Mock Danish Dough
 
 
Serves: 24 Snail danish
Ingredients
  • Dry Yeast 1 Tablespoon + ¼ teaspoon (7g)
  • Milk *any milk is fine ½ cup (120ml) (warmed to about 105°F)
  • All Purpose Flour 3 cups + 3Tablespoons (415g)
  • Granulated Sugar ¼ cup (50g)
  • Salt 1 teaspoon
  • Nutmeg ¼ teaspoon
  • Cardamom 1 teaspoon
  • Baking Powder ¼ teaspoon
  • Unsalted Butter 16 Tablespoons (226g)
  • Eggs large 2 (100g)
Instructions
  1. Sprinkle the yeast over the warm milk and let stand for about 5 minutes until frothy
  2. Place the flour, baking powder, salt, granulated sugar, nutmeg & cardamom in the work bowl of your food processor with a dough blade attachment and pulse to combine
  3. Add the cold diced butter to the flour in the food processor and pulse until the butter is evenly distributed and there are small bits of butter throughout.
  4. Add the eggs and the yeast / milk mixture and pulse until the dough just barely comes together to a sticky mass.
  5. Turn out to a lightly floured work surface and knead about 10 times to form a very loose, no longer sticky ball.
  6. Transfer the dough to a lightly oiled bowl and let it double in size in a warm, draft free spot for almost 1 hour.
  7. While you are waiting for the dough to double, prepare the cheese filling recipe and cinnamon schmear as listed below
  8. After the dough has doubled, press out the gasses and roll to about 18" X 12" as shown in the video then spread with cinnamon danish schmear
  9. Fold the dough over onto itself and it will now be about 12" X 9"
  10. Re roll gently so you do not squish out the filling, but get it back to about 12" x 18"
  11. Cut the dough into strips that are about 1" wide and then form the snails as shown in the video tutorial
  12. Place each snail onto a parchment lined sheet pan spaed approximately 2" apart and fill the centers with cheese filling or fruit filling
  13. Egg wash the snails and allow to rise again in a warm spot until puffy and growing in size. (about 1 hour)
  14. Bake immediately in preheated 350°F oven until golden brown (approx 12- 15 minutes depending on the size of your danishes)
  15. Brush with melted apple jelly as soon as they come out of the oven, but wait until they are cool to glaze with sugar icing or confectioners sugar
Notes
As with any yeast pastry they will begin to stale after the first day.

To prolong staling wrap buns individually in plastic wrap or store in the freezer after cooling, wrapped well, for up to 2 weeks. Thaw before serving and warm in the oven for 5 minutes to freshen them up
Recipe by Gretchen's Bakery at https://www.gretchensbakery.com/fruit-and-cheese-danish/