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Professional Baker Teaches You How To Make CHERRY DANISH!
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Cherry Twist Danishes are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
CHERRY DANISH TWISTS
Yield: 12
Active Prep Time: 30 minutes
Resting Time: 90 minutes
Cook Time: 30 minutes
Ingredients
½ cup (125 g) cherry jam
1 cup (250 mL) pitted cherries (frozen, thawed or jarred), well-drained
1 egg whisked with 2 Tbsp (30 mL) of water, for brushing
½ cup (125 g) apricot jam or apple jelly
Directions
1. On a lightly floured surface, roll out the dough into a 12-inch (30 cm) square and trim the edges. Cut the dough into 12 1-inch (25 mm) strips. Twist each strip without stretching it too much and then shape the twist into a spiral. Place each Danish on a parchment-lined baking tray and tuck the end of the spiral underneath each pastry. Cover the tray with a tea towel and leave the pastry to rise for 90 minutes.
2. Preheat the oven to 375 F (190 C). Stir the cherry jam and well-drained cherries together. Brush each pastry with the eggwash and then drop a tablespoonful of the cherry filling into the centre of each Danish, using the back of your spoon to gently press down the dough in the centre, to hold the filling in place. Bake the Danishes for about 30 minutes, until they are a rich golden brown. Allow the Danishes to cool for 20 minutes on the baking tray.
3. To glaze the Danishes, melt the apricot jam or jelly in a small saucepot over medium-low heat (if using apricot jam, strain out the fruit pieces before using). Brush the jam or jelly over each Danish, let set for a minute and then serve.
The Danishes should be enjoyed the day they are baked.
TROPICAL FRUIT PINWHEEL DANISHES
These Danishes are shaped and baked, and then the lemon curd and fresh tropical fruit is added afterwards making them fresh and visually stunning.
Yield: 12
Active Prep Time: 50 minutes
Resting Time: 90 minutes
Cook Time: 20 minutes
Ingredients
Lemon Curd
¼ cup (60 g) unsalted butter, cut into pieces
6 Tbsp (75 g) granulated sugar (caster sugar)
zest of ½ a lemon
1 large egg
¼ cup (60 mL) fresh lemon juice
¼ tsp (1 mL) cornstarch (cornflour)
Danishes
1 egg whisked with 2 Tbsp (30 mL) water, for brushing
fresh tropical fruits, as is in season and available, such as: dragon fruit, starfruit, mangosteen, mango, kiwi, passion fruit, fresh coconut shavings etc
½ cup (125 mL) apricot jam or apple jelly
Directopms
1. Melt the butter, sugar and lemon zest in a saucepot over medium heat until the butter melts fully (the sugar will not dissolve at this point). Whisk the eggs lemon juice and cornstarch together and whisk this into the pot. Continue to whisk the curd over medium heat until it thickens and just begins to bubble, about 7 minutes. Pour this through a strainer and cover the surface of the curd with plastic wrap. Cool the curd to room temperature, then chill completely.
2. On a lightly floured surface, roll out the Danish dough into a rectangle 16-x-12-inches (40-x-30-cm) and trim the edges. Cut the pastry into twelve 4-inch (10 cm) squares. To make the pinwheel shape, cut a notch about 1 ½ inches (35 mm) from each corner towards the centre. Bring a point from each corner into the centre and press in firmly where all four points meet. Place the Danishes on a parchment-lined baking tray, cover with a tea towel and let the pastry rise 90 minutes.
3. Preheat the oven to 375 F (190 C). Press the centres of the Danishes, where the points meet, again, so that they stay in place when baking. Brush the Danish pinwheels with eggwash and bake for about 20 minutes, until a nice golden brown. Allow the Danishes to cool completely before topping.
4. To assemble, dollop a small spoonful of lemon curd in the centre of each Danish. Arrange small pieces of tropical fruit on top of the curd (you can play with the arrangements). Heat the apricot jam or apple jelly until bubbling (strain the apricot jam if there are fruit pieces) and brush this onto the fruit and Danish, to secure the fruit in place and add shine.
The Danishes should be enjoyed the day they are baked.
Shop Anna Olson Cookbooks:
Follow Anna on social media:
Follow Oh Yum on...
