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Preheat oven to 375 degrees. Turn out dough onto a lightly floured surface. Divide into 7 equal pieces (about 6 ounces each). Roll each piece into a 10-inch round, and cut into a 9-inch circle using the bottom of a 9-inch cake pan as your guide. Place 1 dough circle on a baking sheet, and bake until edges are golden, about 14 minutes.
Home made prune danish looks good and tastes good! Prune danish
For the dough, mix together your ingredients (as explained in the recipe) and knead for 10-12 minutes. Let this rise once for an hour to an hour and a half. Then, it's time to fill and braid the pastry. The directions and images below should help with this, but if you're having any trouble, a simple google search of "braided Danish pastry.
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It's time to make the scratch version of these danishes. We're making a puff pastry dough, but instead of the tedious butter laminating steps of regular puff.
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Turn the dough around in the bowl to apply a light coating of oil. Cover with a tea towel and let rise in a warm spot until doubled in size, about 45 minutes. Make the filling while the dough is proofing. In a medium bowl, beat together the cream cheese and sugar, then mix in the egg and vanilla until smooth. Set aside.
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Cream butter and 2/3 cup flour in a medium bowl until well combined. Divide into 2 equal parts, then roll each half between 2 pieces waxed paper into a 6x12-inch sheet. Chill butter sheets in the refrigerator. Mix 3 cups flour with active dry yeast in a mixing bowl; set aside. Stir together milk, sugar, and salt in a small saucepan over medium.
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Place seam side down in two greased 15x10x1-in. baking pans. Cover and let rise in a warm place for 2 hours or until doubled. Bake until golden brown, 25-30 minutes. Remove from pans to wire racks to cool. Combine the glaze ingredients; drizzle over loaves.
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Let sit for 15 minutes until the yeast gets foamy and frothy on the top of the milk. Add in the flour, egg and sugar and run the machine for several minutes on low until combined. Cover the bowl with a damp towel and let sit for 10 minutes. Add the salt and run the machine medium for about 10 minutes.
FileDanish openfaced seafood sandwiches, Ida Davidsen, Copenhagen.jpg
It's a lot of ingredients.". The dough comes together on day one, then gets stashed in the fridge to start fermenting. The next day, margarine and butter get folded in (about ten folds in the sheeter) and it goes back into the refrigerator overnight. Day three is for cutting, more sheeting, and shaping.
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Remove from the heat. Use an immersion blender to blend the prunes and water until smooth. Stir in the sugar, lemon zest, cinnamon and salt. Season to taste with additional sugar, if desired. Let cool to room temperature. To make the streusel: In a medium bowl, stir together the flour, sugar and cinnamon.
Danish Prune Filling Recipe
With a sharp knife cut into 12 5 inch squares. Spoon a rounded tablepoon prune filling onto center of each square; bring 2 opposite corners over filling to overlap about 1 inch. Place on cookie sheets 2 inches apart. Let rise in a warm place until double in bulk, about 30 minutes. Brush with beaten egg.
This is THE BEST spiced prune danish recipe! The dough is surprisingly
Steps: In a large bowl, beat together the cream cheese, 1/4 cup/32 grams confectioners' sugar, the egg yolk, the salt and the vanilla until smooth. Transfer the mixture to a resealable plastic bag; set aside. On a lightly floured surface, roll the dough out into a 12 1/2-inch square. Trim 1/4 inch off each edge.
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Add the toppings: Crack an egg into a small bowl and beat with a tablespoon of water using a fork or a whisk. Use a pastry brush to apply the egg wash over the top of the dough. Scatter a generous handful of sliced almonds and some turbinado sugar all over the top of the kringle. Simply Recipes / Cambrea Gordon.
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Place a spoonful of prune filling onto center of each rectangle. Bring the two opposite corners over filling to overlap about 1 inch. Place on cookie sheets leaving some space between each roll. Place in a warm place until doubled in size. Coat with beaten egg and bake in preheated oven at 350 degrees F for 20 minutes.
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Placwe on cookie sheets 2 inches apart. Let rise in a warm place until double in bulk, about 30 minutes. Brush with beaten egg. Place in hot oven (400F); lower heat immediately to 350F, then bake for 20 minutes. Warm corn syrup slightly in small saucepan; brush over pastries; bake 5 minutes more. Remove to wire rack; cool.
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Put prunes, water and sugar into a saucepan. Heat and simmer until prunes are soft, plumped and have absorbed most of the liquid. (Can be done in a Microwave). Puree in food processor, transfer to a bowl and stir in lemon juice,vanilla and cinnamon Scrape filling into a small container and cool to room temperature. Seal container and chill.
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Place the warm water, salt, egg and 2 tablespoons butter in the pan of a bread machine. Add bread flour, and pour 1/4 cup sugar on the edge of the pan. Make a shallow hole in the flour and add the yeast. Close the lid, and set machine for the DOUGH cycle. While the dough is mixing, combine the prunes, prune juice, 1/4 cup sugar, cinnamon.
