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December 12, 2019

December Recipe of the Month: Candy Cane Danish

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Ingredients:
Dough
1 1/3 tsp Active dry yeast
1/2 c warm water(98-102 degrees)
2 oz brown sugar
3 TBSP  sour cream
1/2 tsp vanilla
3 oz eggs( 1 large egg and 1 yolk)
1 oz butter(melted)
11 oz all-purpose flour
1/2 tsp salt
pinch of cardamom(optional)
for lamination
4 oz butter
1tsp flour
filling
1/2 cup of cherry/ raspberry/ strawberry jam
4 oz cream cheese
1 oz egg( the egg white from above)
3 TBSP of brown sugar
Icing
2 TBSP butter
1 cup powder sugar
1/4 tsp vanilla
1-3 tsp milk
Add Yeast and Sugar to warm water in mixing bowl- use your dough hook attachment. In a separate bowl, melt butter and add sour cream. mix until combined. Add vanilla and eggs to slowly add them to butter mixture. Add butter/egg mixture to your water. Mix just until combined. Add flour, salt, and cardamom. Mix until the dough pulls away from the sides. Refrigerate dough for 2 hours.
In the meantime, mix together butter and flour for lamination. Place in between two pieces of parchment and press into a 5x4" rectangle. Place in the fridge until the dough is ready. Butter should be cold for lamination but don't put in the fridge for longer than 30 min or it will be too hard.
You will now laminate your dough- see our last week's blog post for the in-depth instructions on how to do this.  3-4 turns for danish dough. About 1 less than you would do for croissant dough.
Refrigerate overnight
Pull out and roll out into a rectangle that is about 1/4" thick and about 18x8".DSC_0708
Take a pair of kitchen sheers and cut 1 1/2" strips on the long side of your dough. They should be about 3/4" thick. You should get about 24-30 on each side. Make sure to count so you have an equal amount for the pleating.
Mix together your favorite kind of red jam(Our pastry chefs use their homemade whole fruit jam!) And cream cheese, egg, and sugar. Set aside. The mixture should be kind of thick, similar to a filling for a cheesecake.
Using a pastry bag, pipe a stipe of your filling directly in the center of your pastry dough. Your stripe should be about 2" wide. You want a nice amount inside but not so much it explodes out of the pleating while baking.
Then you will take the strips you cut and alternating each side pleat them together. Make sure to kind of tuck them into each other and pinch so your pleats don't come undone while baking.
Once you have it pleated transfer to a parchment lined  sheet pan. Gently shape into a candy cane.
Let rest and rise until it has grown a little less than double. I like to brush mine with cream and sprinkle with turbonado sugar but that is optional.
Bake at 350 for 25-30 minutes. Pull out and cool completely,
Mix together butter, powder sugar, vanilla and milk to make an icing and glaze over the top.
If you have any questions let us know! Happy Holidays!!

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