Danish Dough

1 Dough, 3 different danishes

Dough Ingredients

Sponge

Dough

For the sponge, mix water, yeast, and flour and let stand for 5 minutes.
For the dough, add all-purpose flour, cake/pastry flour, sugar, salt, and 60g of cold butter, and mix on low speed with the hook.
Add the remaining butter, small pieces at a time, and mix until the dough is elastic, but the butter pieces are still visible.
Let dough stand for 30 minutes then chill dough for at least 2 hours.
Roll the dough to 18"x10" and do the book dough method by folding both ends of the dough to the middle and folding it over again like closing a book. Wrap the dough and chill for 1 hour.
After 1st hour, roll the dough out again to 18"x10", turn over and fold into thirds, cover, and chill for 1 hour.
Repeat step 7 for one more time and chill overnight before using.

For the topping, mix butter, sugar, honey, cinnamon, and salt together until incorporated.
Drop one small scoop of topping into the mold then sprinkle pecans on top.
For the schmear, cream butter and sugar until smooth and fluffy. Then add the remaining ingredients and whip until a smooth paste and set aside.
Use 1/3 of the Danish dough recipe, and roll the dough to a 1/4" rectangle.
Spread schmear evenly leaving 1/2" on the bottom for egg wash. Egg wash the bottom edge.
Roll from the top of the dough tightly down towards the egg-washed edge.
Cut the end of the dough and discard, cut into 1/2" inch thick pieces, and place on top of the sticky bun topping.
Proof until it doubles in size, about 1 hour.
Preheat your oven to 350F.
Throw some ice cubes at the bottom of the oven and bake at 350F for 15 minutes.
Flip out the sticky buns from the pan as soon as they come out of the oven.
Time to TASTE!!!

Roll out Danish dough (1/3 of the recipe) to 1/4" thick.
Brush the dough with water then sprinkle cinnamon sugar evenly leaving 1/2" at the bottom of the dough empty.
Fold the dough from top to bottom in half and press down with the heel of your hand to seal the bottom edge. Then fold from top to bottom again in half but do not seal the edge.
Cut into 1/2" thick slices.
Unfold the dough strand, stretch the dough slightly, and roll both ends in opposite directions to create a spiral, then roll into a round shape making sure to tuck the end of the dough under.
Proof until they double in size, about 45 minutes.
Preheat your oven to 350F.
Press down the center of the dough slightly with your fingers and pipe in your desired jam.
Egg wash edges of the dough, and bake at 350F for about 22 minutes or until they are golden brown.
Make a glaze by taking apricot jam and mixing it with hot water.
Make a simple icing by taking some water or milk and mixing it with powdered sugar until you get the desired consistency.
Once Danishes have cooled, glaze with apricot or clear glaze, then stripe with icing.
Time to TASTE!!!

Make the filling by combining all ingredients and mixing until smooth.
Roll out Danish dough (1/3 or recipe) to 1/4" thick.
Cut into desired size squares.
Fold in each corner to the center and press down firmly.
Egg wash the dough.
Pipe cream cheese filling in the middle of each dough.
Proof until they double in size, about 1 hour.
Preheat your oven to 350F.
Bake at 350F for 15-20 minutes or until golden brown.
Top cream cheese with fresh fruits.
Make a glaze by taking apricot jam and mixing it with hot water. Glaze tops of Danishes.
Time to TASTE!!!