Sunday, May 20, 2012
Sourdough Cream Cheese Danish
Well, I think I can say that I have officially broken in my new kitchen! Nothing like christening it with sourdough and copious amounts of flour and butter to make a kitchen your own, and no better way to break it in than with another month of Sourdough Surprises!
With all the craziness this month, I totally waited until the last minute to make these - like, the very last possible second. We did a ton of shopping this morning, hitting up Walmart and the grocery store for some necessities, so we picked up some take-out chinese for lunch on our way home. My fortune cookie told me that my plans were going to be fulfilled perfectly today, and it was not kidding! While these danish's have what seems like to be a ton of steps, they are actually very easy to make. And while it seems like they also take forever to make, the majority of the time is actually down time, so they aren't too bad at all!
They turned out perfectly! The dough handled absolutely beautifully, and I am totally in love with laminated sourdough now! I will be making these again, and I am already thinking up all kinds of variations!
I am submitting these awesome danish to Yeastspotting, a weekly showcase of all these yeasted!
Check out the others who joined us this month! And don't forget to check out Sourdough Surprises tomorrow to see what we will be making in June (and join us!)
Sourdough Cream Cheese Danish ( adapted from txfarmer on The Fresh Loaf)
44 grams 100% mature starter
75 grams water
134 grams bread flour
361 grams all purpose flour
135 grams milk
77 grams egg
60 grams sugar
10 grams salt
7 grams instant yeast
41 grams butter, softened
all the levain
310 grams butter to roll in (do not mix this in the dough!)
Cream Cheese Filling:
226 grams cream cheese, room temperature
113 grams sugar
19 grams butter, room temperature
28 grams flour
21 grams egg, lightly beaten (this is a little less than half of a large egg, save the rest for the egg wash)
4.5 grams vanilla extract
Mix the levain and allow to sit at room temperature, covered, for 12 hours.
In the morning mix all the ingredients (except for the roll in butter) in the bowl of a stand mixer until combined.
Switch to the dough hook and knead for 3 minutes at the low speed and then 3 minutes at medium speed, until the dough is not sticky but not completely smooth, either.
Pat the dough flat, wrap in plastic wrap and place in the fridge for 2 hours to overnight.
Prepare the butter to roll in by placing the butter in the microwave for 5 second intervals until you can just squeeze the butter without it being too "room temperature".
Cut the butter into pieces and place on a sheet of waxed paper.
Cover the butter with a second sheet of waxed paper and smoosh the butter together a little bit.
Use your rolling pin to roll the butter out into a 7.5"x7.5" square.
Place the butter in the fridge until needed.
On a lightly floured surface, roll the dough out until it is an 11"x11" square.
Remove the butter from the fridge, and take off the top waxed paper layer.
Turn the butter out onto the dough square, so that the butter forms a diamond shape on the dough.
Lightly run your hands over the bottom layer of waxed paper to attach the butter to the dough, and remove the waxed paper.
Fold the dough into thirds and seal the edges.
Roll the dough out into an 8"x24" rectangle and fold into thirds again.
Wrap in saran wrap and place in the fridge for 1 hour.
Take out the dough, roll it into an 8"x24" rectangle and then fold into thirds.
Wrap it back in saran wrap, and place in the fridge for 1 hour.
Take the dough out, roll it into an 8"x24" rectangle, and then fold into thirds.
Place the dough in the fridge for 90 minutes.
Use this time to make the cream cheese filling:
Using a hand mixer, beat together the soft cream cheese and butter until incorporated.
Add the sugar and flour in three portions, mixing well after each addition.
Beat in the egg, then the vanilla.
Place in the fridge until needed, but bring to warm temperature before using.
Take the dough out of the fridge roll the dough out into 9x36 inches.
** If at any time during the next steps if it seems that the butter is getting too warm or the dough is getting elasticy, stop what you are doing and let it sit in the fridge for an hour!
Using a pizza cutter type tool, cut the dough into 4.5"x4.5" squares.
Place a small dot of the cream cheese filling in the center of the square and fold all four corners into the center.
Allow the squares to rise at room temperature for 3-4 hours. If any seals open during this time, just press them back into the center.
Preheat your oven to 425.
Mix the remaining egg from the cream cheese mixture with 1 tsp of water and give all the pastries an egg wash.
Squeeze the cream cheese filling into the center of each square and decorate with fresh fruit of your choice.
Bake at 425 for 10 minutes, and then lower the temperature to 375 and bake for an additional 15 minutes more.