Really? Not since you’ve been GF?
Then this recipe is for you. It’s easy. You can even make it ahead of time and bake fresh pastries in the morning without breaking a sweat. There’s even plenty to share because once they’re in the oven you can be sure neighbors will be ringing your doorbell.
This recipe is inspired by one of my favorite people, my lovely and very stylish spare-back-up mom. During those last few months when we talked on the phone the subject would never be about her illness – it would be about Danish pastry and the importance of wearing a flattering lip color.
To say she was obsessed with a good Danish is an understatement. I sent her a variety of Danish from a New York bakery and she critiqued them with great enthusiasm. She quizzed me on all things Danish Pastry (and lip color) to make sure I was paying attention.
That she was even thinking of me at the end was humbling. That she mailed me that final recipe (her ultimate Cheese Danish) which arrived a few days after she was gone was bittersweet. That she was still thinking of Cheese Danish was not at all surprising.
This GF recipe doesn’t require any advanced baking skill. But it does require patience. After mixing it up you’ll have to add a butter packet and do a little rolling and folding, but it is a very forgiving dough so no worries.
The easiest way to make the Danish is to prepare the dough the day before and let it rest overnight in the refrigerator. By the end of the day you’ll have several Danish rising in the refrigerator ready to bake in the morning. Think of a nice Danish for Sunday brunch – it takes no time at all to pull the formed dough from the refrigerator and let it rise a bit before baking. Warm Berry Danish – that’s a nice thing for any morning.
When you are making this, remember that it all began with a wonderful woman who knew that a good lip color is never a bad idea. Also, that love was bigger than a Danish, but that it was a good start.
|Flo’s Berry Danish, Gluten Free||
- 1 tablespoon yeast
- 2 tablespoons dry milk powder
- ½ teaspoon xanthan gum
- ½ teaspoon kosher salt
- ¼ teaspoon guar gum
- ¼ teaspoon pectin
- 88 grams or ⅓ cup superfine sugar
- 390 grams AP GF flour (196 grams superfine brown rice flour plus 97 grams each superfine white rice flour and tapioca starch/flour) (3 cups)
- 60 grams unsalted butter, room temperature (half stick or 4 tablespoons)
- 2 extra-large eggs plus 1 extra-large egg white (save the yolk for brushing dough)
- 1 teaspoon lemon juice (from a lemon)
- zest of one lemon
- ¼ teaspoon vanilla
- ¼ teaspoon pure lemon extract
- 225 grams or 1 cup whole milk, scalded and cooled to warm
- 115 grams unsalted butter, chilled room temperature (1 stick or 8 tablespoons)
- 3 teaspoons AP GF flour
- 1 jar favorite berry fruit spread (works better than jam)
- 76 grams powdered sugar, sifted (about ½ cup)
- 2-3 teaspoons water
- ¼ teaspoon vanilla
- In a large bowl combine the yeast, dry milk powder, x-gum, salt, guar gum and pectin with the superfine sugar and flour. Whisk to mix well. Add butter and mix with a fork until mixture looks like uneven coarse crumbs – be sure to leave large pieces of butter. In a small container blend eggs with lemon juice, zest, vanilla and lemon extracts. Add to flour mixture and blend with a fork. Add warm milk and stir with a fork until blended. Using a silicone spatula, fold the dough until everything is well mixed, scraping the sides. Cover bowl with plastic wrap and refrigerate at least 2-3 hours.
- Place one teaspoon of flour on a piece of plastic wrap. Place stick of butter on flour on plastic wrap. Add another teaspoon of flour to the top of the butter and cover with additional plastic wrap. Hit the butter with a rolling-pin to flatten the butter. Remove top plastic wrap and rearrange butter into a small 4 inch square placing pieces on top of one another. Dust with remaining flour. Replace plastic wrap and once again, hit it gently with the rolling-pin to flatten slightly. Roll to the size of a small square forcing the sides to line up (use the rolling-pin or your hand). Carefully place flat square (still in the plastic wrap) in the refrigerator to chill for a few minutes.
- Remove both chilled dough and butter packet from refrigerator. Using a silpat or parchment dusted generously with flour, place all the dough in the center. The dough might still feel sticky. Dust the top generously with flour and place a large piece of plastic wrap or parchment over the top. Pat the dough into a rough rectangle. Hit the dough with the rolling-pin smashing it into a larger rectangle, about 12 inches long and 4 inches wide.
- Remove butter packet from plastic wrap and place in the center of the dough. Fold edges over the butter (think of folding a letter with the butter in the center) and turn the dough clockwise so the folded edge faces you. Dust with more flour and cover with the same parchment or plastic wrap. Roll into a rectangle again. Fold like a business letter. Turn the dough once again so the fold faces you. Repeat the fold. Place dough in the refrigerator to chill for about 30 minutes to one hour.
- Repeat the fold and turn. And one more fold and turn. Refrigerate once again for about 30 minutes. Roll dough into rough rectangle. Slice into thirds. Each third will make about 6 Danish. Wrap and refrigerate the remaining dough.
- Place the dough on a flour dusted silpat or parchment. Dust the top of the dough with flour and cover with plastic wrap. Roll into a 12×8 inch-ish rectangle. It doesn’t have to be exact. You just want it to be fairly thin and long. Using a pizza cutter cut six long strands (cut the long way). The short side should be divided evenly into 6 pieces. Take each strand and roll it up like you are winding up leftover ribbon after wrapping a package. Each piece will look like a spiral of dough (think roll of ribbon). When you get just about to the end, tuck that end piece under the spiral. Between your hands, slightly flatten the spiral. Place on parchment lined baking sheet about 3 inches apart. 6-8 to one baking sheet. Sprinkle with a little water. Cover with plastic wrap. You can refrigerate them overnight just like this so that you can make Danish for breakfast.
- Remove from refrigerator and/or let them rise in a warm, draft free spot for about 45 minutes. Save the remaining dough for more Danish over the next few days.
- Preheat oven to 425 degrees. After the dough has risen and using the back of a spoon or a clean thumb (I use a one tablespoon measuring spoon because if looks like a small scoop) press the center of each Danish – make the dent as wide as you want leaving some dough untouched on the edges. Fill with as much or as little fruit spread as you like. Brush each with egg wash. Bake at 425 for about 5 minutes. Lower oven temperature to 350 and bake until golden brown and the internal temperature of each Danish is about 200 degrees – about 10-12 minutes more. Cool on a rack until just barely warm before adding icing.
- In a small bowl mix powdered sugar with 2 teaspoons of water and add vanilla. Drizzle or pipe over Danish. Give it a minute or two to set. And enjoy.