"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude." Julia Child

Wednesday, June 5, 2013

strawberry brioche danish

Who doesn't love a danish, especially when it is made with brioche?

Yield: 16
230 calories per danish
Active time: 20 minutes
Total time: Overnight proof required, about 16 hours
Looking for a no-knead brioche? Check out this blog posting.

the dough
3/4 cup lukewarm water
2¼ teaspoons yeast
2 teaspoons kosher salt
4 eggs
1/4 cup agave nectar
3/4 cup butter, at room temperature
3¾ cups all-purpose flour

the filling
½ cup Greek yogurt
2 tablespoons sugar
2 cups sliced strawberries
See step 10 for alternative fillings

the day before:
1. In a cup Pyrex measuring cup, combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes.

2. In your stand mixer bowl, combine the flour and salt.

3. Crack your eggs into a drinking glass, or small bowl, and lightly beat. I use a drinking glass because of the high walls.

4. Add the agave nectar to the frothy eggs and stir.

5. Combine the agave/egg mixture with the yeast mixture.

6. Add the wet mixture and melted butter to the stand mixer bowl, and “stir” until a loose dough forms. You may have to scrape down the side of your bowl.

7. Increase the stand mixer speed to 2 and knead until a shiny, smooth, cohesive dough forms, about 5 minutes.

8. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled in bulk, about 2 hours.

9. Place the bowl in the fridge to rise overnight.  

10. In a Tupperware container, combine “the filling” ingredients, stirring well to blend. Place in the fridge. Want to keep your danish more on the fruity side? Leave out the yogurt, but use an additional cup of fruit. Or, use creme fraiche  instead of yogurt, laying the layer the fruit on top of a scoop of creme fraiche. Better yet, go savory!

the day of:
11. Remove the dough from the fridge, turn it out onto your counter top, and divide into 16 equal pieces.

12. Shape each piece into a ball, place in a parchment or silpat lined baking sheet, allow to rise until very puffy, about 1 hour.

13. Using the back of a ¼ cup measuring cup (lightly dusted with flour), press a semi-circle into each of the dough balls.

14. Using a tablespoon, scoop about 3 tablespoons into each Danish. You may want to start with 2 tablespoons and adjust as needed.

15. Brush the dough with an egg wash, staying clear of the filling.

16. Bake at 350 degrees until golden brown, about 25 minutes.

Original recipes found here and here.

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