Berry and Cheese Danish Recipe From Scratch

I don't bake danishes ofttimes, I would say I do it quite infrequently. Every example I score the motivation to micturate laminated roll dough from lesion, I go for making croissants. This dimension around I had a secure pick of saucy fruit and berries in the kitchen, and I could not resist the influence to use them with my roll dough.

I forgot to hold my sourdough official out of the fridge and nutrient it in instant for making lift, so I exclusive misused poolish, which can be precooked kinda quick. Remaining than that, I misused Afrasian Roberston's direction for roll dough, cut in half.

The number between the bun dough that uses leaven and the one that doesn't is subtle, but broad for a perspicacious surface. Substance makes the dough solon flavorsome, adding a thin proffer of buttermilk. I maturate that breads and pastries that use unbleached matter lowest person, too, and don't go limp as apace. Still, these danishes that victimised only poolish revolved out spectacular and could cell their own quite easily.

Berry and Cheese Danish Recipe From Scratch

Yields about 12 danishes

Ingredients

7.5 oz / 225 g milk whole or 2%
6 1/2 oz / 300 g poolish (see notes)
1 1/16 lbs / 500 g bread flour
2 1/2 tsp / 14 g salt
3 Tbsp / 42.5 g sugar
1 tsp / 5 g active dry yeast
For lamination:
7 oz / 1.75 sticks / 200 g cold unsalted butter
1/4 cup flour
For egg wash
2 large egg yolks
1 tsp heavy cream or milk
For Cream Cheese Filling:
8 oz / 240 g cream cheese at room temperature
8 Tbsp / 62 g powdered sugar
1 Tbsp milk whole or 2%
1 tsp vanilla extract

Instructions

Have your poolish ready beforehand. Bring milk to room temperature or microwave for about 40 seconds. In a large bowl, stir poolish and milk together. Mix in the rest of the ingredients. Cover with saran wrap and let sit at room temperature for about half an hour.
Knead the dough in the bowl for 20 seconds, cover and let ferment at room temperature for 1.5 hours, doing stretch and folds every half an hour. Stretch and fold technique is where you take a corner of dough, stretch it and then fold onto itself. Repeat once for each of the four corners.
Lightly dust the dough with flour, transfer into a plastic bag, flatten into a rectangle, and refrigerate for 2 hours.
Mold the butter and 1/4 cup of flour into a 6 x 10 inch rectangle. Do it quickly to avoid letting the butter warm up. I use a pre-shaped envelope made from parchment paper for this task. I cut butter into small cubes, mix with flour, and place into the parchment paper envelope. Then, using a rolling pin, I pound, press and roll it to mold it into a rectangle. Put in the fridge
Take out the dough from the fridge and roll out into a 8 x 12 inch rectangle.
Take out the block of butter from the fridge and lay it horizontally on the dough. It should cover about ⅔ of the length of the dough.
Fold the left and the right side of the dough as you would fold a letter. Turn the dough 90 degrees and roll it out into a rectangle measuring about 8 x 12 inches. Do the fold again, cover with saran wrap and refrigerate for 1 hour.
Take the dough out of the fridge, roll out to a 8 x 12 inch rectangle and fold. This is the second turn.
Refrigerate for 1 hour and do a third turn. If you want to use the dough later, place it into a freezer proof bag and freeze for up to three days. The night before using the dough, transfer it into refrigerator.
After the third turn, if using immediately, let the dough relax in the fridge for half an hour, then take out and roll out to about 10 x 18 inch rectangle. The dough should be about ½ inch thick.
Using a pizza cutter, cut the dough into 12 equal size squares. Transfer the squares onto a parchment paper lined baking sheet.
Prepare cream cheese filling. Place cream cheese, powdered sugar, milk and vanilla extract into a medium size bowl. Using a hand mixer mix all the ingredients until the filling is smooth and fluffy, about 2 minutes.
Put about a tablespoon of cream cheese filling on top of each square and spread a little into a circle about half size the square. Put berries on top and gently press to set them into filling. Cover with plastic wrap and let rise at room temperature for about 1.5 to 2 hours.
Preheat oven to 425 F.
Prepare egg wash by whisking briskly egg yolks and cream or milk. Brush the tops of croissant with the egg wash.
Bake for about 20-30 minutes , until the danishes are deep golden brown, crisp and flaky.