rack to cool.
3. Meanwhile, to make the icing, combine the icing sugar mixture and boiling water in a bowl and stir until smooth. Place icing in a plastic bag. Cut a small hole in the corner and drizzle the icing over the toop of spiced fruit Danish. Set aside for 5 minutes to set.