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.