Food Network: Danish Dough

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Danish Dough
Recipe Courtesy of Emeril Lagasse

Ingredients
3/4 cup warm water (105 degrees F to 115 degrees F)
1/2 cup milk (105 degrees to 115 degrees F)
1 teaspoon pure vanilla extract
1/4 ounce dry active yeast
1/4 cup sugar
1 teaspoon salt
4 cups flour
1/2 teaspoon cardamom
1 egg yolk
flour for dusting, about 1/2 cup
2 sticks (8 ounces) cold unsalted butter

2 eggs beaten with 1 tablespoon of water
3 tablespoons sugar
1 tablespoon ground cinnamon
12 tablespoons sweetened cream cheese
12 teaspoons raspberry jam
1 cup almond filling
1 cup crushed almonds
1/2 cup apricot glaze

Directions
In the bowl of an electric mixer, combine the water,
milk, vanilla and yeast together. With the mixer fitted with a dough hook, on low,
beat the mixture for about 4 minutes to dissolve the yeast. Sift the sugar, salt,
flour and cardamom together. Add this mixture and the egg yolk to the yeast

mixture. Mix on low speed until it lightly comes together, then increase the speed
to medium and beat until the mixture pulls away from the sides of the bowl, forms
a ball, and climbs slightly up the dough hook. Remove the dough from the bowl and
let rest in the refrigerator for 15 minutes. On a floured surface, place the
butter. Lightly dust the top of the butter with flour. Using a rolling pin,
lightly pound the butter until flat. Fold the butter in half and continue to pound
the butter until the butter is workable. Using your hands, shape the butter into a
8-inch square. Remove the dough from the refrigerator and place on a second
floured surface. Roll the dough into a 16 inch square. Place the butter in the
center of the dough. Fold the ends of the dough in towards the center, forming a
package. Lightly press the ends into the dough, sealing the package completely.
Carefully lift the package off of the surface and redust the surface with flour.
Lay the package back down on the floured surface. Using a rolling pin, roll the
dough out to about a 24-inch rectangle. Fold one end of the dough into the center,

then the other end, so that it resembles a letter, and forms a square. (You should
have three layers of dough) Place the dough in the refrigerator and allow the
dough to rest for 25 minutes. Roll out the dough a second time, forming a
rectangle. Repeat the folding process from above two more times, making sure the
dough rests between turns. The following directions are for two types of Danish
pastries:

For Cinnamon Rolls:

Roll the dough out 1/4 inch thick. Egg wash the dough. Sprinkle the sugar and
cinnamon over the egg wash. Starting at the bottom, roll the dough up lengthwise,
forming a jelly-roll. Cut the pastry into 1-inch slices. Place the slices,
cinnamon and sugar side on a parchment lined baking sheet and let rise for 30 to
40 minutes. Preheat the oven to 400 degrees F. Brush the tops of each pastry with

the egg wash and bake for 10 minutes. Reduce the heat to 350 degrees F and
continue to bake for 10 minutes or until browned and crisp. Brush the pastries
with the glaze and serve warm.

Directions
For Pinwheel:

On a floured surface, roll the dough out 1/4 inch thick. Cut the dough into 12
(4-inch) squares. Brush the edges of the dough with the egg wash. Add a spoonful
of the cream cheese filling to the center of the square. Place a teaspoon of the
jam in the center of the cream cheese. Cut diagonally from each corner to within
3/4 inch of the center. Fold the four alternate points to the center, pressing
them down lightly to hold them in place. Place the pastries on a parchment lined
baking sheet and let rise for 30 to 40 minutes. Preheat the oven to 400 degrees F.

Brush the tops of each pastry with the egg wash and bake for 10 minutes. Reduce
the heat to 350 degrees F and continue to bake for 10 minutes or until browned and
crisp. Brush the pastries with the glaze and serve warm.

Yield: 12 servings

Directions
For Bear Claws:

Roll the dough out to 1/4-inch thick. The longer the dough the more claws yielded.
Egg wash the entire piece of dough. Spread a thin layer of almond filling
horizontally down the center third of the dough. Fold the bottom third of the
dough up to cover the filling. Fold the top third of the dough down, like your
folding a business letter. Egg wash the dough. Sprinkle with crushed almonds. Cut

the dough into 1-inch pieces, crosswise (the shorter end). Make three slashes into
the sides of each piece and spread gently into a horse-shoe shape to separate the
toes. Proof until dough in size about 15 to 20 minutes. Preheat the oven to 400
degrees F. Bake for 10 minutes. Reduce the heat to 350 degrees F and continue to
bake for 10 minutes, or until golden and crispy. Remove from the oven and brush
with the apricot glaze and serve.