Brown Sugar-Cinnamon Danish
Brown Sugar Cinnamon Danish
- 1 recipe Danish dough (recipe follows)
- 3/4 cup packed Domino® Dark Brown Sugar
- 1/2 teaspoon ground cinnamon
- Zest of 1 orange
- 1 tablespoon fresh orange juice
- Pinch of salt
- 1 large egg, lightly beaten
Line a baking sheet with parchment paper; set aside. Cut Danish dough in half. Roll out each half to a 12-inch square. Transfer to prepared baking sheet, stacking the dough squares with a sheet of parchment paper between. Transfer to refrigerator; chill for 20 minutes.
Remove chilled dough from refrigerator. Transfer one dough square to work surface. Place an 11-inch bowl, upside down, in the middle of dough and cut around bowl to form an 11-inch circle using a pastry wheel or sharp knife. Transfer circle of dough to a parchment-lined baking sheet.
Combine dark brown sugar, cinnamon, zest, juice and salt in a small bowl. Spread mixture over dough circle, leaving a 1/2-inch border around perimeter. Repeat cutting process with remaining dough square. Brush border with beaten egg and cover with remaining piece of dough. Pinch edges to seal. Reserve egg wash.
Place a 3-inch bowl, upside-down, in the center of the 11-inch circle. Using a paring knife, cut dough circle into quarters from the center to the edge. Then cut each quarter into thirds.
Working with two adjacent portions of dough, twist away from one another in a full circle so that the top of the dough remains facing upwards. Repeat process working around the circle of dough. Pinch edges of twists together to seal. Cover lightly with plastic wrap. Let stand at room temperature until doubled in size, about 45 minutes. Brush with remaining egg wash.
Preheat oven to 375 degrees. Transfer to oven with a sheet of foil on the rack below. Bake until deep golden brown all over, 25 to 30 minutes. Let stand for 5 minutes on cookie sheet. Using a large spatula, slide Danish from parchment paper to a wire rack to cool completely.
- 1 cup warm milk (110 degrees)
- 2 envelopes (1/4 ounce each) active dry yeast
- 1 pound 4 ounces (about 4 1/2 cups) plus 2 tablespoons all-purpose flour, plus more for dusting
- 1/3 cup plus 1 tablespoon Domino® Granulated Sugar
- 1 tablespoon coarse salt
- 1/2 teaspoon ground cardamom
- 1 pound (4 sticks) unsalted butter, room temperature, cut into tablespoons
- 2 large whole eggs, plus 1 large egg yolk
- 2 tablespoons all-purpose flour
In a small bowl, sprinkle the yeast over the warm milk; stir until dissolved. Let sit until foamy, about 5 minutes. In the bowl of an electric mixer fitted with the dough hook, combine the flour, sugar, salt, cardamom, and 4 tablespoons butter; beat on low speed until butter is incorporated and the mixture resembles coarse meal, 3 to 4 minutes. Pour in the yeast-milk mixture; mix until dough just comes together. Add the eggs and yolk; mix until just combined, 2 to 3 minutes. Do not overmix.
Turn out the dough onto a lightly floured work surface, making sure to include any loose bits left at the bottom of the bowl. Gently knead to form a smooth ball, about 30 seconds. Wrap well with plastic, and refrigerate at least 2 hours or overnight.
Paddle remaining 3 1/2 sticks of room temperature butter, cut into tablespoons, with 2 tablespoons of flour. Form flour and butter mixture into a 12-by-10-inch rectangle on a sheet of plastic wrap. Refrigerate 15 minutes or up to 1 day. On a lightly floured work surface, roll out dough to an 18-by-10-inch rectangle, a little over a 1/4 inch thick, keeping the corners as square as possible. Remove any excess flour with a dry pastry brush. Remove butter from refrigerator and let stand at room temperature until it reaches the consistency of the dough. With a short side facing you, place butter mixture over 2/3 of the dough. Fold the unbuttered third over as you would a business letter, followed by the remaining third. This seals in the butter.
Roll out dough again to an 18-by-10-inch rectangle, then fold dough into thirds as described above; refrigerate for 1 hour. This is the first of three turns. Repeat rolling and folding two more times, refrigerating for at least 1 hour between turns. To help you remember how many turns have been completed, mark the dough after each one: make one mark for the first turn, two for the second, and three for the third.
Refrigerate dough, tightly wrapped in plastic, for at least 4 hours or overnight. Dough can also be frozen, tightly wrapped in plastic, for up to 2 weeks; before using, thaw the dough in the refrigerator overnight.
Makes 3 1/4 pounds.
Recipe as featured on Martha Bakes.