Apple Cinnamon Danish


           This week has been crazy! Yesterday, I got 2 orders to make Pumpkin Rolls and 1 order for an Apple-Cinnamon Sweet Bread with Dried Cranberries. That is 3 things to make and i’m getting paid! I’m going to have a busy day on Tuesday :). I wanted to bake this weekend but, I wanted to try something difficult. Well, I chose to do an Apple- Cinnamon danish. I got the recipe from Good Eats N’ Sweet Treats , but I did change a few things. This danish takes so long to do! It takes a total of two days so I reccomend to make this danish ahead of time. But the time is sooooo worth it! It was sooo super delicious. The Apple Filling just makes everything better! But be careful, this bread is addicting 🙂

Danish Dough-
1 tablespoon of active dry yeast
3 1/4 cup of all-purpose flour
1/4 cup of orange juice
1/3 cup of milk ( I used 1% milk)
1/2 cup of sugar
1/2 vanilla bean, split lengthwise and scraped
1-2 teaspoons of vanilla extract
2 large eggs
1 teaspoon of salt
3/4 teaspoon of ground cinnamon

Butter Block-
3/4 cup of butter ( 1 1/2 cticks)
1/4 cup of all-purpose flour

Apple Filling-
4 medium apples, peeled and diced into 1/4 inch pieces
1/2 vanilla bean, split lengthwise and scraped
2 teaspoons of vanilla extract
4 tablespoons of unsalted butter
2 teaspoons of ground cinnamon

Glaze-
1 cup of powdered sugar
1 tablespoon and 2 teaspoons of heavy cream
1 teaspoon of milk ( I used 1% milk)

1. In a large bowl, dissove the yeast and 1 tablespoon of white sugar in the 1/3 cup of lukewarm milk. Cover it and let the yeast proof for 5 minutes.

2. After it is done proofing, using an electic mixer, add in the sugar, vanilla, vanilla extract, eggs, cinnamon, and orange juice.

3.Then, add in the flour and salt, and mix untill the dough is sticky and  looks like the picture above.

4. On a lightly floured surface, knead the dough for 5 minutes and form it into a ball.

5. Lightly spray a medium bowl with cooking spray (pam) and lace the ball in the bowl. Then, spray a piece of plastic wrap with cooking spray and cover the bowl.

6. Refrigerate the dough for 30 minutes. 

7. Butter Block- (While the dough is in the refrigerator)In a medium bowl, uising an electric mixer, mix together the flour and butter until it is creamy. Set the bowl aside.

8. Next, on a lightly floured surface roll the dough out into a 13×18 rectangle that is 1/4 inch thick.

9. Spread the butter/flour mixture  over 2/3 of the dough.

10. Fold the left third of the rectangle over the center third. Fold that over onto the right third.

11. Place the dough on a baking pan and cover it with plastic wrap. refrigerate the dough for 30 minutes.

12. Complete steps 8-11 three more times for a total of four turns. (You only need the butter block once) On the last turn, refigerate the dough for 5 hours or overnight.

13. Cut the dough in half. Then on a lightly floured surface, roll the dough into an 8×10 rectangle.

14. Apple filling- Melt the butter on a saute’ pan on medium heat untill the butter is at a lkght brown color.

15. Then add in the diced apples, sugar, vanilla bean, cinnamon, and vanilla extract.

16. Place the half of the apple filling onto the middle of the rectangle dough.

17. On each side of the dough, make parallel 5 inch long cuts.

18. Starting at the top, fold the flaps over one another and press down on the sides of each flap.
19. Spray a pice of parchment paper with cooking spray and place it on top of a baking sheet.

20. Place the bread onto the piece of parchment paper.

21. Egg Wash-In a small bowl, whisk together 1 egg and 1 egg white. Lightly coat the braid with the egg mixture.

22. Repeat steps 16-18 and 21 for the other half of the dough. Now you have 2 seperate braids.

23. Spay a piece of plastic wrap with cooking spray. Then, cover the 2 braids with the plastic wrap. Let the dough rise for 2 hours.

24. Pre-heat the oven to 400 degrees.

25. Remove the plastic wrap and bake the braids for 10 minutes. Then, lower the temperature to 350 degrees and turn the baking sheet so the side of the braid that was in the back is now facing the front of the oven. Bake for 10-11 more minutes.

26. Glaze- In a medium bowl, using an electic mixer, mix together the powdered sugar, heavy cream, and milk untill the glaze is thick and creamy.

27. Place parchment paper on the bottom of a cooling rack. Once the braids have finished baking, place them on the cooling rack. Then, spread the glaze over the braids.

28. Wait 10-20 minutes for the braids to cool. Finally, ENJOY the danish!

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2 thoughts on “Apple Cinnamon Danish

  1. ugh girl why didn't you tell me bout these, I love apples and the Danish, and that tasty cream stuff, on top, you can bake like the singers form the band KISS can sing and that is fine by me cos they're my fav band for life, like I love those guys, how old are they now? like twenty something, anyway yo baking skills are #b-e-a-u-t-f-u-l. I wish my daughter had a talent other than playing the banjo on the front porch, while Buzz, that's our dog, is tied to the porch howling to the terrible sound of that disgusting instrument, anyway keep on a baking cos your the best I've seen so far.

    Like

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