Meltaway Danish Recipe 395 Recipes

DANISH COFFEE CAKE

Steps:

• Place 1 cup flour in a large bowl, cut 1/2 cup butter into flour until mixture resembles coarse crumbs. Sprinkle with 2 tablespoons water; toss with a fork until mixture forms a ball. Divide into thirds. On a floured surface, roll each portion into a 9-in. x 6-in. rectangle. Place on greased baking sheets; set aside. , In a saucepan, bring salt and remaining butter and water to a boil. Add remaining flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread over the dough. Bake at 400° for 30 minutes or until puffed and golden brown. Cool for 10 minutes before removing from pans to wire racks., For icing, combine the butter, confectioners' sugar, vanilla and enough water to achieve desired consistency. Spread over warm coffee cakes. Sprinkle with walnuts. Store in the refrigerator.

MELTAWAY DANISH RECIPE - (3.9/5)

Steps:

• Dough: 1. Combine yeast and milk in bowl of standing mixer fitted with paddle attachment. 2. Mix on low speed. 3. Slowly add the sugar, orange zest, cardamom, vanilla extract, vanilla seeds (reserve bean for another use), eggs, and orange juice and mix well. 4. Change to the dough hook. 5. Combine the flour and salt and add 1 cup at a time, increasing the speed to medium as it is incorporated. 6. Knead the dough for 5 minutes, or until smooth. 7. Add a little more flour if it is sticky. 8. Transfer the dough to a floured baking sheet. 9. Cover with plastic wrap and place in fridge for 30 minutes. Beurrage: 10. Combine the butter and flour in the bowl of your mixer fitted with the paddle attachment. 11. Cream on medium speed for 1 minute. 12. Stop the mixer and scrape down the sides of the bowl and the paddle. 13. Cream for 1 minute more, or until smooth and lump free. 14. Set aside at room temperature. Putting it together: 15. When your dough that you have in the fridge has chilled for the 30 minutes, transfer it to a lightly floured work surface. 16. Using a rolling pin, roll the dough out to a rectangle about 18 x 13-inches and 1/4-inches thick. 17. The dough may be sticky. Keep dusting it with flour. 18. Spread the butter evenly over the center and right thirds of the dough. 19. Fold the left edge of the dough to the right, covering half of the butter block. 20. Fold the right third of the rectangle over the center third. 21. The first turn has now been completed. 22. Place the dough on a baking sheet, wrap it in plastic wrap and place in fridge for 30 minutes. (Before placing it in the fridge, take your index finger and with the tip of your finger press down in one corner. This indent marks your dough as having been turned 1 time.) 23. After 30 minutes has passed, place the dough lengthwise on a floured board (work surface). 24. The open ends should be to your right and left. 25. Using a rolling pin, roll the dough into another 13 x 18 inch, 1/4-inch thick rectangle. 26. Again, fold the left third of the rectangle over the center third and the right third over the center third. (No butter is placed on the dough this time). The second turn has now been made. (Now take 2 fingers, with the tips press down on your dough, this marks your dough as having been turned 2 times.) 27. Place in the fridge for 30 minutes. 28. After 30 minutes, remove from fridge and place lengthwise on your floured work surface. 29. Roll out dough as above for two more times (don't forget to mark each turn) for a total of four single turns. 30. Refrigerate the dough after the final turn for at least 5 hours or overnight. 31. The Danish dough is now ready to use. Meltaways: 32. Butter or prepare 2 muffin tins 33. Roll dough into 18 x 13-inch rectangle. ( If the dough seems very elastic and springs back when you roll it, let it rest for 5 minutes, then roll again. ) 34. Place dough in fridge for 15 minutes. 35. Cream together filling ingredients until smooth. 36. Spread filling evenly over the dough, leaving almost 1/4 inch of all the edges absent of filling. 37. Dampen edges with water. ( dough sticks to dough, so you don't want your filling to go all the way to the edge of your dough) 38. Starting at the long edge closest to you, begin to roll up the rectangle, like a jelly roll. 39. Roll tightly at first, then ease up and push the dough into a log. 40. Using a metal bench scraper or chef's knife cut the log about 1-1/2 to 1-3/4-inches apart and place in muffin tins. 41. Cover loosely with plastic wrap and let proof at room temp for at least 30 or 40 minutes. 42. Preheat oven to 400F. 43. Place a rack in the center of oven. 44. Bake for about, but no more than 10 minutes. 45. Rotate pans from back to front and turn oven down to 350F and bake 10 to 15 minutes more. 46. Do watch them the last 5 minutes, don't over bake. 47. Remove from oven and while warm, use the back of small ladle and very gently press down on the individual pastries. 48. Place a thin coating of glaze on each and sprinkle with nuts.