Wednesday, May 30, 2018

Raspberry Danish Twist - Entenmann's Style

For the full article, head over to The Nosher!

Entenmann’s Style Raspberry Danish Twist
Makes two danishes, or one large one
For the danish-
  • 1 cup milk, warmed
  • ⅓ cup sugar
  • 1 packet (7 g) active rise yeast
  • 3 cups (450 g) all purpose flour, plus more for dusting or as needed
  • 1 Tablespoon vanilla powder, or 1 vanilla bean (split, and seeds scraped out)
  • 1 teaspoon kosher salt
  • 2 large eggs, at room temperature
  • ½ cup (1 stick) unsalted butter, cubed and at room temperature
  • 1 cup raspberry jam
  • 1 egg yolk plus one teaspoon of water, for the egg wash
For the icing-
  • 1 cup sifted powdered sugar
  • 1½ Tablespoons milk or water
  • 1 teaspoon vanilla powder or ½ a teaspoon vanilla extract
Grease two 8 x 6 baking dishes and line with parchment paper. You can also make one large danish in a 9 x 11 baking dish.
Heat the milk until warm to the touch but not too hot, about 100°F. Add the sugar and active dry yeast to the milk, and allow the yeast to proof for 5-10 minutes. The yeast will get foamy and bubbly, if it doesn’t your milk may have been too hot or too cold and it is best to start again.
In the bowl of a stand mixer with a paddle attachment, combined the flour, salt, and vanilla powder. Alternatively, you can make the dough by hand, you will just need to mix and knead for longer.
Add the milk and yeast mixture to the dough, along with the two eggs. On medium, mix until a very shaggy dough is formed. Next, with the mixer still on medium, add the room temperature butter one cube at a time; allow each piece of butter to incorporate before adding the next. Once all of the butter is incorporated, the dough will appear smoother and stickier. Switch the paddle attachment for the dough hook, and mix on medium speed for 5-6 minutes, or until a soft, smooth, elastic dough is formed. It will start out looking very sticky and wet, but will ball around the dough hook towards the end. If it looks too wet and does not start forming a ball, you can add a few tablespoons of flour to help with the consistency.
Gently transfer the dough to a lightly greased bowl (it will be very soft and pour out), and cover it with a damp clean kitchen towel. Allow the dough to rise until roughly doubled in size,1-2 hours, depending on the temperature in your kitchen.

Once the dough has risen, punch it down and divide it in half. You can make two 8 x 6 raspberry danish twists at this time, or freeze half the dough for future use (just allow it to defrost and come up to room temperature). Dust a clean surface with flour, then take one half of the dough and divide it into three equal balls. Roll each ball into a strand that is about an inch longer than the length of the baking dish, then gently twist each strand and fit them in lengthwise into the baking dish. Cover with a lightly damp clean kitchen towel, and let the dough rise again for another 15-20 minutes.
Preheat the oven to 350°F. Add the jam to the danish. Between the 3 strands of dough, you’ll make two strips of jam, each about a ¼ cup of worth of jam, or ½ a cup per danish (if using a larger dish, simply evenly add jam between each strand). I gently nudge the stands apart, and with a spoon, fill with jam between the strands. Brush the top of the dough with the egg wash. Bake for 25-30 minutes or until deep golden brown on top. Rotate once halfway through baking.
Once baked, allow to cool on a rack. While the cakes are cooling make the icing. Once mostly cooled, you can ice the cakes by drizzling the icing free form with a spoon, or you can fill a small ziplock back with the icing, and snip off a small piece of the corner to ice in any design you prefer.

Thursday, May 10, 2018

Rhubarb Strawberry Galette

Galettes are just about my favorite thing to bake. I like the ratio of dough to filling. I like that the results of most galettes aren't too sweet. And I love the beauty of the arrangement of fruit against a browned flaky crust.

I use my go-to crust recipe/ratios for every galette, but for the filling I rarely use a recipe. I'll use fruit that's in season, toss them with sugar, vanilla/lemon zest, and let them hang out for an hour while the dough is chilling in the fridge.

This galette was no different. I had a bunch of rhubarb that I brought home from work, and I had a handful of good strawberries too. I also had some rye flour I wanted to use up. The rye flour went into the dough, and the fruit got added to the filling. A short time later, the galette came out of the oven, warm and fragrant. This galette is perfect for any beautiful spring day.

Rhubarb Strawberry Galette
For the crust:
  • 1 cup all purpose flour
  • 1 cup rye flour (or all purpose flour)
  • 2 Tablespoons sugar
  • 3/4 teaspoon kosher salt
  • 2 sticks butter, cold and cubed
  • 1 Tablespoon apple cider vinegar
  • 3-4 Tablespoons ice water
  • 1 egg yolk + 1 teaspoon of water (for the egg wash)
  • Turbinado sugar, to sprinkle on top
For the filling:
  • 1 lb rhubarb, cut into equal-sized pieces
  • 1 cup strawberries, halved or quartered depending on size
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
For the crust:

In a food processor: pulse the flour, rye, sugar, and salt together. Add the cubed cold butter and pulse until pea-sized crumbs form. Add the apple cider vinegar and ice water and pulse until the dough just gets combined and forms a ball. Be careful not to over-mix.

By hand: whisk together the flour, rye, sugar and salt. Add the cubed cold butter and combine with the flour with a pastry cutter or by hand until pea-sized crumbs of dough form. Add the apple cider vinegar and ice water and incorporate quickly with your hands until a ball of dough is formed. Be careful not to over-mix.

Form the dough into a round disc shape, and tightly cover with plastic wrap. Allow the dough to chill for at least 1 hour, or overnight.

For the galette:

Combine the cut rhubarb and strawberries with the sugar and vanilla. Allow to sit for 1 hour.
Preheat the oven to 375°F.

Roll out the dough into a circle about 1/4" thick. The edges don't have to be perfectly round, and the dough doesn't have to be a perfect circle either. Transfer the dough onto a parchment-lined baking sheet

Add the macerated fruit to the dough, leaving a 2-3" border around the perimeter. Fold over the dough over the fruit, overlapping as you fold each piece.

Brush the dough with egg wash and sprinkle with Turbinado sugar. You can sprinkle the inside of the galette with sugar if you like it extra sweet, too.

Bake for 45-50 minutes, or until golden brown with tender rhubarb.

Serve warm or at room temperature. Keeps at room temperature. covered, for 1 day.