#OhYum
CHERRY DANISH TWISTS
Yield: 12
Active Prep Time: 30 minutes
Resting Time: 90 minutes
Cook Time: 30 minutes
Ingredients
½ cup (125 g) cherry jam
1 cup (250 mL) pitted cherries (frozen, thawed or jarred), well-drained
1 egg whisked with 2 Tbsp (30 mL) of water, for brushing
½ cup (125 g) apricot jam or apple jelly
Directions
1. On a lightly floured surface, roll out the dough into a 12-inch (30 cm) square and trim the edges. Cut the dough into 12 1-inch (25 mm) strips. Twist each strip without stretching it too much and then shape the twist into a spiral. Place each Danish on a parchment-lined baking tray and tuck the end of the spiral underneath each pastry. Cover the tray with a tea towel and leave the pastry to rise for 90 minutes.
2. Preheat the oven to 375 F (190 C). Stir the cherry jam and well-drained cherries together. Brush each pastry with the eggwash and then drop a tablespoonful of the cherry filling into the centre of each Danish, using the back of your spoon to gently press down the dough in the centre, to hold the filling in place. Bake the Danishes for about 30 minutes, until they are a rich golden brown. Allow the Danishes to cool for 20 minutes on the baking tray.
3. To glaze the Danishes, melt the apricot jam or jelly in a small saucepot over medium-low heat (if using apricot jam, strain out the fruit pieces before using). Brush the jam or jelly over each Danish, let set for a minute and then serve.
The Danishes should be enjoyed the day they are baked.
TROPICAL FRUIT PINWHEEL DANISHES
These Danishes are shaped and baked, and then the lemon curd and fresh tropical fruit is added afterwards making them fresh and visually stunning.
Yield: 12
Active Prep Time: 50 minutes
Resting Time: 90 minutes
Cook Time: 20 minutes
Ingredients
Lemon Curd
¼ cup (60 g) unsalted butter, cut into pieces
6 Tbsp (75 g) granulated sugar (caster sugar)
zest of ½ a lemon
1 large egg
¼ cup (60 mL) fresh lemon juice
¼ tsp (1 mL) cornstarch (cornflour)
Danishes
1 egg whisked with 2 Tbsp (30 mL) water, for brushing
fresh tropical fruits, as is in season and available, such as: dragon fruit, starfruit, mangosteen, mango, kiwi, passion fruit, fresh coconut shavings etc
½ cup (125 mL) apricot jam or apple jelly
Directopms
1. Melt the butter, sugar and lemon zest in a saucepot over medium heat until the butter melts fully (the sugar will not dissolve at this point). Whisk the eggs lemon juice and cornstarch together and whisk this into the pot. Continue to whisk the curd over medium heat until it thickens and just begins to bubble, about 7 minutes. Pour this through a strainer and cover the surface of the curd with plastic wrap. Cool the curd to room temperature, then chill completely.
2. On a lightly floured surface, roll out the Danish dough into a rectangle 16-x-12-inches (40-x-30-cm) and trim the edges. Cut the pastry into twelve 4-inch (10 cm) squares. To make the pinwheel shape, cut a notch about 1 ½ inches (35 mm) from each corner towards the centre. Bring a point from each corner into the centre and press in firmly where all four points meet. Place the Danishes on a parchment-lined baking tray, cover with a tea towel and let the pastry rise 90 minutes.
3. Preheat the oven to 375 F (190 C). Press the centres of the Danishes, where the points meet, again, so that they stay in place when baking. Brush the Danish pinwheels with eggwash and bake for about 20 minutes, until a nice golden brown. Allow the Danishes to cool completely before topping.
4. To assemble, dollop a small spoonful of lemon curd in the centre of each Danish. Arrange small pieces of tropical fruit on top of the curd (you can play with the arrangements). Heat the apricot jam or apple jelly until bubbling (strain the apricot jam if there are fruit pieces) and brush this onto the fruit and Danish, to secure the fruit in place and add shine.
The Danishes should be enjoyed the day they are baked.
Shop Anna Olson Cookbooks:
Follow Anna on social media:
Follow Oh Yum on...
#OhYum
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